Overnight French Toast Casserole

I have long watched as blogs and Pinterest alike have recommended overnight casseroles. It’s not that I haven’t ever had the desire to try them. It’s more that I never saw a need. I love cooking in the morning, and the idea that I would just pop something in the oven with no effort in the morning ruined the fun for me a little bit. We have some guests staying with us later this week, though, and suddenly, I felt a desperate need to try one!

I found my initial recipe online, and it had five stars, so I decided to follow it to a T! I started with an enormous loaf of french bread.


The bread was then cut into one inch cubes, and about 6 (fine, 12!) cubes made their way into my mouth as I worked.

The cubes were then placed into a greased casserole dish.

The recipe called for three cups of 2% milk mixed with eight lightly beaten eggs, one teaspoon of vanilla, and a half teaspoon of salt.

The egg and milk mixture is then to be poured over the bread.

Now, I promised to follow this recipe precisely, but at this point I realized that this casserole was going to be completely tasteless. I quickly grabbed my ground cinnamon and pumpkin pie spice and went to town.

The casserole dish is then placed, covered, in the fridge over night. The next morning I woke up, let it sit on the counter as the oven preheated to 350, and then baked for the recommended 40 minutes.

It actually took a full hour, and at the 30 minute mark I put tinfoil on top because the top pieces were getting a little crispy!

We served it (and by served, I mean James and I each cut ourselves a piece and then sat back on the couch because it was Sunday morning and we were catching up on This Is Us) warm with maple syrup on top. While the presentation is wonderful, and it cooks beautifully, I was right – even with the syrup this is a very bland casserole.  Next time, , I am adding cinnamon and nutmeg, and most likely sausage or ham cut into little bites as well!

One thought on “Overnight French Toast Casserole”

  1. I’ve made a few of these over the years and tend to like the savory ones more. I agree that this sounds a little flat. But it’s great that you experimented first!

    Like

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