French Toast Casserole
1 (1 pound) loaf French bread; cut or torn into 1” chunks
2 c half-and-half cream
1 ½ c 2% or whole milk
2 ts vanilla extract
¼ ts ground cinnamon
¾ c butter
1 ½ c brown sugar
3 tb light corn syrup
1. Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. In a small saucepan, combine butter, brown sugar and corn syrup. Cover with a lid. DO NOT COOK.
3. The next morning, preheat oven to 350 degrees F (175 degrees C). Heat the butter, brown sugar and corn syrup until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes or until brown.
Sausage and Egg Bake
1 pound sausage
½ onion finely chopped (optional)
6 slices white bread without crust
softened salted butter
½ cup shredded cheddar cheese
2 cups half and half
1 tsp salt
1 tsp dry mustard
Grease 9×13 casserole dish.
Butter tops of slices of bread. Place butter side up in the casserole dish.
Brown sausage (and onion if using). Drain.
Whisk eggs, half and half, salt, and mustard together.
Sprinkles sausage over the bread. Sprinkle the cheese over the sausage. Pour egg mixture over everything. Cover and refrigerate overnight.
The next morning, bake at 350 degrees for 40 to 50 minutes.