This dish is amazing!! Everyone was full but couldn’t stop eating it! The bonus is you can make it the day before and pop it in the oven just before serving. I used a sliced Italian crusty bread but it was too thin and not substantial enough so I’ll stick to the crusty French loaf, sliced about 1″ thick, and day old for better absorption without getting mushy. Great recipe! You won’t regret it! Lorraine
Easy French toast casserole with crunchy cinnamon-sugar top. Bake right away, or make ahead and refrigerate overnight.
Instead, you just throw everything into a dish and let the oven do the work! You can even assemble the casserole the night before and bake it the next morning.
You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping.
For this French toast casserole, you are going to need a fairly large loaf of bread – enough to make about 10 cups once cubed. Use any good-quality loaf, like a French loaf, sourdough, ciabatta, or challah. I actually really liked the sourdough bread because the slight sour taste helped balance out the sweetness of everything else.
Leave the crusts on the bread since this adds some good, crunchy texture to the casserole!
Makes 6 Servings
7 WW SP
INGREDIENTS :
- 5 cups bread cubes
- 4 eggs
- 1 1/2 cups milk
- 1/4 cup white sugar, divided
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon margarine, softened
- 1 teaspoon ground cinnamon
DIRECTIONS :
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8×8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
