So, if you have tried the Big Breakfast Casserole or Shannon’s Quiche Cups and want a changeup, here is a good alternative – the French Toast Casserole. It is a little sweeter and less savory but has plenty of eggs for protein. Everyone has a version of this recipe, but there is a reason for that. It is very good and very easy to make.
- 1 baguette, sliced about 1/2 inch thick
- 8 eggs
- 1.5 cups milk
- 1 cup half and half
- 2 tbsp. sugar
- 1 tbsp. vanilla extract
- 1 tsp. cinnamon
- For the topping
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 cup walnuts
- 1/2 cup golden raisins
- 4 tbsp. butter
- Grease a 10” x 14” baking dish and carefully arrange the bread slices. You should be able to get two layers with one baguette.
- Mix together eggs, milk, half and half, sugar, vanilla, and cinnamon and pour over bread.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat oven to 350 degrees. Let the dish warm to room temperature while the oven preheats.
- To prepare the topping, combine the brown sugar and flour in a mixing bowl. Cut the butter into small pieces and add to the sugar flour mixture. With your fingers or a fork, cream butter into the flour-sugar mixture until it resembles oatmeal. Mix in the walnuts and raisins and spread the topping over the bread and egg mixture.
- Cover with foil and bake for 25 minutes. Uncover and bake for another 25 minutes or until golden brown and puffed up like a soufflé.
- Serve with maple syrup, jam or marmalade. A cold glass of Sancerre can really add a pleasant touch.
If you have any left over, simply wrap in aluminum foil and store in the fridge for up to 4 days. Reheat in the oven at 350 degrees for 15 minutes. You will be surprised at how good it tastes when reheated.
During the Holidays, this dish makes a great “Breakfast Appetizer”. Cut the casserole into 1″ x 3″ strips, put on a pretty plate and walk around the room and serve.