Overnight French Toast Casserole

Happy Friday, y’all! I’m not sure about you, but the last couple of weeks have been so busy in my part of the world! Spring break cannot come soon enough. #TeacherProbs On busy weeks, the very last thing I want to think about is what the heck I’m going to have for breakfast every morning. Overnight French toast to the rescue! This recipe saves my butt time and time again.

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Overnight French Toast Casserole

I kind of love French toast. If we’re having breakfast out somewhere, I’ll usually choose French toast over pancakes. I always want to recreate it at home, but truthfully, I’m not very good at making anything on the stove, unless it’s scrambled eggs. Can it be thrown together in a casserole dish and put in the oven?! Now, that is my jam.

You already know I’m a huge fan of meal planning and meal prepping, and this breakfast recipe is perfect for that. You can put it together in just a few minutes and soon, breakfast for the week is ready to go. It’s also a perfect, healthy breakfast option for those of you with kiddos. If you’re wondering what in the world you’re going to feed them over the weekend, throw this together Friday night and pop it in the oven Saturday morning.

Overnight French Toast Casserole

Ingredients:
6 slices of Ezekiel bread (I throw mine in the dish still frozen!)
5 eggs
2 cups of unsweetened almond milk
1 tsp. of vanilla extract
2 tbsp. of maple syrup
1 tbsp. cinnamon
1 (12 oz.) bag of frozen blueberries
Greek yogurt or maple syrup for topping

Directions:
Spray a 9×13 pan with non-stick spray
Arrange Ezekiel bread in pan
Spread blueberries over bread slices
In a bowl, whisk eggs, almond milk, vanilla extract, maple syrup, and cinnamon
Pour mixture over bread

Cover and store in refrigerator overnight
The next morning, bake at 350 degrees for 35-40 minutes
Slice, top with a dollop of Greek yogurt and a drizzle of maple syrup

That’s it! Easiest, yummiest breakfast ever. This could also be baked immediately (I usually do), but letting it hang out overnight gives all the flavors a great opportunity to mix. I’ve also made this with mixed berries, dark cherries, and even pumpkin in the fall. It’s really a no-fail breakfast!

Linking up for Foodie Friday with Annmarie, Esther, Jess, and Farrah!

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