Baked French Toast

This recipe was found out of desperation to use milk and bread (which we had an excess of in our house).  We all agreed on French toast, but I didn't really feel like cooking at the stove for the time it all takes.  Thus with some google searches, I came upon Mommy's Kitchen recipe and it was delicious!

This can be served with syrup, but not necessary at all.  Add some scrambled eggs and fruit and this was an easy breakfast for dinner!

Overnight French Toast Casserole (My changes)

Ingredients:  1 – stick butter (1/2 cup) melted
12 - slices Texas toast or any leftover bread, cut into pieces (I used regular wheat sandwhich bread)
1 - cup brown sugar
1 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - cup chopped pecans, optional (didn't use)
1 - teaspoon vanilla extract
3 - eggs, beaten
1 1/2 - cups milk

Directions: 

Melt butter and pour in a 9 x 13 . Mix the  brown sugar, cinnamon, nutmeg and nuts if you are using them. 

Whisk beaten eggs, milk and vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. 

Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top.  Cover and refrigerate overnight. (I did not do this overnight.  I was not that thoughtful for our BFD, so I let it sit for 30-45 minutes and it still came out great!)

 

In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. 

Bake uncovered for 15 more minutes the French toast bake should be browned and set