French Toast Casserole
breakfast casserole, french toast
loaf of bread
about 18 slices
brown, white or any sweetener your prefer
cow's, almond, coconut or any milk you prefer
flavoured coffee creamer
I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best
additional maple syrup
Optional for topping:
Cut up the bread slices to bite sized bits.
Put the bread pieces, sugar, and cinnamon in a large bowl.
In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
Gently pour the liquid onto the bread pieces.
Fold over carefully until all of the bread has absorbed the liquid.
Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
Squeeze all the air out and seal. Lay flat and freeze.
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.
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.
Sprinkle the oats topping and bake at 400° for 30-40 minutes, until the top is golden brown.
Allow it to cool for 5-10 minutes.
Pour maple syrup over the entire casserole or over individual portions when serving.
Put a lid on the container and save it in the fridge for 5 days.
Reheat before serving.