Marie Saba

From My Kitchen To Yours

Easter French Toast Casserole

This Easter French Toast Casserole is so easy to throw together! You can whip it up the night before and then bake it in the morning. It’ll be ready to serve with coffee before an early morning egg hunt, or with a a few other menu items after church for brunch.

For the bread, we typically use challah or brioche, but we’ve also really enjoyed our local grocery’s cinnamon breakfast bread. Once you have the bread chopped up, the rest is simple! Just whisk together eggs with half-and-half, milk, vanilla, maple syrup and salt. Then pour the custard over the bread and you’re done! Just wrap it up with foil and let the bread soak up the custard over night. Then bake in morning — with no mess to clean up before company arrives!

Looking for some other easy Easter breakfast ideas? Check out Our Favorite Coffee Cake, Easy Sausage & Egg Casserole, Baked Egg Cups, Buttermilk Biscuits, or Spinach & Mushroom Frittata!

Easter French Toast Casserole

Ingredients

1 Tablespoon butter, to grease the pan
1 loaf (20 oz.) challah, brioche or your favorite sliced bread, cubed
6 large eggs
2 cups half-and-half
1 cup milk
2 teaspoons vanilla extract
½ cup maple syrup
Pinch of salt

For topping: brown sugar, cinnamon, powdered sugar, berries, chocolate eggs or maple syrup

Instructions

Grease a 9×13 baking pan with butter. Scatter cubed bread in the pan. In a bowl, whisk together eggs, half-and-half, milk, vanilla, maple syrup and salt. Pour egg mixture over bread. Cover with aluminum foil and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees F. Sprinkle a little brown sugar and cinnamon over bread just before baking. Bake for 50-55 minutes until top is golden brown. Cool for 10 minutes.
To serve, sprinkle with powdered sugar or maple syrup, and garnish with berries if desired. For extra Easter fun, decorate with chocolate eggs and party picks, if desired.

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