Baked French Toast Casserole

Baked French Toast. French Toast Casserole. Bread Pudding for Breakfast. 

Call it what you will, but this stuff is Delicious.

And so easy!

And a great way to use up that loaf of bread you bought to have with dinner the other night, and totally forgot about. Or is that just me?? (I do that ALL the time!)

This one is also super versatile. Most of the time I just throw stuff in if I want to change it up. It's good with chopped apples, cranberries, pecans... raisins if you're into that kind of grossness... The possibilities are endless.

Any way I make it, it's one of my go-to dishes for brunch, either at home, or if I need to bring something to share with a group, since it transports so easily too.

Almost two years ago, I even posted a slightly different chocolate orange version of this baked french toast dish, but never put just a basic version up, so here it is...


Baked French Toast Casserole

1 Loaf Crusty French Bread (I used a 4-day-old sourdough baguette, and it was amazing!), cut into  1-2 inch cubes.

8 Eggs

2 Cups Milk

1/2 Tbsp. Vanilla Extract

2 tsp. Cinnamon

1 Cup Brown Sugar

1/3 Cup Applesauce


Preheat the oven to 350.

After cutting he bread into cubes, put them into a large mixing bowl. Set aside.

Whisk together eggs, milk, vanilla, cinnamon, brown sugar and applesauce until well combined.
Pour over the bread, and mix well. Let sit for 15 minutes or so, stirring every 5 minutes or so, to evenly soak up the egg/milk mixture.
Pour into a greased 9x13 baking dish, and cover with foil. Bake for 40 minutes. Uncover and bake for another 10 minutes.

Serve with maple syrup, and powdered sugar as a garnish, if you' like, though it is sweet enough to eat without adding extra sugar.

It also makes a great dessert, served with ice cream and caramel or butterscotch sauce.

Enjoy!

 

 

Overnight Oatmeal!

Mornings always come too soon in our house. Especially during the school year.

I always make sure my kids eat, but I don't always eat myself, and therefore become grumpy and easily irritated.

I'm like a walking Snickers commercial when I don't eat a good breakfast.

This make-ahead oatmeal is yummy and filling, and with the added fruit and yogurt, it's pretty darn healthy too! And it's ready pretty much as soon as you get up!

I like it cold, but it would be good heated as well. And really, the toppings are endless...
Peanut (or Sun, or almond, or cashew... or COOKIE) butter and jelly, Nutella, dried fruit, fresh fruit, chocolate chips, nuts, wheat germ or ground flax seed... do with it as you please!

Overnight Refrigerator Oatmeal

3/4 C. Old Fashioned Oats (not quick oats... they'll get too mushy)

1 Tbsp Agave Syrup (or Real Maple Syrup, or 2 Tbsp. Brown Sugar... or no sweetener if you aren't a fan of sweets. Whatevs.)

3/4 C. Milk (I use nonfat, but sub any kind you use, or water even, but milk makes it more rich and creamy)

A Sprinkle of Cinnamon (Optional)

After the oatmeal is ready...
1/2 C. Yogurt of your choice (optional)
Toppings of your choice. I used fresh mango, raspberries and blackberries.


In a container with a lid, combine the oats and the agave. Pour the milk over it so the oats are covered. Cover with the lid, and put in the fridge.

Go to bed. Sleep.

Get up.

In the morning, take it out.

(*If you want it hot, heat it now, before you put toppings on it. You know your microwave better than I do, so you can decide how long you need to heat it, but my guess is about a minute.)

Top with the yogurt, and whatever other toppings you like.

Eat.

Enjoy.

Yum.