Here’s a fuss-free holiday breakfast, you can have the kids help prepare this yummy dish the night before.
This delicious breakfast is a cross between French toast and bread pudding. It’s a perfect hassle free breakfast for Christmas morning. It’s so easy to make, the kids can do many of the steps themselves:slicing the bread, chopping the nuts, whisking the eggs, and more. One of my favorite kitchen tools to use when chopping nuts is my food chopper made by Pampered Chef. It can be assembled the night before, so there’s no Christmas morning scramble for breakfast or cleanup.
French Toast Casserole
- 1 loaf of day old white french bread
- 1/3 cup toasted pecans or walnuts (optional)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 8 large eggs
- 1 3/4 cups milk
- 2 teaspoons vanilla extract
- Maple syrup for serving
- Powdered sugar for dusting (optional)
- Generously grease a 13 – by 9-inch baking dish with butter.
- Slice the bread into 1-inch-thick slices, then cut each slice into 1-inch cubes.
- Chop the nuts using a knofe or a food chopper.
- In a small bowl, combine the brown sugar, cinnamon, and chopped nuts.
- Arrange half the bread in a single layer in the prepared baking dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread and sugar mixture.
- In a large bowl, whisk together the eggs. Add the milk and vanilla extract, whisking until blended.
- Starting from the sides of the dish and working toward the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil and refrigerate overnight or at least 4 hours.
- Heat the oven to 350 degrees. Bake the casserole covered for 20 minutes, then remove foil and continue baking until the casserole turns a light golden brown and looks slightly puffed., about 30 minutes more. Serve the casserole warm with maple syrup and powdered sugar.