Cinnamon Toast Casserole

Have you ever made French toast or pancakes for a crowd and nearly missed the meal while you’re slaving over the griddle? This has happened to me a lot, so I love the idea of making a casserole that is ready all at once. I also love the idea of making this when I have some free time and have leftover bread that’s about to go bad. You can try it with other breads, but day-old varieties will really soak up the custard base the best. Whip this up and freeze it for company or enjoy it right out of the oven. You can top it with whipped cream as a dessert or serve it with fruit for breakfast, drizzling with syrup or dusting with powdered sugar if you really want to make it extravagant.

Cinnamon Toast Casserole

Serves 4-6

• 6 cups cubed bread French bread (about ½ loaf) – may substitute other breads
• 2 tablespoons butter, melted
• 4 eggs
• 2 cups milk (reduce by 1/4 – ½ cup if using moist bread)
• 3 tablespoons sugar
• Dash of cinnamon and nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 2 tablespoons sugar

1. Prep the bread: Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with non-stick spray. Cut the bread into slices and then into roughly 1-inch cubes, using a serrated knife to make the job easier. Place the bread cubes in the pan as you cube it.

2. Mix the custard: Whisk together the eggs, milk, 3 tablespoons sugar, cinnamon, nutmeg, and vanilla. Pour the mixture evenly over the bread cubes. Gently press down on the bread to make sure it has absorbed a nice amount of the liquid. Allowing the dish to sit for about 10 minutes will help the mixture be absorbed better as well.

3. Bake it up: Stir together the 1/2 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle evenly over the top of the casserole and place in the oven to bake for about 40-45 minutes until the top is golden with the center set.

4. Freeze (optional): Allow to cool to room temperature. Wrap in plastic wrap and foil. Place in the freezer for no more than a month for the freshest taste. When ready to serve it, allow the casserole to thaw overnight (or longer for some refrigerators) and reheat single servings in the microwave for about 2 minutes or heat in a 350 degree oven for 15 minutes covered in foil and 15 minutes uncovered. Test the temperature and heat a bit longer if necessary.