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Frenchy Toast Casserole

By Crystal Cook and Sandy Pollock

There are no grumpy faces when it’s a Frenchy Toast Casserole morning. This dish puts the “sweet” in “home sweet home.” Add your kids’ favorite berries, and you’ve got yourself one tasty treat.

Recipe information

  • Yield

    makes 6 to 8 servings

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups packed light brown sugar
2 teaspoons ground cinnamon
1 loaf extra-thick sliced white bread, such as Texas Toast, crusts removed
2 cups whole milk
6 large eggs
1 cup your favorite berries

Preparation

  1. Step 1

    Preheat the oven to 350°F.

    Step 2

    Melt the butter in a small saucepan set over medium heat. Add the brown sugar and 1 teaspoon of the cinnamon and stir to make a paste. Spread the paste in the bottom of a 9 x 13-inch casserole dish. Lay the bread on top of the paste in two layers.

    Step 3

    In a separate bowl, combine the milk, eggs, and remaining 1 teaspoon cinnamon. Pour the mixture over the bread in the dish. Bake for 30 minutes, or until top has risen a little and is golden brown. Top with berries when serving.

  2. notes

    Step 4

    Great for freezing! See our Freezer Tips on pages 23–27.

  3. Step 5

    This casserole can be made the night before and kept chilled in the fridge overnight. All you’ll have to do the next morning is pop it in the oven.

  4. Step 6

    Vegetarian friendly!

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
TagsCasseroleMainBreakfastBrunchNut FreeVegetarianOven BakeCookbooks
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