French Toast Casserole
Course: Breakfast
Keyword: breakfast casserole, french toast
  • 1 loaf of bread about 18 slices
  • 1/2 cup sugar brown, white or any sweetener your prefer
  • 1 tsp. cinnamon
  • 3/4 milk cow's, almond, coconut or any milk you prefer
  • 2/3 cup flavoured coffee creamer I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best
  • 4 eggs
  • 1/4 cup butter melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla extract
For serving:
  • additional maple syrup
Optional for topping:
  • 1/2 cup oats
  • cinnamon
Assembly Instructions:
  1. Cut up the bread slices to bite sized bits.
  2. Put the bread pieces, sugar, and cinnamon in a large bowl.
  3. In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
  4. Gently pour the liquid onto the bread pieces.
  5. Fold over carefully until all of the bread has absorbed the liquid.
  6. Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
  7. Squeeze all the air out and seal. Lay flat and freeze.
  8. If you are using the oats and cinnamon topping, put that in a medium sized resealable bag and staple it to the large bag above the seal.
Cooking instructions:
  1. On the day of baking, move from freezer to fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9x13 glass oven-friendly container.
  2. Sprinkle the oats topping and bake at 400° for 30-40 minutes, until the top is golden brown.
  3. Allow it to cool for 5-10 minutes.
  4. Pour maple syrup over the entire casserole or over individual portions when serving.
For storage:
  1. Cool completely.
  2. Put a lid on the container and save it in the fridge for 5 days.
  3. Reheat before serving.