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The whole family pleads for this baked French Toast dish every Saturday and Sunday. I'm a big fan of how it bundles all those comfy French toast tastes in a single dish. The bread drinks up the sugary egg mixture creating this amazing caramel-like flavor from top to bottom. I'll whip it up sometimes just because the way it smells while baking turns our house into such a cozy, welcoming spot.
The Cherished Breakfast Delight
When I make this dish, I'm thrown back to those weekend mornings from my youth. My big sisters would flip French toast while we kids watched from our stools, amazed at their cooking skills. I came up with this all-in-one version in my own home much later and now my little ones crowd around the stove just like I once did. That smell still brings a grin to my face every time.
Simple Kitchen Essentials
- French bread: Make sure those bread chunks are totally dry. I typically slice half a loaf and let the pieces sit out all night. Dried bread really soaks in that egg mix without turning to mush. This step really counts.
- Butter: I use melted butter for the dish bottom. It adds this wonderful depth that runs throughout the entire casserole.
- Brown sugar: As it cooks, this transforms into the tastiest caramel foundation. My kids always grab for the edge pieces because of this.
- Eggs: They form that traditional French toast base we can't get enough of.
- Milk: Any kind from your fridge works fine. I've used all types with great results.
- Vanilla extract: Just a bit of vanilla always lifts the taste.
- Cinnamon: Add this all over for that signature French toast taste.
- Powdered sugar: A thin layer on top makes it look fancy and provides just enough extra sweetness.
Easy Assembly Steps
- Create Your Sweet Foundation
- I combine butter with brown sugar until they form this beautiful sweet sauce. Spread it in your baking pan and watch as it works its charm.
- Build Your Breakfast Stack
- Arrange bread chunks over the sweet bottom then drizzle the egg mixture all across. Make sure each bread bit gets soaked with that custardy goodness.
- Into The Heat
- Slide it into the oven at 350°F for roughly 30 minutes. You'll want those sides crispy and golden with a tender middle.
Top Bread Choices
I usually grab French bread but truthfully I've thrown this together with whatever's handy. Try sourdough for a zingy kick or brioche for extra luxury. Just don't forget your bread must be dry. I leave cubes on a sheet tray overnight. Bread that's too fresh gets mushy and that's no good.
Freeze For Busy Days
I'll often fix a backup casserole for hectic mornings. Let it cool down completely wrap it securely and stick it in the freezer. It keeps well for about three months. When you're ready for it move it to your fridge the night before then warm in the oven at 350°F. It tastes just as wonderful as freshly made.
Evening Prep Morning Win
This is my go-to trick for laid-back holiday breakfasts. I set everything up the night before cover the container and tuck it in the fridge. Next day while the house is still quiet I stick it in the oven. By the time everyone's had their first cup of coffee breakfast is ready. The family thinks I'm some kind of kitchen wizard.
Adaptable For All Diets
My buddy Sarah can't have gluten so I started using gluten free French bread for her. Works like a charm. For folks who skip dairy I swap in coconut oil for butter and almond milk in the egg mix. Just use equal amounts and you're all set. Everyone should get to enjoy this breakfast favorite.
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Frequently Asked Questions
- → Which bread gives the best results?
- Sturdy, slightly old French bread works well since it soaks up the egg mix without falling apart. Brioche, sourdough, or Italian bread also work.
- → Can I prep it the day before?
- Definitely, assemble it, cover, and chill overnight. Bake it fresh when you're ready to serve.
- → How do I avoid it coming out soggy?
- Dry your bread cubes on a baking rack overnight or use day-old bread for better texture.
- → Can this bake be frozen?
- Sure, cook it completely, let it cool, wrap it tightly, and freeze for three months. Defrost in the fridge and heat at 350°F.
- → How to make it dairy or gluten-free?
- Go for gluten-free bread and swap regular milk with almond or soy milk. Instead of butter, use coconut oil or a dairy-free alternative.