When I needed this recipe a few weeks ago, I couldn’t find it in my recipe archives and I can’t believe that I hadn’t blogged it in the past. It is one of my absolute favorite breakfast dishes to make and eat and it will likely become yours as well.
It is a great option for a holiday meal or brunch because it is rather decadent version of french toast. But it is also a make-ahead dish that should prepped the night before and then you can just bake it in the morning right when you get up.
I have made several baked French toast casseroles in the past and love to serve it with some warm syrup drizzled over the top. It is pretty rich as it is but adding the syrup really takes it to another level. Enjoy!
1 day old (or more) loaf crusty French bread, diced into small cubes
2 cups milk
2 teaspoons of vanilla extract
1 teaspoon cinnamon (or more if you prefer it stronger)
1 cup brown sugar
1/2 cup butter
Grease a 9×13 inch baking dish. Add in cubed pieces of French bread to fill the baking dish. Whisk the eggs, milk and vanilla extract together. Pour mixture over French bread cubes evenly. Sprinkle cinnamon over the top. Cover the dish and place it in the refrigerator overnight, or for at least eight hours. The next morning, pre-heat oven to 375 degrees. Cut the butter into the brown sugar and sprinkle the mixture over the top of the bread cubes. Place in the pre-heated oven. Bake for 30-45 minutes, or until the center doesn’t jiggle and the top is brown. Let it rest for a couple of minutes and serve hot slices with drizzled syrup.