Happy Friday, Collegiettes! We hope you are just as excited as we are to see warm weather in the weekend forecast! Based on the lack of pigment on our arms and legs, we can safely say it has been far too long since we soaked up some sunshine.
Anyway, this week we decided to go for a crowd pleaser you enjoy with family and friends! This dish is delicious and filling for even the pickiest of eaters. It brings the best of both worlds with a crunchy-sweet topping and a warm-gooey inside. Not to mention it is super easy to make! Any guesses? It is Overnight French Toast Casserole, duh.
Essentially, it is a cross between classic French toast and bread pudding, with a twist. All of the work is done ahead of time; so on the morning of, you just take it out of the refrigerator, pop it in the oven, and voilà!
Get ready to share this recipe with everyone you know— our Overnight French Toast Casserole is sure to please!
Bon Appétit!
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Overnight French Toast Casserole
Adapted from Our Best Bites
8 eggs
1 ½ cups half and half (one pint)
1 ½ cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)
Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter
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Night Before Directions:
1. Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
2. Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish.
3. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
4. In separate bowl combine ingredients to make topping. Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Combine mixture until crumbly.
5. Cover and place in fridge until morning.
Morning Of Directions:
1. Preheat oven to 350 degrees.
2. Remove plastic from dish and sprinkle topping evenly over top.
3. Bake for 45-55 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.
4. Let cool for 5-10 minutes before cutting into squares.
Helpful Hints:
– Serve with fresh berries, melted butter, syrup, whipped cream or powdered sugar.
– You can also change up the topping by adding crushed walnuts or sliced almonds for an extra crunch!
– We used butter spray instead of softened butter to cover the dish before putting the bread mixture in, it really depends on preference.
– Feel free to use clean hands to break up butter and combine topping mixture. This works much better than using a spoon or fork, but once again it is whatever you are comfortable with!
– The original recipe called for a different baking time. It can range from 45-60 minutes, depending on the oven and how crispy you like the topping.