This is my go to breakfast recipe for brunch, holidays, birthday mornings and for over-night guests. It is a gorgeous way to display french toast and you make it all at once...no standing over the skillet flipping bread! What is great about it is that you make it the evening before, let it sit in the fridge then pop it in the oven before everyone wakes up. If you are in a pinch, which I often am, you can stick it right into the oven without letting the bread soak overnight. I also make this recipe in individual loaf pans and muffin tins...the kids like it and they freeze well for later use.
- 1 loaf French Bread
- 12 Eggs
- 2 cups Whole Milk
- 3/4 cups White Sugar
- 1/2 cup Brown sugar
- 1 stick of butter
- Grease 9 x 13-inch baking pan with butter.
- Cut bread into 1 inch cubes
- Mix together eggs, milk, and vanilla. Pour evenly over bread, making sure all the bread is coated with the egg mixture.
- In a separate bowl, mix sugars and butter.
- Heat in the microwave 1 minute until melted. Stir to combine.
- Pour butter mixture over the top of the bread mixture.
- Sprinkle with cinnamon if desired.
- Cover tightly and store in the fridge several hours or overnight.
- When you're ready to bake the casserole, preheat oven to 350 degrees.
- Bake for 45 minutes until eggs are set and top is golden brown. If it starts to brown too quickly, cover with foil for remaining cook time.
- Serve with maple syrup and / or Compound Butter made with Maple Syrup and Cinnamon
Demarle products can be purchased at www.mydemarleathome.com/sherryrennick