I don’t know about you, but during the week I am not a big breakfast person. Between getting ready for work and rushing kids off to school it’s the last thing on my list. Come weekends, however, it’s a different story. I love to sit back in my jammies and enjoy a hot, satisfying breakfast with the family. Do you know what I love even more than that? When I have to do next to nothing that morning and still get that yummy breakfast!! That, my foodie friends, is what this is. A little work the night before, a pan in the oven in the morning, and you have a rich, sweet and hearty breakfast everyone will enjoy!
Remember the 90 Day Challenge in my house and the mention of money saving meals? This is a great way to use up that leftover French bread from a couple of days ago. Many stores even have discount racks near their bakery section where you can get day or two old French bread for less than a buck! Those are perfect for this recipe since they will soak up more of the yummy “custard” than fresh would. Make this for your crew as soon as possible, I promise it won’t disappoint!! Make it with or without the pecans in the topping because either way it is delicious! I hope you like French Toast Casserole as much as my family does!
French Toast Casserole
Ingredients
- 1 loaf french bread
- 1 cup milk
- 1/2 can sweetened condensed milk
- 2 tsp. vanilla
- 3/4 tsp. cinnamon
- 1/4 tsp. pumpkin pie spice
- 7 eggs
- 1/4 tsp. salt
FOR THE TOPPING
- 3/4 cup butter softened
- 1 1/3 cup brown sugar
- 2 Tbsp. corn syrup
- 1/4 cup shredded coconut
- 1 1/2 cups pecans roughly chopped
Instructions
- Slice french bread into slices about 1/2 inch thick.
- Place in a lightly greased 9 x 13 pan...can overlap...just want to evenly cover the inside of the pan.
- In a large bowl, combine all other ingredients..besides the topping stuff!!
- Pour over the bread slowly, may even need to spoon the "custard" over it to get all of the bread moist.
- Allow to soak for at least one hour...better yet, overnight!!
FOR THE TOPPING
- Combine softened butter, brown sugar and corn syrup in a large bowl. Mix together,
- Add shredded coconut and chopped pecans and stir to evenly combine.
- Spread evenly over the soaked french toast.
- Bake in a preheated oven at 350 degrees for 50 minutes. If the top is browning too fast for you, cover it with foil for the rest of the time.
- Remove, let sit for about 10 minutes, and serve with maple syrup!
Notes
Slightly stale french bread is PERFECT for this..great way to avoid wasting food!
