Breakfast foods are always so good, but I hardly ever have time to make pancakes or waffles in the morning. I’m lucky if I get my greens shake and yogurt made. I had half a loaf of the Pamela’s Bread left and it was starting to become less moist. In the bread’s defense it was about 5 days old. Knowing that I’d never finish the bread, I thought I’d make something with it.
This easy to make and super delicious baked french toast casserole will make any morning feel like a vacation. Well, it did for me at least. It was a nice mid-week change from yogurt. It took about 15 minutes to get the bake french toast prepped and in the fridge the night before. And 5 minutes of prep in the morning. Not bad, right? The delicious smell that fills the air while it’s baking, will keep you checking the oven. I must have checked on it at least 10 times…waiting patiently for the buzzer to go off. It’s sweet, but not overly sweet. The brown sugar and walnuts makes a simple crunchy topping.
This Baked Buttermilk French Toast Casserole is a perfect for any special occasion, Sunday brunch or just to give your mid-week breakfast a change-up.
- 6 cups bread, 1" cubes
- 6 large eggs
- 1¾ cups buttermilk
- ¾ cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 4 tablespoons brown sugar
- ½ cup walnuts, chopped
- Lightly grease an 8x8 pan.
- Add bread cubes to pan.
- In a large bowl, whisk together eggs, buttermilk, maple syrup, vanilla and cinnamon until well combined.
- Pour mixture over bread. Using your hands or wooden spoon, push the bread to cover and soak all the bread. Cover and refrigerate overnight.
- The next morning, preheat the oven to 350°F, remove dish from refrigerator and uncover.
- Sprinkle top brown sugar and walnuts.
- Bake for 45-55 minutes until french toast is puffed, golden brown and no longer wet.
- Serve immediately with maple syrup.
- Store leftovers in refrigerator for a couple days.