Makes 6 Servings
Nutritional Info Per Serving: Calories 207; Fat 7g; Carbs 26g; Fiber 1g; Protein 8.5g; 7 Smartpoints
With this French toast casserole, you skip the hassle of standing by the stove and pan-frying each individual slice of French toast.
Instead, you just throw everything into a dish and let the oven do the work! You can even assemble the casserole the night before and bake it the next morning.
You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping.
WHAT YOU’LL NEED
For this French toast casserole, you are going to need a fairly large loaf of bread – enough to make about 10 cups once cubed. Use any good-quality loaf, like a French loaf, sourdough, ciabatta, or challah. I actually really liked the sourdough bread because the slight sour taste helped balance out the sweetness of everything else.
Leave the crusts on the bread since this adds some good, crunchy texture to the casserole!
ADD SOME TOPPINGS!
I also added some orange zest and dried cranberries to my version to brighten up the flavors. You can leave these out if you want, or add your own favorite dried fruits to the casserole!
By the way, those extra-crunchy top pieces are like cinnamon and sugar croutons. As I was testing this recipe, I kept picking them from the top and leaving the bottom for my husband. Shh…don’t tell anyone.
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