EASY FRENCH TOAST CASSEROLE #BREAKFAST #EASYRECIPE
This simple french toast dish is a delicious occasion breakfast/early lunch! It's snappy to get ready and there's no requirement for medium-term chilling - ideal for a group.
We're partially through the December and not by any means part of the way through the occasions parties and social gatherings yet! One of my preferred occasion parties however is Christmas morning when the children open their presents, and my family has merry informal breakfast together. I generally make this simple french toast meal and it's consistently a group top pick!
What's not to adore? It's brilliant rich brioche bread that is covered in a velvety player and bested with a nutty sweet cinnamony crunch! It's genuinely the widely adored early lunch formula and my family requests that I make it over and over. In any case, the best part about is that it's kinda lighter in fat and calories contrasted with your run of the mill french toast.
Alright it's still carbs with eggs and milk. However, I don't utilize any cream, I don't utilize any margarine, and include an entire cup of greek yogurt for a more extravagant flavor and more protein!
INGREDIENTS
1 loaf 1 pound sourdough, brioche or challah, cut into 1-inch cubes
8 eggs slightly beaten
2 cups milk
1 cup Greek yogurt
2 tablespoons maple syrup
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
Topping:
1/2 cup chopped pecans
1/4 cup pure maple syrup
1/8 teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the oven to 350°F and grease a 13 x 9 in. baking dish.
- Place the bread cubes in the greased baking dish; set aside.
- In a large bowl, combine eggs, greek yogurt, maple syrup, vanilla and salt. Pour evenly over the bread cubes. Use a spoon to carefully coat all the bread cubes with the batter.
- Top the french toast with the chopped pecans. Then pour the maple syrup over the pecans and sprinkle the cinnamon.
- Bake in the preheated oven for 40-50 minutes, or until a knife inserted in the center comes out clean. If top starts browning too quickly, loosely cover with foil for the last 10 minutes to prevent the casserole from drying out.
- Let stand for 5 minutes to cool. Serve with maple syrup if desired.
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