Ring in the New Year with Overnight French Toast Casserole

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This is a dish that our family made for every big family gathering that included a morning, from New Years Day to Easter to Christmas morning and even one of my homecoming or prom morning brunches!

On Christmas morning the smell of french toast would start filling the house as we were finishing up unwrapping gifts. The memory of sitting around the kitchen or living room surveying Christmas while eating the warm, buttery, custard like, french toast covered in the caramelized sugars is forever stamped in my mind.

I now understand why it was present every big family morning. This is the easiest dish to whip up. You make it the night before, stick it in the fridge then pop it in the oven right as you are getting ready the next morning. Let people think you spent hours cooking, but let yourself enjoy the special day.

So as you are thinking about how to make this oh-so-different holiday season end on an extra special note and start this new year off on a happy one, may I suggest some Decadent French Toast to add to your family memories and warm up your morning. (Don’t forget the mimosas!!)

DIRECTIONS

NIGHT BEFORE

  1. Lightly spray 9x13 dish with nonstick spray.

  2. Mix together brown sugar, butter, and corn syrup in a saucepan over medium high heat.

  3. Heat until boiling and boil 1 minute, stirring constantly.

  4. Pour mixture inot 9x13 pan.

  5. Slice bread into 3/4 inch slices if not already sliced. Layer in pan as seen in picture.

  6. Put eggs, milk, and vanilla in blender and whirl for 15 seconds (can also be done with immersion blender)

  7. Pour over bread and cover tightly and refrigerate overnight.

  8. Combine brown sugar, butter, and cinnamon in a small bowl and mix with a fork. Place in fridge to stay cold.

    THE NEXT MORNING

  1. Remove the french toast and uncover.

  2. Remove the brown sugar mixture from the refrigerator and take chunks of the mixture and place on top of the French toast. You should have enough to cover the entire dish.

  3. Bake at 350 for 30-35 minutes. The custard bottom of the dish should be bubbly and the crumbly topping should be crispy.

  4. Serve with champagne any style and toast to a great day (see what I did there - toast/french toast … I’ll be here all day!)

INGREDIENTS

French Toast

  • 1 C brown sugar

  • 1/2 C butter

  • 2 Tbsp Light corn syrup

  • Loaf of thick cut bread (I use Scharr Artisan Baker White bread) - 1 Loaf is enough for an 8x8 but 1.5 is needed for a 9x13

  • 5 eggs

  • 1 1/4 C milk (we use Ripple Original Unsweetened)

  • 1 Tsp vanilla

Brown sugar/cinnamon crumble (for the morning)

  • 1/2 C brown sugar

  • 4 oz cold butter

  • 1 Tbsp cinnamon (really to taste)


NANNY’S VERSION OF THE RECIPE FROM THE FAMILY COOK BOOK. MY LITTLE SISTER MEREDITH TO THE LEFT.

NANNY’S VERSION OF THE RECIPE FROM THE FAMILY COOK BOOK. MY LITTLE SISTER MEREDITH TO THE LEFT.