With school back in session, our mornings have gone from laid back to frenzied, with us waking up with just enough time to get dressed, hurriedly shove food at the kids, and sprint out the door. I look forward to weekend breakfasts now and the possibilities they hold.
We had a leftover loaf of French bread laying around Friday night, which was odd since we never buy French bread. But, never the less, it was there, staring at me. And Little Missy was glued to my hip, staring at me. A light bulb went off, and I put the two together.
We put together a delicious French Toast Casserole to have for breakfast Saturday morning. This is a great recipe for the kiddos since they can do a lot of the work. She prepared the bread and stirred the egg mixture. The next day, she helped make the crumble topping, and devoured half of the finished product.
The recipe says you should let it sit over night, but let’s face it, we don’t always have the foresight to prepare the next day’s breakfast ahead of time. This is just as good as long as you allow ten minutes or so for the bread to soak up the eggy goodness before baking.
The top of the casserole crisps up beautifully, while the under layer melts in your mouth. Full of cinnamon and brown sugar, your kitchen will smell heavenly while its baking, perfect for Fall.
So, whether you’re a planner and thinker-aheader, or a fly-by-the-seat-of-your-pantser, this is a breakfast worth celebrating, and definitely worth waiting for the weekend.
Here’s the recipe. Enjoy! (Sorry, guys, the printable recipe card thing isn’t working. I’ll just have to do this the old fashioned way for now.)
Weekend French Toast
- 1 loaf French bread (I used half a large loaf, about a foot long)
- 6 eggs (I used 4 for the smaller portion)
- 2 1/2 cups milk
- 1/4 cup sugar (optional)
- 1 Tablespoon vanilla (not optional)
- 1 Teaspoon Cinnamon (really not optional)
For the Topping:
- 1/4 cup flour
- 1/2 cup packed brown sugar
- 1 Teaspoon Cinnamon
- Dash of ground nutmeg
For the icing (optional):
- 1 cup powdered sugar
- up to 1/4 cup cold water
- Cut or tear bread into 1 inch chunks (perfect for little hands)
- Place bread into greased casserole dish
- Whisk together eggs, milk, sugar, Vanilla, and Cinnamon
- Pour over prepared bread, soaking every piece
- Cover and refrigerate for 2 hours up to overnight
- Preheat oven to 350 degrees
- Combine flour, brown sugar, cinnamon and nutmeg
- Using a pastry cutter, fork, or your hands, cut in cold butter until mixture resembles coarse crumbs
- Sprinkle over egg-soaked bread
- Bake, covered in foil, for 20 minutes
- Uncover and continue baking for 20-30 minutes, or until inserted toothpick comes out clean
- Mix powdered sugar and a tablespoon of water at a time until it reaches a drizzly consistency
- Drizzle over warm casserole, cut, serve, and enjoy!