Hello and welcome back to another edition of What’s Cooking in Keri’s California Kitchen? Today, I’m putting together French Toast Casserole. If you’re lucky enough to have the holiday off tomorrow, this is a great “sleep-in” meal. It’s super easy to throw together the night before and will use up some leftovers in the process. I frequently make this when I’ve got guests or even I’m a guest in someone else’s home–my sister-in-law always requests that I make this when we stay with them, which I am more than happy to do! It’s the type of meal you put together the night before, get up in the morning, pop the casserole in the oven and go back to bed to wait for the wafting, yummy smells of warm cinnamon to wake the household for brunch.
After going to the market today, I was about to throw out the ends of last week’s bread and realized it was plenty to make French Toast casserole, so that’s what we’re having to tomorrow morning.
So let’s get started–
Here’s what you’ll need:
Leftover bread–about 6 slices will do–I usually use sourdough, which is great. You could use any white or wheat bread or even French bread but I have no idea how this recipe would come out with, say, rye or pumpernickel; but my mother swears that jam is good on pumpernickel, so…maybe cinnamon would be too..? The key is that the bread has to be airy enough to accept the liquid and soak it up–I tried it with leftover Italian batard and it was ok, but pretty chewy.
7-8 eggs
milk
cinnamon
brown sugar
butter
vanilla
Amaretto, Grand Marier, or other liqueur of your choice (optional, of course, but yummy)
salt
Serve warm with bacon and fruit, and a warm mug of coffee. Include good friends, a newspaper and a pup at your feet and you’ve got my version of heaven. Enjoy!
Peace, love and good food,
Keri
