Tellus Self Storage – St Petersburg Presents a delicious and easy to follow French Toast Casserole Recipe.
French Toast Casserole
This has become a favorite among my friends during the Holiday Season… it is a quick breakfast for you and your guests, the ones that you might have staying over with you for the holidays… Thanksgiving or Christmas… it allows for you to focus on them and the main meal of the day and/or if you’re about to travel to another home. I usually assemble it the evening before and refrigerate it overnight, this way the custard mixture and other flavors added can be thoroughly absorbed by the bread before baking. Of course, you can make this dish at any time of the year… it has been a favorite at Sunday brunches too.
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 to 8 Servings
QUICK NOTE: Remember… the better the quality your ingredients are, the increased wow factor in taste.
1 Large loaf of good quality bread. (I usually use French or Ciabatta Rolls that I have on hand around the house, but any favorite bread is good.) Aprox. 10 Cups give or take.
5 Large Eggs
¾ Cup of Whole Milk
¾ Cup of Cream (Note: if you don’t have cream, Use 1 ½ cups of Whole Milk)
¼ Cup of Sugar in the Raw (or any Organic Sugar) this is for the custard, but you’ll want to sprinkle more on top before backing. I use a combo of fine granulated and course for sprinkling on top.
1 Teaspoon of Vanilla Extract
Pinch of Salt
1 Stick of Kerry Gold Butter (Either Salted or unsalted – If you use salted, skip the pinch of salt)
Optional: Fresh fruit (I love Blueberries myself), Chocolate Chips, Chopped Nuts or Dried Fruit (Cranberries). – Note: Make sure fruit used is bite sized.
Maple Syrup or Syrup of choice.
- Grease your pan liberally with butter. I find that using a ceramic ramie is best. I like the high sides and looks nice when you serve it right out of the pan.
- Cut up bread… I find that cutting it makes it look processed… my opinion… for me I am usually using Ciabatta Rolls and I just shred/pull them apart into equal pieces. It just looks better to me
- Haphazardly layer your bread pieces and other optional ingredients in the pan/ramie. You don’t want to pack it to tight, you want I make sure that your custard mixture is evenly absorbed by the bread mixture when you add it.
- Prepare and add the custard: In a bowl, whisk the eggs together, then add the milk, cream, organic sugar (fine granulated), Vanilla Extract… (Optional: ½ Teaspoon Cinnamon) and mix well. Pour the mixture evenly over the bread/ingredients in the pan/ramie.
- Now you have two options… place in refrigerator overnight or got to next step. Again, I personally make this the night before and feel I have better results. Plus this allows for the bread to marinate fully and soak up the mixture… I sometimes will add a small batch of the custard mixture the next day if it looks to dry.
- Preheat oven 375F (Do this at beginning for same day)
- Before placing pan in oven, add thin shavings of butter equally on top and liberally sprinkle with course organic sugar and cinnamon(optional)
- Bake for 35 to 45 minutes… You want the top to be golden brown (like the photo above)
- Remove from oven and let set for 10 min. Serve at table with Maple Syrup.
Remember to contact the office for any Holiday Special this Holiday Season, Alan is ready and able to help you address your self storage needs this Holiday Season!