~Jaclyn~
Growing up my mom would make pancakes every Sunday and after so many years of practice she has definitely mastered the art. My sister has also mastered this skill and makes the most incredible gluten free pancakes. I sure hope this skill passes on to my children one day, because it certainly did not pass on to me. I can’t make a decent pancake or un-burnt piece of French toast to save my life. Fortunately for me, there is not just one way to make this traditional breakfast. This French toast casserole recipe is perfect because it eliminates the stove-top, and allows you to easily cook for a crowd without having to worry about the perfect batter consistency or precise griddle temperature.
There are a lot of breads that are delicious for French toast, but nothing really beats the classic French bread. It is important to use stale day old bread for this recipe so it doesn’t become too mushy soaking up the custard overnight. You can buy a loaf and wait a day or two, or do what I did and buy the day old bread for half the price. I found one for just $0.89! The custard is simply made with milk and eggs, and a few additional ingredients to make it flavorful and special. I knew this dish would be pretty decadent so I decided to add some fresh berries and lemon and it turned out so delicious. I highly recommend this fresh combination, but also encourage you to try these others: bananas & peanut butter, strawberries & cream, lemon & ricotta, or bananas & Nutella. Yum!
To make the French toast, prep the day before because it does need to sit in your fridge overnight. Start by slicing your French bread into large cubes and add half of them to a greased baking pan. Add half of the raspberries and blueberries to the bread and top with remaining bread and berries. To make the custard whisk together milk, eggs, maple syrup, vanilla extract, lemon extract, lemon zest, and lemon juice. The lemon extract is optional, but I highly recommend it if you love the flavor of lemon. Pour the custard into the baking pan (this will not entirely cover all the bread) and cover tightly with plastic wrap and let sit overnight in fridge. Pull out 30 minutes before baking the next day and bake at 350 degrees for 55-65 minutes. Top with maple syrup and powdered sugar or whatever your heart desires.
I hope you treat yourself and your friends and family this holiday season and try out this recipe. Make ahead for guests coming into town or for your Christmas morning celebration! Dab on some butter and drizzle with maple syrup, and pair with bacon or sausage to complete the meal for the ultimate weekend breakfast. And don’t forget the mimosas! Happy holidays and happy baking!
- 1 lb loaf day old French bread, cut into cubes
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 2 cups milk
- 5 eggs
- 1/3 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- juice from 1 lemon
- powdered sugar for dusting
- Grease a 9"x13" baking dish with cooking spray.
- Place half of the bread in the bottom of the baking dish, top with half of the raspberries and half the blueberries, then repeat with remaining bread and berries.
- In a large bowl, whisk together milk, eggs, maple syrup, vanilla extract, lemon extract, lemon zest, and lemon juice. Pour the wet mixture over the bread and fruit (the mixture will not entirely cover all the bread).
- Cover tightly with plastic wrap and refrigerate overnight.
- Let sit overnight and pull out 30 minutes prior to baking the next day.
- Bake at 350 degrees for 55-65 minutes until lightly golden and cooked through.
- Top with powdered sugar and maple syrup.
- If the french toast is beginning to brown before it is close to done baking, cover with foil for the last 15 minutes.
