Baked French Toast Casserole is the Best Make-Ahead Brunch | Today’s Special

Byamazingfoodstv


Making traditional French toast for a crowd requires standing over the stove making batch after batch. To avoid that, we opt to make a baked French toast casserole, which produces tender, lightly sweet French toast with an easy, hands off method.

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31 Comments

  8. I have two comments:
    1 good
    1 Not as good
    Good comment: I love this recipe—
    It’s sweet without being too sweet
    Without doing anything to it
    Yet Maple Syrup, Fruit Syrup or even the
    Butter syrup commonly sold today
    ALL enhance it. . .
    A light sprinkling of fruit. . .
    We like strawberries and blueberries. . .
    Or even a light sprinkling of powdered sugar.
    Close to perfect flavor wise.

    Not so Good Comment:
    I am 75 and have developed an eating disorder.
    If I snack on the tiniest bit of dinner before
    It is served—I lose my appetite completely.
    This recipe is made in piles of 3 pieces of bread
    And it is just too much for me.
    If my SIL is making French Toast for Sunday. . .
    (Which he is excellent at)
    The most I can eat is one piece
    And this recipe—as delicious as it is—
    Provides too much bread.
    I usually cut a pile in half and then eat on the stairs
    And sneak the leftover from my 1/2 serving
    to our dogs.I’m going to see tonight if I can just tear
    The bread into the pieces so many other recipes
    Call for but use the remainder of the ingredients
    To see how well they cook up.
    Nonetheless. . .i love the original recipe that
    She created.

  14. I am making this for Christmas brunch, but was unable to find potato bread. Instead, I am using day old texas toast. Hoping and praying it doesn't turn out soggy🙏😬 Merry Christmas and blessings from Massachusetts 🌲🌲🌲🌲

  16. Recipe:
    • ¾ c brown sugar

    • 1 T cinnamon

    • ½ T nutmeg

    • 1/8 t salt

    • 18 slices Martin’s potato bread (potato bread is crucial)

    • ~4 T melted butter

    • 2.5 c whole milk

    • 6 eggs

    • ~3 T confectioners sugar

    • Maple syrup

    1. Preheat oven to 350 F

    2. Grease a 13 x 9 baking dish.

    3. Combine spice mixture (brown sugar, cinnamon, nutmeg, salt)

    4. Add 3 T spice mixture onto dish and spread around.

    5. Place 6 slices of bread in a single layer in the dish.

    6. Add 3 T spice mixture.

    7. Brush with 1 T melted butter.

    8. Continue to add 3 T spice mixture, 6 slices of bread and 1 T butter in layers. Just use butter on the top layer for now, but save 1 more round of spice mixture.

    9. Stir custard together to blend.

    10. Pour custard over the bread slowly.

    11. (Optional) Cover and place in fridge if making ahead.

    12. Sprinkle remaining spice mixture on top.

    13. Place in middle oven rack for 30 mins until slightly puffed.

    14. Brush last bit of butter on top.

    15. Let it sit for 15 mins to cool.

    16. Dust with confectioner’s sugar.

    17. Serve and top with maple syrup.

  21. So… bread pudding, without tearing the bread? P.S. JustEgg, the Vegan substitute, will work perfectly with this. Or just sub in Soymilk. And a hearty multigrain bread, much healthier than potato bread, works as well. Vegan butter exists as well. Nobody needs the powdered sugar. Just add the real maple syrup to the custard.

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