I got so wrapped up in my Daring Cooks Challenge, that I never talked about what we did for Mother’s Day!
My dad and my brother, and Chris’ mom and dad all came over for brunch. It was another bitter-sweet day-remembering my mom, but missing her more than ever on a day that all mothers should be celebrated. We had a really nice time, though, and were able to celebrate my fabulous mother-in-law. I tell you, I really lucked out in that category.
Have you ever been on any of those wedding sites and read the mother-in-law forums? Some of them are horrific! I am so happy that I got a good one
Anyhow, the main event of our brunch was this French Toast Casserole. I seem to host a lot of brunch events and can get in a rut of egg casseroles, so I wanted to try a little something different this time.
First, you want to slice up a loaf or two of bread in to 1/2 inch slices. I would use Challah or french bread for this, or maybe even some brioche!
Arrange your slices in a buttered 9×13 inch baking dish. I packed my slices in pretty well, and when they wouldn’t fit next to each other, I over lapped them.
Then, you mix up your custard, which is just egss, milk, vanilla, a little sugar, a pinch of salt and a bunch on cinnamon! I love cinnamony French Toast!
Pour the custard over the bread…
And let it soak in for at least an hour. You can even make this the night before so it is ready to pop in the oven when you wake up. You want most, if not all, of the custard to be absorbed into the bread.
And this isn’t just any old French toast. It gets a sweet, buttery topping! You mix up some butter, flour, brown sugar and even more cinnamon until it is all crumbly.
When you are ready to bake it, sprinkle the topping on the casserole (my apologies for the very blurry picture!)
Bake it for 40-50 minutes, and you have a sweet, decadent brunch treat that is perfect to celebrate mom (or mom-in-law!)
French Toast Casserole
adapted from this recipe
makes 8 servings
- 1 1/2 loaves of bread (Challah, French bread, or Brioche work great!)
- 10 eggs, beaten
- 3 cups skim milk
- 5 Tbsp sugar
- 1 1/2 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup flour
- 8 Tbsp brown sugar
- 1 tsp cinnamon
- 6 Tbsp butter, softened
- Cut bread into 1/2 inch slices.
- Butter a 9×13 inch baking dish. Arrange bread slices in the baking dish.
- Whisk together eggs, milk, sugar, vanilla, cinnamon and salt until well combined.
- Pour custard mixture over bread slices.
- Allow casserole to sit for at least and hour, up to overnight in the refrigerator.
- Preheat oven to 375 degrees.
- Bring casserole to room temperature.
- Mix remaining ingredients together until they are combined and look like large crumbs.
- Sprinkle crumb mixture over the top of the casserole evenly.
- Bake for 40-50 minutes until the top of the casserole is golden brown and the custard is set.