Friday, February 24, 2012

Friday Food: French Toast Casserole

They were forecasting our first snow of the season last weekend so it seemed a great time for something sweet and sticky for breakfast. This recipe requires thinking ahead because it's one of those "breakfast-before" casseroles that needs to sit overnight in the refrigerator before baking in the morning. It was perfect for a cold snowy day!

This recipe makes 2 servings and fits in a 13x9x2 dish (depending of course on the size of your bread).  I used my own homemade Amish Bread which is a wheat bread, but you could use any type you like from French bread to cinnamon raisin.

French Toast Casserole

4 slices bread, cut in half
3 eggs
3 Tbsp real maple syrup
1/4 tsp salt
1 1/2 cups milk
1 tsp cinnamon, heaping if you love cinnamon like I do

Place bread in a greased 13x9x2 baking dish.
Mix remaining ingredients and pour over bread.
Dot with butter and sprinkle more cinnamon on top.
Refrigerate 4 to 36 hours.
Bake at 350 degrees for 45 minutes or until bread is puffy and browned.
Serve with maple syrup.

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