This sweet and delicious French toast casserole is a fun and easy way to get creative with your breakfast! It’s super easy to make, and it’s just as yummy as traditional French toast. You can easily customize it to your preferences and experiment with different flavors to make it perfect for your taste buds!
Ingredients:
- One loaf of Texas Toast bread
- Two sticks butter
- One cup of brown sugar
- 12 eggs
- Eight tablespoons milk
- (4 for the egg mixture, 4 for the glaze)
- 1/2 cup heavy cream
- 1 1/4 teaspoons vanilla extract
- (1 for the egg mixture and 1/4 for the glaze)
- Two teaspoons cinnamon
- 1/4 teaspoon nutmeg
- Three cups of strawberry jam
- One cup of powdered sugar
Directions:
- Preheat your oven to 350°F.
- Melt both sticks of butter and pour it into the bottom of a 13”x9” casserole dish.
- Put the cup of brown sugar into the dish and mix it with the butter until it makes a buttery paste.
- Cut your bread into triangles (in half) and layer them on top of the brown sugar/butter mix, standing up. Cover the whole pan with the bread slices.
- Crack 12 eggs into a separate bowl. Add four tablespoons milk, 1/2 cup heavy cream, one teaspoon vanilla extract, two teaspoons cinnamon, and 1/4 teaspoon nutmeg, and whisk until thoroughly combined.
- Pour 3 cups of strawberry jam on top of your bread pieces. Try to coat them as evenly as possible, but there’s no need to be too precise.
- If you like/want a lot of jam, you can do more than 3 cups, but it’s recommended to do no less than 3.
- Pour the egg, milk, heavy cream, vanilla extract, cinnamon, and nutmeg mixture over the casserole dish.
- Cover the dish with tinfoil and bake for 30 minutes on the middle rack of the oven.
- In a separate bowl, put 1 cup powdered sugar, 1/4 teaspoon vanilla extract, 4 tablespoons milk and mix until it creates a glaze.
- Once the 30 minutes is up, check it. If it’s still semi-soft, put it back into the oven, uncovered, for 25 more minutes.
- When it’s done cooking, drizzle the glaze you made on top of the whole casserole.
- Let it cool for a few minutes, and serve it and eat it with honey or syrup.
Brooklynn Jolley can be reached at [email protected]