Friday, September 26, 2008

Gigi's Overnight French Toast Casserole

Oh, this is soooo good! My grandmother used to make this for us and my Dad continued the tradition. Now I make it whenever we have company come stay with us. Its great because I make it the night before and just pop it in the oven in the morning.

1 stick margarine
½ cup brown sugar
6 eggs
1 ½ cup milk
1 tsp. Nutmeg
1 tsp. Vanilla
1 loaf cinnamon raisin bread or French bread

Mix margarine and brown sugar in a 9x 13 Pyrex dish. If using French bread, slice into 1 inch thick slices. Place bread onto butter/sugar mixture. Blend eggs, milk, nutmeg, and vanilla. Pour over the bread slices. Let chill overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered, 45 minutes at 350. Serve warm with syrup and confectioner’s sugar if desired.

This Post is part of KK's SUYL Breakfasts


noahandlylasmommi said...

yum! cant wait to make this! I just worry about the bread getting hard when I bake it. I made french toast in the oven once and remember the bread getting hard. Of course I didnt soak it overnght though so that may be why?

Mark'sMeg said...

Yeah, the soaking makes it ever so moist. I've never had a problem with the bread getting hard.

Anonymous said...

Ok so this is so ridiculously good! I'm on a Meg's Fav Recipes kick and this is def. my favorite so far. We love french toast and this is a fun and easy alternative to hauling out our jumbo griddle and dirtying up so many dishes. Thank you, thank you, thank you for your recipes and this one especially!

Team B.

Anonymous said...

Made this again...actually 2x this week. Once for us and once to carry to church. So very good! So much so that I needed to rant and rave about it once more :o) Thank you so much for this recipe and this site! At this point, I would be lost without it...ha ha!

Team B.