When I was small, I remember my mom making this decadent recipe on special occasions. She made it for Christmas morning sometimes, and we often ate it when my Grandma visited. If we were going to be home on Christmas morning, we’d be eating this for sure. Except, we won’t be home, we’ll be traveling. Tomorrow, however, we are having my parents and sister over for brunch and opening presents. It’s the perfect time for Mom’s French Toast Casserole!
Mom's French Toast Casserole
The preparation for this recipe takes place the day before cooking. You have to plan ahead.
Grease a 9Ãƒ””13 pan. I like to brush the pan with melted butter, but you can spray it with nonstick spray or grease it in any way you like.
Put half of the bread cubes into the bottom of the greased baking dish. Sprinkle cubes of cream cheese evenly over the bread. Repeat with the remaining bread and cream cheese.
In a large bowl, whisk the remaining ingredients together, taking care to break all of the egg yolks. Pour over the bread and cream cheese. The fluid will not cover all of the bread, but don't worry about it. Push the bread down into the fluid a little, and then cover the whole thing and put it in the refrigerator over night.
In the morning, preheat your oven to 350. Cover the dish with foil, and bake for 20 minutes.
Remove foil and bake an additional 10 to 30 minutes, until center is firm and bread is browned. A knife inserted in the center of the casserole should come out clean when it's done.
Cool for 15 to 20 minutes. Serve warm with more maple syrup.
This contains a lot of eggs, so you don't want to undercook it.
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