We love French toast, but I hate having to make recipes that require one of us to eat while it’s hot and the next batch is on the griddle. This recipe makes us both happy at the same time and is a time saver because I throw it together the night before AND it uses what might otherwise be wasted. We love sourdough bread, but the heels are sometimes a little tough. I save the heels from each loaf in the freezer and when I have enough I make this casserole. It’s absolutely perfect for Thanksgiving or Christmas morning. The smell of the cinnamon baking is one of the best smiles you can give your family.
8-10 sourdough heels (or regular slices work too)
3 cups milk
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon sea salt
3 tablespoons butter, cubed or sliced thin
3 tablespoons sugar
3 teaspoons cinnamon
maple syrup – OPTIONAL – it really is great without it
- In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
- Cube bread.
- Add bread to the egg mixture and toss to coat well.
- Grease a 13×9 baking dish.
- Pour bread mixture into baking dish, cover and refrigerate overnight.
- Remove casserole from refrigerator 30 minutes before baking.
- Preheat oven to 350˚.
- Dot casserole with butter pieces.
- Combine topping sugar and cinnamon – sprinkle over top.
- Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
- Let stand 5 minutes before serving.
**If you want a crispy top, uncover 10 minutes before it’s through.