A sweet treat perfect for a big Sunday breakfast, sourdough french toast casserole is a deliciously comforting dish that pairs perfectly with bacon and eggs. If you’re anything like me and crave a late night sweet, it also pairs wonderfully with vanilla ice cream!
Servings: 8
Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Total Time: 35-45 minutes
Ingredients:
8oz sourdough bread, cut into cubes. (French bread is a great substitute if you don’t have sourdough – about 1/2 a loaf will yield 8oz)
6 eggs
1/2c unsalted butter
2c milk (I use whole milk)
1c packed brown sugar
2 tsp vanilla extract
1 tsp cinnamon
Instructions:
Preheat oven to 425 degrees.
Butter a 13×9 baking pan, set aside.
In a small pot or saucepan, melt butter over medium heat. Once the butter has melted, add brown sugar and stir until fully dissolved and the mixture is smooth. Pour mixture into the buttered baking dish and spread evenly.
Add bread cubes to the pan, spreading them evenly over the brown sugar butter mixture.
In a large bowl, whisk together milk, vanilla, eggs, and cinnamon until fully combined. Pour over bread cubes, making sure that all cubes are fully saturated (you may need to press down on the bread cubes to get them saturated).
Bake for 25-30 minutes, until the top is golden brown.
Topping options are endless – cinnamon, powdered sugar, whipped cream, syrup, etc. Any of these will do!
Additional Notes:
This recipe can be made the day you intend to serve it, or make it the night before, wrap in cling wrap and refrigerate unbaked overnight. Bake as directed in the morning!
It also freezes well if you don’t intend to use your leftovers right away. Wrap the leftovers up in a baking safe dish (I use a disposable aluminum foil pan) and freeze. Allow the casserole to defrost completely in the refrigerator and reheat uncovered for 30 minutes at 350 degrees.
