French Toast Casserole

Turn a traditional treat into a special dish, with an accent on delicious.

By Elizabeth Semrai

Comfort Foods by Grandparents.com [Kindle version ~ $0.99]

Buy this book now!

On a cold January morning, have grandkids wake up to the sweet, inviting aroma of their favorite French toast — baked in a casserole!

This recipe, from Marilyn, a grandparent in Ridgefield, Conn., uses tender egg-rich challah to absorb the sugar and spice. Prepare it a day in advance and refrigerate; pop it into the oven the next day when the kids stir.

“My grandchildren ask for it — with lots of maple syrup,” says Marilyn. “It’s easy to make and you can’t go wrong with the ingredients.” And there you have it! A dish with a satisfying flair that's perfect for breakfast or brunch, and an all-time kid-pleaser.

Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via Amazon.com.

Ingredients:
1 loaf challah
3 cups whole milk
2 eggs
Pinch of salt
1 1/2 teaspoons cinnamon
2 tablespoons sugar
1 1/2 teaspoons vanilla
2 tablespoons butter
1/2 cup raisins (optional)
1/2 cup walnuts, chopped (optional)
Maple syrup for serving

Directions:
1. Cut challah into 1/2-inch thick slices and place in a buttered 9-by-13-inch baking dish, making two layers.

2. Sprinkle in raisins and walnuts, if desired.

3. Cut slivers of butter and nestle between bread slices.

4. In a large bowl, whisk together milk, eggs, cinnamon, sugar, salt, and vanilla. Pour mixture over bread.

5. Closely cover casserole with plastic wrap and place in refrigerator, or, proceed to step 6.

6. The next day, or when ready to bake, preheat oven to 375 degrees F.

7. Remove wrap; use a spoon to press ingredients down and drench the top layer of bread with the milk-egg mixture.

8. Cover baking dish with foil. Bake about 40 minutes; remove foil for the last 10 minutes to encourage browning.

9. Serve warm with maple syrup.

Serves 6 to 8

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