Overnight French Toast Bake

This delicious make-ahead breakfast casserole is simple to put together and perfect for weekend breakfast or brunch!

I treasure weekends with my boys, mostly because I know they won't be at home forever. Although K is currently living at home and attending community college, he plans to transfer in the Fall. And E is just a junior in high school, but man has this year flown by! Only a few months left of this school year and he'll be a senior. I really don't know where the time has gone. Seems like just yesterday they were both little guys.

Anyway, sorry for all the reminiscing. I just get sad when I think about my boys getting older! I love making big, home cooked meals for them, especially on the weekends. Those two days are the only time that we have to eat breakfast together. At least one of the days I make a big breakfast, like pancakes, waffles, omelets, etc., and we all sit down to eat together. Rather than be in the kitchen for a long time, I love serving special dishes that can be made ahead of time. That just means more time with my kiddos!

This delicious Overnight French Toast Bake is one of those dishes I can't get enough of. It seriously takes less than 10 minutes to prep, and all that's left to do is bake it off the next morning. Easy peasy!

I love topping this dish with powdered sugar and strawberries {and of course syrup!}, but you can definitely add whatever berries you have on hand. I hope you and your family will enjoy this breakfast as much as we do!

Who's ready to get cooking?

Overnight French Toast Bake

Author: Sarah Bates | The Chef Next Door

Serves 4

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Ingredients:
2 Tablespoons unsalted butter, at room temperature

6 cups Sourdough bread cubes

6 eggs

1 1/2 cups milk

1/4 cup sugar

2 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

Strawberries, powdered sugar and syrup for topping, if desired

Spread the butter all over the bottom of a large casserole dish. Arrange the bread cubes in the pan evenly. In a large bowl, beat the eggs, milk, sugar, vanilla, cinnamon and salt until well combined. Pour the egg mixture over the bread cubes and toss them well.  Cover the dish tightly and refrigerate overnight.

Preheat the oven to 400 degrees. Bake the casserole for 25 minutes, or until it's golden brown and cooked through. Sprinkle with powdered sugar, then cut the casserole and place on individual plates. Top with strawberries, syrup, and additional powdered sugar, if desired.

Bon Appétit!