With Mother’s day quickly approaching this weekend I thought that it was a perfect time to share this recipe with you. This is a favorite at my house on Christmas, Easter, Mother’s Day, any time I can justify making it! I have even made it for ~shhh~ dessert!
It is super easy, delicious, and oh how I wish I could say low in calories! This wonderful make ahead dish is thrown together the night before and just popped in the oven. So, if you have a husband like mine, you could make it the night before, stick a post it on it with directions, and cross your fingers. 😉
I put this casserole together this morning, in just a few minutes. I have to take my Grandma to the airport in Jacksonville tomorrow and thought it would make a delicious breakfast! So, that being said. I don’t have the “finished product” pictures yet. However, I have made this enough times to tell you that it comes out perfect and delicious. I will take pictures in the morning and post them as soon as I have them.
I hope your family loves this as much as mine does. For those of you with Gluten or Dairy issues, I have converted this recipe many times. It turns out just as delicious with soy milk, or gluten free bread. Happy Early Mother’s day to all of you Mom’s out there!
French Toast Casserole
- 1 loaf of bread sliced or diced (Recipe for Homemade French Bread)
- 6 eggs
- 2 cups milk
- ¼ cup butter
- ½ cup firmly packed brown sugar
- ¼ tsp cinnamon
- Dash of nutmeg
In a small saucepan melt butter or margarine over medium heat. Stir in brown sugar. Stir constantly until caramel sauce forms.
Pour sauce into 13×9 inch baking dish.
Slice or dice bread. You can use any kind French, Cuban, Sandwich, Gluten Free; you name it, it works. Place bread in 13×9 pan on top of caramel sauce. You can arrange it fancy or just toss it in.
In a large bowl beat 6 eggs.
Whisk in 2 cups of milk. I use soy milk, but you can use any kind that suits your family’s needs.
Add the Cinnamon and nutmeg.
Pour the egg mixture over the bread; be sure to cover all the pieces.
Cover pan with plastic wrap and refrigerate overnight or at least 4 hours.
Preheat oven to 350.
Remove the plastic wrap and bake for 40-45 minutes.
When you slice and serve, flip the serving so the caramel sauce is on the top. YUM!
I have made this with soy milk, margarine, and GF Bread and it has turned out just as fabulous!
If you just need it dairy free you can make this with soy milk and margarine, your family, or guests won’t even know the difference!