What kind of hosts are we!?
Ryan and I woke up about an hour before my mom and sister and I scowered our pantry for something I could throw together to make into an edible breakfast for our guests.
We had about seven slices of semi-stale bread and some eggs in the fridge. I figured that was enough to make French toast casserole and I hit the internet in search of a recipe that contained only ingredients I had on hand.
With a few substitutions (which I’ve posted below), this recipe was the winner.
I got to work cubing the bread and set it in the oven to bake for a while.
The cinnamon scent filled the apartment and smelled unbelieveable. I absolutely love the smell of cinnamon. It has such a sweet, comforting aroma.
When the casserole was done, we divided the servings among us and topped them with syrup.
After breakfast, we headed to church for the 9 a.m. service. Now we’re heading out the door again to take Sadie on a walk to the nearby farmer’s market before we meet the designer of my wedding dress and look at bridesmaid dresses.
I’m so excited!!! I love wedding fun!
French Toast Casserole
(serves 6… or in our case 4)
- 5 cups bread cubes (I used 6 cups of light whole wheat bread)
- 4 eggs (I used 1/2 c. egg beaters and 2 eggs)
- 1 1/2 cups milk (I used almond milk)
- 1/4 cup white sugar, divided
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon margarine, softened (I omitted this)
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8×8 inch baking pan.
- Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
- Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
Nutritional Information (per serving): Calories: 207 | Total Fat: 7.2g | Cholesterol: 146mg