French Bread And Egg Breakfast Casserole Make the french toast: stir brown sugar and butter together in a saucepan over medium low heat until butter is melted and sugar has dissolved, 2 to 4 minutes. pour butter brown sugar mixture into the prepared baking dish. scatter french bread pieces over top in a 1 1 2 to 2 inch layer. Step 1: assemble and chill the casserole. tmb studio. scatter the french bread cubes in a greased 13×9 inch baking dish. tmb studio. in a large bowl, whisk together the eggs, milk, sugar, vanilla and salt. editor’s tip: make sure the eggs are completely beaten into the wet ingredients or you’ll find bits of scrambled eggs in your french.
Baked French Toast Casserole Jessica Gavin Preheat oven to 425 degrees. butter a 13x9 inch baking pan and set aside. in a small sauce pan, melt butter over medium heat. once butter has melted, stir in brown sugar until dissolved and mixture is smooth. pour mixture into the bottom of a 9x13 pan and spread evenly. Three cups dairy: use half and half or combine equal parts heavy cream and whole milk. avoid fat free milk which won’t lend enough richness. eight large eggs: eggs give the casserole its structure for serving. one pound bread: a crusty, 1 pound loaf of sourdough bread will soak up this amount of custard. In a medium bowl, whisk together eggs, milk, half and half, sugar, vanilla, and cinnamon. pour over bread in the pan. cover and refrigerate for 2 hours or overnight. preheat oven to 350 degrees. in a small bowl combine brown sugar, flour and cinnamon. cut butter into small pieces and add to flour mixture. In a small bowl, whisk the eggs together. add the milk, sugar, orange zest, 1 2 teaspoon of cinnamon, and salt, and mix well. pour the egg and milk mixture evenly over all the bread chunks. (i found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.).
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