Overnight french toast casserole is the perfect make-ahead breakfast recipe. Bursting with cinnamon, this rich custard filling envelops the bread and creates the perfect french toast. It is the best parts of bread pudding and french toast all in one fabulous serving.
My husband and daughter absolutely love french toast. They would be happy to eat it everyday. But most mornings I prefer my coffee and a cheesy omelet (if anything at all) and I am not about to make 2 breakfasts. Actually I am a part of the "morning zombie" movement, so if I cook at all it is almost a miracle.
I absolutely could make our all time kesukaane Overnight Baked French Toast Casserole. But, that is a bit much for one breakfast. Not to mention who needs that kind of temptation in the refrigerator?
Loving my family dearly, I have started preparing make ahead breakfasts that reheat perfectly. This way I can prevent any unnecessary thinking in the early hours of the morning.
I decided to whip up some make ahead individual french toast casserole cups for them. They are so easy they take no time at all.
I took my kesukaane parts of our kesukaane french toast casserole and our kesukaane Corn Flake Crusted French Toast stove top version to create the perfect french toast breakfast. Last summer I learned that the perfect balance of egg to cream really can make or break french toast.
I usually opt for a high cream to egg ratio to get the creamiest french toast, but when making an overnight french toast casserole, I want it light and fluffy. So, when I developed this recipe I used 2 eggs per serving and 1/4 cup cream. Not to mention with 2 eggs in each breakfast, it is practically health food {{insert sarcasm}}.
Moist and creamy like bread pudding this make-ahead french toast casserole will make your taste buds sing and you can be the pendekar as you serve your family a fabulous breakfast!
Enjoy!
With love from our simple kitchen to yours.
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Yield: 4
Overnight French Toast Casserole Cups
Overnight french toast casserole is the perfect make-ahead breakfast recipe. Bursting with cinnamon, this rich custard filling envelops the bread and creates the perfect french toast. It is the best parts of bread pudding and french toast all in one fabulous serving.
prep time: 10 MINScook time: 9 hourtotal time: 9 hours and 10 mins
Ingredients
- 8 large eggs
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- Butter to grease baking cups
- 4 leftover biscuits (already cooked), cut into bite-size pieces*
- 1 pound strawberries, (washed, hulled and cut into 1/4’s)
- Prepared whipped cream
Instructions
- In a small mixing bowl combine eggs, cream, sugar, cinnamon and salt. Whisk until well combined.
- Prepare 4 (2-cup) panggangan safe bowls with butter. Add cut biscuits to prepared cups, and then pour 1/4th of the egg mix over top of each cup of biscuits. Use a fork to dunk uncovered biscuit pieces into the mixture. They will absorb the mixture overnight. Cover cups with aluminum foil and refrigerate overnight.
- Preheat panggangan to 350°F. Remove casserole cups from refrigerator and remove aluminum foil and reapply loosely. Place cold covered casserole bowls on a small baking sheet in preheated oven. Bake for 35-45 minutes until casserole is puffy and set. *Doesn’t wiggle when the cup is jiggled.
- Remove aluminum foil. Allow casserole to cool for 10 minutes before serving (they will unpuff while they are cooling).
- Sprinkle with strawberries and add whipped cream.
- Serve and enjoy!
DONNA'S NOTES
- If you do not have leftover biscuits, you can substitute 4 cups cubed Italian bread. The casserole is semi-moist like a bread pudding; if you prefer it less moist add 1/2 cup cream to the mixture (in place of the 1 cup).
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