There are many things I love about Christmas morning. The soft glow of the lit tree reflecting off bows and carefully wrapped packages. Padding around in slippers. The first cup of fresh brewed coffee. Staying in my fuzzy PJ pants till noon. Reading the Christmas story. And of course, breakfast. Delicious, sweet, special breakfast.
You know what I don’t love about Christmas morning? Being in the kitchen. Doing dishes. Standing by a hot stove and getting burnt by bacon grease.
Which is why I love, love, LOVE this easy french toast casserole. There are many french toast casserole recipes out there. There’s fruity casseroles, pumpkin-y casseroles, nutty casseroles, even bourbon apple casseroles.
But this is french toast casserole in it’s purest form. Just bread cubes, eggs, cream, and vanilla baked into a perfect custard-y, just slightly crunchy, subtly sweet breakfast treat. In short, it’s perfection.
And best of all, the bread can be cut up and combined with the egg mixture the night before leaving your morning free for present opening, hot chocolate sipping, family treasuring, and other such important Christmas business.
Want to make this casserole super impressive? Serve it in individual bowls. People go nuts for individual bowls. There’s just something inherently special about having your very own crock of french toast casserole. Let everyone dress there’s up however they’d like. This casserole is a blank canvas.
I prefer it with a dusting of powdered sugar and a good pour of pure maple syrup, but it’s equally divine with fresh berries and whipped cream. Add nuts for a little crunch or bring out the chocolate syrup for a super decadent, this-just-barely-passes-for-breakfast-food treat.
Any way you slice it, serve it, or fancy it up, this casserole is just plain good.
I hope you all have a very Merry Christmas. Wherever and however you’re celebrating, I pray you’ll be blessed by the story of a God who came close.
Easy French Toast Casserole
- 8 large eggs
- 1 cup milk
- 1 cup cream
- 1/2 cup real maple syrup
- 2 Tablespoons vanilla extract
- 2 teaspoons ground cinnamon
- Dash nutmeg
- About 10-12 cups french baguette cubes (I used 1 1/2 large french baguettes)
- In a large bowl, whisk eggs together. Add milk, cream, maple syrup, vanilla, cinnamon, and nutmeg and whisk to combine. Add bread cubes and stir until well coated.
- Lightly grease a 9 x 13 in casserole dish or 8 ramekins. Divide egg and bread mixture evenly between the ramekins. Cover and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 375 degrees. Bake in a preheated oven for 20-25 minutes or until golden brown. (The baking time will be increased for a large baking pan). Serve hot with warm maple syrup, fruit, powdered sugar, or whipped cream.