This make-ahead breakfast casserole is amazing. That is how my grandchildren and coworkers described it. And I quite agree. I think it’s the caramel sauce it bakes in that sets it apart. It’s perfect for your next brunch or holiday breakfast. Or even for a weekday breakfast if you are an early riser. It is suggested that you remove it from the refrigerator to allow it to come to room temperature for 30 minutes before baking it for another 35-40 minutes.
I have made this with both cinnamon raisin bread as well as with a French loaf. It is great both ways and I honestly can’t decide which is my favorite. I suggest dicing the bread and toasting it in the oven as a first step to building this casserole. Toasted bread gives it another flavor dimension. Top it with fresh fruit and whipped cream. Fruit and cream are great breakfast food, right? Or drizzle any flavor syrup over it. Do it your way!
This casserole is on the sweeter side. In fact, two of my coworkers who described it as “amazing” wanted me to bring it as a dessert to our next potluck. It’s comparable to bread pudding but drier–not as moist. Or you can cut the cinnamon sugar in half if you want to cut back on the sweetness. This photo is the French bread version. Either way, I know you will enjoy it!
- 1 cup brown sugar, packed
- ½ cup butter
- 2 Tablespoons light corn syrup
- 12 slices cinnamon bread or french bread, cut into 1" cubes
- ¼ cup sugar
- ½ teaspoon cinnamon
- 6 eggs
- 1-1/2 cups milk
- 1 teaspoon vanilla
- Fresh fruit for topping
- Whipped cream (optional)
- Optional step: Preheat oven to 350 degrees F. Place diced bread cubes on a cookie sheet and toast in the oven for 15 minutes, flipping them over ½ way through baking time.
- In a small saucepan over medium heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat.
- Pour into a greased 9x13 inch baking dish. Top with half of the bread cubes..
- Combine sugar and cinnamon; sprinkle half over bread. Place remaining bread on top and sprinkle with remaining cinnamon sugar; set aside.
- In a large bowl, beat eggs, milk and vanilla. Pour over bread. Cover and chill 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F. for 35-40 minutes.
- Serve with fresh fruit and whipped cream, if desired.
Et cetera: This would make an excellent Veteran’s Day or 4th of July breakfast by serving it with blueberries, strawberries and whipped cream!