Brown Sugar French Toast Breakfast Casserole and Bread Pudding

This is one of my favorites, especially at the holidays. Make it the night before and stash in the fridge til morning. There are tons of breakfast casseroles out there, but what I love about this one is the brown sugar/butter on the bottom. So if you are tempted to skip that part, please reconsider. It is the little things that make all the difference.

Also, you can serve this after dinner as a bread pudding dessert. And I love a duel purpose recipe!

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Brown Sugar French Toast Breakfast Casserole and Bread Pudding

Author: Christy Young Goza Courses: Breakfast

Description

Layers of flavor, starting with the caramel glaze on the bottom. Top with maple syrup or even a fruit compote- blueberry, strawberry or raspberry would be fabulous.

And for all the cinnamon lovers out there- feel free to add it. Make it your own!

Ingredients

Servings

• 1 cup brown sugar
• ¹⁄₂ cup unsalted butter
• 1 loaf brioche bread, cut into bite size pieces
• 2 cups milk
• 6 large eggs
• 2 tsp vanilla

Instructions

1. Melt the butter and stir in the sugar. Spread on a 9X13 pan.
2. Place the bread pieces in the pan.
3. In a separate bowl, mix the milk, eggs and vanilla and beat until incorporated.
4. Pour over the bread.
5. Cover and refrigerate overnight.
6. The next morning, remove from the fridge.
7. Preheat the oven to 350 degrees.
8. Cook for 1 hour.
9. Sprinkle with powdered sugar.
10. Finish by drizzling with maple syrup or a fruit compote.

Keywords: French toast, casserole, breakfast bread pudding

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