Description
This make-ahead sourdough French toast casserole is prepped and stored in the fridge overnight in a sweet egg mixture. Oven-baked in the morning, giving you a flavorful breakfast with minimal hassle.
Ingredients
Scale
- 3 Cups Whole Milk
- 8 Eggs
- 1/2 Cup Brown Sugar
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Salt
- Zest of 1/2 Orange
- 1 Pound Sourdough Bread Loaf - torn into small pieces
Instructions
- Grease a 9x13" casserole dish.
- In a large bowl, add in the milk, eggs, sugar, vanilla, spices, and orange zest. Whisk together until completely smooth.
- Tear a sourdough loaf into small bite-size pieces about an inch or so in size. Place into the greased baking dish.
- Pour the egg mixture over top of the bread evenly. Press the bread down slightly with a spatula so that each piece is touch or covered by the egg mixture and no dry pieces remain.
- Cover with foil and place in the fridge overnight.
- When ready to bake, place in a preheated oven at 350 degrees. Bake covered with foil for 45 minutes or just until set.
- Remove from the oven and let cool for 10 minutes before serving.
- Serve with maple syrup, powdered sugar, fresh berries and or homemade whipped cream.
Notes
- If you do not want to prep ahead of time, place this in the fridge to set and soak for at least an hour before baking.
- Prep Time: 20 minutes
- 12 hours:
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 19 g
- Sodium: 668.2 mg
- Fat: 9 g
- Carbohydrates: 52.6 g
- Fiber: 2 g
- Protein: 16.6 g
- Cholesterol: 195.2 mg
