Breakfast French Toast Casserole
Bake a breakfast French toast casserole with maple syrup for everyone in the family to enjoy.
By Hannah McClure I’ll admit, this recipe may be one of my favorites, but it is a seasonal one in our home. It brings the comfort of a warm kitchen in the cold fall and winter months. It is my personal favorite because it is a prep ahead breakfast that EVERYONE in our home loves. From the toddlers to my hubby who doesn’t often eat sweets for breakfast. And for me, it means a sweet and delicious breakfast with not a load of work and waking up before the rest of the family just to have it made in time. We serve it up with orange juice and sausage. A bit savory and sweet combo. I hope y’all enjoy this McClure home favorite.
Ingredients
- Half a loaf of Texas toast (cut into cubed pieces)
- 8-10 eggs
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons brown sugar
- 1/2 teaspoon sea salt
- 1/2 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- A pinch of cloves & nutmeg
Instructions
(Prepare the night before needed.)
- Fill a large casserole dish/cake pan (sprayed with nonstick cooking spray) with cubed chunks of Texas toast.
- In a large mixing bowl, whisk together eggs, milk, vanilla, brown sugar, sea salt, cinnamon, nutmeg, cloves, and ginger until well-blended.
- Pour egg mixture over Texas toast until thoroughly coated. Place plastic wrap over top and let sit overnight in the refrigerator.
- In the morning, set casserole in the oven and bring to 375 degrees. DO NOT PREHEAT OVEN as this may cause some glassware or stoneware to crack.
- Once the oven is at 375 degrees, bake for 25-30 mins or until egg is completely baked.
- Serve with buttered maple syrup.
Buttered Maple Syrup Recipe
- 1 to 1-1/2 cups pure maple syrup
- 6 tablespoons of butter
- 1/4 cup packed brown sugar
On the stove or in the microwave, heat maple syrup, butter, and brown sugar until hot. Stir to dissolve sugar.
