Yield: 13×9 inch Pan of Casserole
Ingredients
- 8 oz French bread (sliced or non-sliced, also can use sourdough, brioche, or Italian breads)
- 2 cups milk (any type, including non-dairy)
- 1¼ cup brown sugar
- ½ cup butter
- 6 eggs
- 2 tsps vanilla extract
- 2 tsps cinnamon
- syrup for serving (optional)
- powdered sugar for topping (optional)
Utensils
- 13×9 inch baking pan
- small sauce pan
- mixing bowl
Let’s Make It!
- Optional: Cube bread and leave out overnight to dry out.
- Preheat oven at 425° F.
- Cut bread into cubes.
- In sauce pan, melt butter then add 1 cup of the brown sugar until mixture combines.
- Pour mixture into baking pan.
- Spread cubed bread evenly into baking pan.
- In mixing bowl, mix together milk, eggs, vanilla, and half of the cinnamon.
- Pour mixture on top of cubed bread.
- Add rest of cinnamon and brown sugar to top of cubed bread.
- Bake for 25-30 minutes until top browns.
- Top with powdered sugar.
- Can be stored in the refrigerated for several days or frozen and rebaked / reheated.
Notes & Alternatives
- Any milk can be used for this. Using a nut based milk will give it a slight nutty taste while dairy milks will make it more dense and filling.
- This can be frozen for several months. Before serving, thaw in refrigerator overnight then bake at 350° F for 20-30 minutes.
- This can be made in advance. Make as directed and refrigerate for up to a day. Bake as directed.
- Additional toppings can be pecans, raisins, fruits, bacon, peanut butter, chocolate, etc.
History
- First known reference of French toast dates back to 1st century CE written in the Apicius.
- My first time having this was in college. Living in the dorms, this was occasionally served on the weekends to residents.
