Jack and I made a delicious Father’s Day breakfast last weekend! Since we live about 30 minutes from the nearest grocery store, adapting recipes to what we have in our kitchen is important–most French Toast Casserole recipes include whipping cream, half and half, or cream cheese–none of which we usually have in our kitchen. We played around a little bit (actually had to make this twice) and were so excited that our 2nd version was so good, it didn’t last 24 hours in our house.
Ingredients for French Toast Casserole:
1 loaf french bread
2 c. milk
3 tsp. vanilla extract
1/2 c.brown sugar
1/2 tsp. cinnamon
pinch of salt
Cinnamon Streusel Topping:
1/4 c. all-purpose flour
1/4 c. brown sugar
1 1/2 Tbl. butter, cold
1/2 tsp cinnamon
1. Slice french bread. It doesn’t have to be perfect ;)
2. Grease a deep dish pie pan.
3. Tear the French bread into pieces and put them in the dish.
4. In a separate bowl, add your French Toast Casserole ingredients. Mix well after all the ingredients are added.
5. Pour the liquid evenly over your torn bread. You shouldn’t see much of the liquid–sometimes I’ll save some and stick it in the fridge so I can add more if I need to before I stick it in the oven. The goal is for the bread to soak up the egg and milk mixture, but not be dripping in it.
6. Prepare your cinnamon topping (recipe below) and sprinkle over the uncooked casserole. Cover the casserole and place in the fridge for a minimum of an hour or as long as overnight.
Cinnamon Topping Recipe:
Mix the brown sugar, flour, and cinnamon in a bowl. Slowly mix in the butter with your fingers, breaking it up and coating it all.
6. Preheat oven to 350 degrees. Pull the pan out of the fridge and let warm for 30 minutes on the counter (so you don’t break your pan by putting it into a hot oven).
7. Bake covered casserole for 45 minutes, then remove cover for last 15 minutes. Poke a knife in the middle to make sure it’s cooked–it shouldn’t feel too wet.
8. Serve with syrup, or if you’re in our house, peanut butter and syrup!