I have five kids y’all! F-I-V-E! YES, 5! They are all age 11 and under down to a 1-year-old. We also homeschool, so I am super busy from sun-up to sun-down. I am always looking for a quick, easy, way to make my day run more smoothly, while still doing the things I love for my family, and that includes a yummy homemade breakfast!
This recipe is amazing! My kids say that the caramel-like bottom of the dish reminds them of my Monkey Bread recipe, combined with French Toast. I mean, how much more amazing can this get?!
You literally throw everything together in a baking dish in just under 10 minutes, pop it into the fridge. Then in the morning pull it out and bake it! Easy peasy, lemon squeezy y’all!
In the recipe I call for an Italian loaf, but really you could use any bread broken up into bite size pieces. To make this gluten free, just use your favorite gluten free bread such as Sam’s Choice from Wal-Mart! Using that bread, you could easily make this gluten free, dairy free (use your favorite dairy sub), and nut free.
Overnight French Toast Bake
- 1 14-16 oz loaf of french bread (about the size of normal bread loaf) cut into bite size chunks
- 1 cup brown sugar
- 1/2 cup salted butter
- 2 cup milk
- 6 eggs
- 2 tsp vanilla
- 1 T cinnamon
- 2 T brown sugar
Grease a 9×13 baking dish. Combine the butter and brown sugar (1 cup), in a pan over medium heat, stirring until sugar is dissolved. Pour into the baking dish, and spread across bottom evenly. Sprinkle the bite sized pieces of bread across top of butter sugar mixture. In a medium sized bowl whisk the milk, eggs and vanilla. Pour the mixture over the bread, and then toss bread pieces until evenly well coated. Sprinkle the 1 T cinnamon and 2 T brown sugar on top. Cover with cling wrap, and place in fridge overnight.
When ready to bake, preheat oven to 450. Remove cling wrap. Bake for about 30 minutes until golden brown. Is great alone or with powdered sugar and maple syrup.