I have mentioned more than once how much I love breakfast. It is not only the most important meal of the day, but also the most enjoyable in my opinion. There are so many delicious breakfast menu items out there, and the ones that I like to make the most are the ones that I can make ahead of time. I am not the most chipper person in the mornings, so if I can have a hearty breakfast without standing at the stove for an hour, I am happier for it. A couple of months ago I shared my recipe for Egg and Ham Casserole and now I am finally ready to share my Overnight French Toast Casserole too.
Made with Villaggio bread, this french toast casserole is a huge hit with my family. I actually think I should start doubling the recipe so that I don’t hear all of the complaints when it’s gone. When paired with the Ham & Egg Casserole, we have a very filling and delicious breakfast or brunch. It is perfect for holiday mornings.
Overnight French Toast
- 1/4 cup melted butter or margarine
- 3/4 cup packed light brown sugar
- 7-8 slices of Villaggio bread
- 10 eggs, slightly beaten
- 1 cup milk
- 1 tsp vanilla extract
- 1/4 tsp ground ginger
- 1/2 cup chopped walnuts (optional)
- 1/8 t. salt
- Cinnamon as desired
- 1/2 cup maple syrup
- In a bowl, combine the brown sugar and melted butter.
- Pour in the bottom of a 9×13 baking dish.
- Arrange slices of bread in the baking dish overlapping if necessary.
- Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl.
- Pour evenly over bread slices.
- Sprinkle the chopped walnuts over bread slices.
- Refrigerate overnight.
- In the morning, preheat the oven to 350 degrees and take the casserole out of the fridge. Shake cinnamon over the slices of bread and pour the maple syrup evenly over the bread. Let the casserole sit to room temperature while oven preheats.
- Bake casserole for 30-35 minutes.