FRENCH TOAST CASSEROLE

FRENCH TOAST CASSEROLE

Try this delicious casserole for brunch for the whole family. It is rich and delicious. Also, this can be made the night before. Serves 8. 

INGREDIENTS:

Frech Toast:
1 large loaf, good-quality bread, enough to yield 10 cups of chunks of bread (sub grain-free bread)
5 large eggs 
1½ cup whole milk (sub almond milk)
¼ cup granulated sugar (sub coconut sugar)
½ tsp ground cinnamon
¼ tsp salt 
1 medium orange, zested (optional)


Topping: 
4 Tbsp unsalted butter, melted (sub ghee or vegan butter)
3 Tbsp dark brown sugar (sub brown coconut sugar)
1 tsp ground cinnamon
Pinch of salt 

TOPPINGS: 

Dried cranberries (optional)
Powdered sugar (sub date sugar)
Maple syrup (optional)

PROCESS: 

Preheat the oven to 375º and place an oven rack in the center position. Slice the bread into 1" slices and then cut them into 1" cubes. You can also tear the bread apart with your hands and leave the crusts on. Layer the bread in a greased a 2-quart baking dish, if you want thicker slices, or a 3-quart baking dish, if you want thinner slices, with cooking spray or butter. Add enough bread cubes to cover the bottom and continue layering the bread chunks. Prepare and add the custard. In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 tsp of cinnamon, and salt and mix well. Pour the egg and milk mixture evenly over all the bread chunks. At this point, the casserole can be baked right away, or covered and refrigerated overnight. Drizzle with topping. In another bowl, mix the melted butter with the brown sugar, cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks. Bake the casserole for 35 to 45 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier. Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.
 
Recipe adapted from Simple Recipes