French Toast Casserole
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.
Half a loaf of Texas toast (cut into cubed pieces)
2 cups whole milk
1 tablespoon vanilla extract
2 tablespoons brown sugar
½ teaspoon sea salt
½ tablespoon cinnamon
½ teaspoon ground ginger
A pinch of cloves & nutmeg
(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
1-1½ cups pure maple syrup
6 tablespoons of butter
¼ cup packed brown sugar
On the stove or in the microwave, heat maple syrup, butter, and brown sugar until hot. Stir to dissolve sugar.