As a little girl, French toast was one of my favorite breakfasts. According to my mom, when I was preschool-aged I would frequently ask my dad to make French toast for my breakfast on weekend mornings. As a mom, French toast is in my repertoire of breakfasts that I make for the kids. Depending on the day, we may add vanilla or cinnamon (or both) to the coating.
However, when we have a crowd of kids and their friends, this recipe seems like it would be much easier than standing at the stove making literally dozens of pieces. Courtesy of Conifer House Bed & Breakfast Inn, it presents an easier and delicious way to serve French toast to a crowd.
French Toast Casserole
8 – 10 cups (approximately — 6-8 thick slices cubed) Cinnamon Swirl Bread — you can also use a good quality french or Italian bread
8 extra large eggs
3 cups 2% or whole organic milk
1/4 cup organic pure maple syrup
1/2 tsp. salt
2 tsp. pure vanilla extract
2 Tb. butter, softened
1/8 cup sugar
1-2 tsp. cinnamon
½ tsp. nutmeg
Preheat oven to 350°F
Lightly butter or use nonstick cooking spray to coat a 9 x 13 baking dish or you can also use 8-10 individual ramekins (ones that hold at least 1 – 1 ½ cups and put on a baking sheet for baking)
Line bottom of your baking pan (dishes) with bread cubes. In a large bowl, beat together eggs, milk, maple syrup, salt and vanilla. Pour over the bread cubes. Dot top with butter pieces (1/4 inch butter cubes.) Let stand for at least 10 minutes. Combine the topping mix and sprinkle over the top of your casserole. Bake in the pre-heated oven about 45 – 50 minutes until top is golden and knife inserted comes out clean. (Smaller ramekins take a little less time, so check them after 30 minutes)