{"id":9529,"date":"2023-02-21T09:53:25","date_gmt":"2023-02-21T16:53:25","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=9529"},"modified":"2026-10-23T07:59:44","modified_gmt":"2026-10-23T13:59:44","slug":"french-toast-casserole","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/french-toast-casserole.html","title":{"rendered":"French Toast Casserole"},"content":{"rendered":"

Jackie brought this to brunch last weekend.\u00a0 DELISH! French bread is preferred and it\u2019s best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the French toast from becoming too soggy. If time allows, cut your French bread into cubes and place in a single layer on a cookie sheet over-night or for around 12 hours to help the bread dry out before baking.\u00a0 You could also use sourdough, brioche, or Italian bread in this recipe.<\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

\u00bd a loaf of French bread,
\n\u00bd c butter
\n1 c packed brown sugar
\n6 eggs
\n2 c milk
\n2 tsp vanilla extract
\n2 tsp cinnamon,
\n1 Tab brown sugar,
\npowdered sugar for topping<\/p>\n

Directions:<\/strong><\/p>\n

1. Preheat oven to 425\u00b0.
\n2.\u00a0 Butter a 13×9 inch baking pan and set aside.
\n3.\u00a0 In a small saucepan, melt butter over medium heat.
\n4.\u00a0 Once butter has melted, stir in brown sugar until dissolved and mixture is smooth.
\n5.\u00a0 Pour mixture into the bottom of a 9×13 pan.
\n6.\u00a0 Spread evenly.
\n7.\u00a0 Add bread cubes to the pan, spreading over the top of the brown sugar\/butter mixture.
\n8.\u00a0 In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon.
\n9.\u00a0 Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated.
\n10.\u00a0 Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
\n11.\u00a0 Bake in preheated oven for 25-30 minutes until top is golden brown.
\n12.\u00a0 Remove from oven and sprinkle with powdered sugar if desired.
\n13.\u00a0 \u00a0Enjoy!<\/p>\n

Serves:<\/strong> 2 teen age boys or 8 reasonable adults.
\nSource:<\/strong> belleofthekitchen.com via Jackie Wolfgang<\/p>\n

This recipe can be made in advance and makes a great holiday breakfast or a great option for busy mornings. Simply prepare as directed up until the final baking step. Cover the unbaked casserole with plastic wrap and place in the refrigerator overnight, then bake as directed in the morning.<\/p>\n

Can French Toast Casserole be Frozen? Yes! Make the casserole in a freezer safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely. Wrap in both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to defrost completely in the refrigerator for roughly 24 hours before baking. Reheat the casserole, uncovered, at 350 degrees for about 30 minutes.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Jackie brought this to brunch last weekend.\u00a0 DELISH! French bread is preferred and it\u2019s best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the French toast from becoming too soggy. If time allows, cut your French bread into … Continue reading “French Toast Casserole”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[10],"tags":[],"class_list":["post-9529","post","type-post","status-publish","format-standard","hentry","category-breakfast-brunch"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/109903767523345866","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/9529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=9529"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/9529\/revisions"}],"predecessor-version":[{"id":12236,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/9529\/revisions\/12236"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=9529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=9529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=9529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}