FRENCH TOAST CASSEROLE

FRENCH TOAST CASSEROLE

CASSEROLE
8-10 sourdough heels (or regular slices work too)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 teaspoon sea salt
TOPPING
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.

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