I’ve been on a crazy cooking/baking fest lately and am discovering so many great recipes that my family loves. My grocery list is a mile long because of all the new stuff I want to try. I’ve been trying to do at least a experiment new recipe a day for breakfast, lunch or dinner. Today we made french toast casserole. I love cooking and I like finding toddler friendly recipes because Adam is quite the chef too. We are working with only a little bit of counter space (when you add a toddler into the mix!) so we are investing in a kitchen cart soon (soo excited!!). I also want some “fancy” cutting boards because my cheap Ikea boards are going to cut it for much longer.
Today’s recipe is a super yummy breakfast dish, or is it dessert?! Cinnamon French Toast casserole. Yum Yum Yum times a lot. It’s really easy to prepare, which you do the day before and pop in the oven the next morning. DH is a HUGE fan of this french toast casserole and he isn’t a french toast guy!
Gather your ingredients: a loaf of french bread, eggs, vanilla, sugar, butter, milk, heavy whipping cream, sugar, flour, brown sugar, sal and cinnamon.
Tear the french bread (day old works best) into chunks and fill a greased baking pan with the bread chunks.
Crack the eggs into a bowl. Add the milk, cream and vanilla. Then add the sugar and whisk it all together. Pour the egg mixture evenly over the bread chunks. Cover it up tightly with plastic wrap and refrigerate over night.
You can also prepare the cinnamon topping ahead of time too! Stir together the flour, cinnamon, brown sugar and salt. Throw in some butter and use a fork to mix it all up. Make sure all the butter is broken down into tiny pieces. Place in Ziploc and put in the fridge overnight.
The next morning, preheat the oven to 350 degrees. Sprinkle the cinnamon mixture over the bread. Use it all, it’s yummy! Bake for an hour and enjoy with fruit, syrup and more butter
I’m linking up Tasty Tuesday with Little BGCG who made yummy S’mores Pudding Pie!
- 1 loaf of French Bread
- 7 eggs
- 2 cups of milk
- ½ cups of heavy whipping cream
- ¾ cups of sugar
- 2 tablespoons vanilla extract
- For the Topping:
- ½ cups of flour
- ½ cups brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick of butter, cut into slices
- Tear bread into chunks and put in a greased baking dish.
- Mix together the eggs, milk, cream, sugar and vanilla. Pour evenly over bread chunks. Cover tightly and store in the fridge overnight.
- Stir together the flour, salt, brown sugar and cinnamon. Add butter slices and mix with a fork (or pastry knife) and it “crumbles”. Store in a container or Ziploc and place in fridge.
- The next day, preheat the oven to 350 degrees. Sprinkle the cinnamon flour crumble over the bread chunks.
- Bake for one hour, or until it is no longer liquid-y.
- Top with butter and syrup and enjoy!
Recipe adapted from The Pioneer Woman