Thursday, August 25, 2011

Overnight French Toast Casserole

I hosted a baby shower brunch for a friend of mine and made a french toast casserole. Not only was it delicious but it was easy to make ahead of time.

***sorry about the unedited iphone pic but at least you get the idea of what it looks like :)

Overnight French Toast Casserole


10 cups cubed (1 inch) sturdy white bread (1 long loaf of French bread)

1 package (8 oz) cream cheese (at room temperature)

8 large eggs

1 1/2 cups milk

2/3 cup half-and-half cream

1/2 cup maple syrup (pancake syrup)

1 Tbsp cinnamon

1 Tsp vanilla extract

2 Tbsp confectioner's sugar


Place bread cubes in 13"x9" baking dish coated with cooking spray.

Beat cream cheese well with an electric mixer at medium speed until completely smooth. Then beat in eggs at low speed until blended.

Add milk, cream, maple syrup, cinnamon, and vanilla and wisk or beat until smooth.

Pour mixture over top of bread and press bread down gently into egg mixture making sure the bread is completely coated.

Cover and refrigerate overnight.

The next morning remove casserole from refrigerator and press down gently to re-soak bread and let stand on counter for 20-30 min.

Bake at 350* for 40-45 minutes or until set. Let stand 15 minutes before serving.

Sprinkle top with confectioner's sugar and serve with warm maple syrup.
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