Sunday, June 17, 2007

French Toast Casserole

This is a great way to use up the end of loaves that you throw in your freezer or if you find bread on sale. I often add dried or frozen blueberries... to this one. Many times I make this in bulk. It freezes and cooks great later. I freeze prior to cooking. It is wonderful filling easy breakfast for those with new babies or sick friends. It is very easy to throw together so I like to make 2-4 at time. I especially do this when I get a good extra supply of eggs.

16 slices day old sourdough bread, cubed
(I usually throw the end of a few loaves in the freezer and then when I
have a good portion I make this recipe)
1 (8 oz.) pkg. cream cheese, cubed (Of course raw cream cheese is best
for this recipe)
1 1/2 doz. pastured eggs
1/2 c. maple syrup
2 c. raw milk

Put 1/2 of bread cubes in casserole. Put cubed cream cheese on top of bread. Put on rest of bread cubes. Whip eggs. Add maple syrup and milk. Mix well. Pour over bread and cheese. Cover and refrigerate overnight.

Next morning, bake at 375 degrees for 45 minutes. Serve with syrup or fruit.
NOTE: Soaking is very important in this recipe. You can get away with just 3-4 hours of soaking but overnight is FAR better.

I usually freeze it uncooked. Then pop it into the oven usually in a
semi-frozen state because I forgot to take it out in time I
bake it on the highest rack in oven at 350 degrees F until the top is
browned and a bit crunchy.

We serve it will more maple syrup or whole berries and fresh whipped


Alicia said...

An acquaintance told me about your blog in our common interest to prepare some TF-friendly freezer meals for our coming babies. This breakfast recipe looks delicious, and I think I will definitely be making this and freezing it later this winter! I'm checking out your other recipes too.

Hello Kendra said...

This sounds delicious. I can't wait to try it.