Whenever there’s a holiday, you can be sure we’re incorporating food into it in a big way.
One of our morning favorites is a baked French toast casserole. It’s perfect for Easter brunch, or Christmas morning (or pretty much any day that you’re craving a delicious breakfast). Over the years, we’ve adapted and tweaked an original recipe, and the last two years, have switched it up even more, with my oldest daughter’s gluten sensitivity.
Even though this recipe is gluten free, it’s probably our favorite version now – you can’t even tell that it’s not the ‘real thing.’ Seriously delish. And it’s easy to prep ahead – you can make it up to two days in advance and it still turns out great.
You certainly don’t have to use a gluten free bread option either. This is fabulous with any loaf of white bread!
1 loaf gluten free white bread (we like Goodbye Gluten or Aldi’s brand)
2 cups half and half
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup brown sugar
1/2 stick butter, cut into small pieces
Cube the bread loaf, and spread evenly into a 9×13 baking dish. Set aside.
In a large mixing bowl, beat eggs. Add half and half, nutmeg, cloves, ginger, cinnamon, salt, and stir briskly to combine. Pour egg mixture evenly over the top of the bread cubes. Cover and refrigerate overnight or up to 48 hours.
When ready to cook, turn oven on to 350 degrees. Just before baking, sprinkle brown sugar and butter across the top. Bake covered for a half hour, uncover and continue baking an additional half hour.
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