Teeny McMunn: My Recipe Box

Push the Staples Easy Button on this one!! I’ve done a few French toast casseroles, including a blueberry cream cheese one.

This casserole makes its own syrup on the bottom with brown sugar and butter, and lots of milk and eggs. For someone like me who’s mainstay for breakfast is toast and fruit, this is perfect. I added blueberries and chopped apples. For a busy morning person, this would be ready to go for several days as it makes a large pan.

We actually had it for dinner because we wanted to see what it tasted like and again for breakfast the next day.

A bit on the snarky side, the recipe calls for a 8 ounce French loaf bread!!! I’m not sure who or where they measure bread by the ounce!! So I didn’t put that in.

INGREDIENTS:

1 c. brown sugar

½ c. butter

1 loaf crusty French bread, cut into bite-size pieces

2 c. milk

6 large eggs

2 tsp vanilla

1 pinch cinnamon or to taste

1 Tbsp brown sugar

DIRECTIONS:

Grease a 9 x 12 pan.

Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, about 2 to 4 minutes. Pour into prepared baking dish and spread a 1½ inch to 2 inch layer of bread pieces over the top.

Beat milk, eggs, and vanilla together in a bowl: pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing the liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate 8 hours to overnight.

Preheat to 450 degrees. Remove and discard the plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.

Bake until browned and bubbling, about 30 minutes.

MY NOTES:

As I mentioned, I put blueberries and apples over the brown sugar mixture. Caution—don’t over cook the brown sugar and butter. I used too high of heat and took it off a bit before 2 minutes as it will want to carmelize. Also, this makes a sweet sauce so taste before you add syrup.

I covered it with foil the last 5 minutes. It does make a great crusty top and you don’t want to under cook it.

Depending on the size of the French bread, if that is what you use, I used about ¾ of the loaf. and 1 ½ inch cubes.

I sprinkled the cinnamon on top (so the pinch is kinda stupid) and also sprinkled a bit of brown sugar as they suggested.

ENJOY  Time for some apple recipes.