This Easter, since the baby is still sleeping a lot, I wanted to host everyone at our house. Baby sleep is a topic I google 24/7, so I’m serious about him getting his day sleep any way we can. And speaking of the baby… since he’s been around I don’t have a whole lot of time to spend in the kitchen. This lead me to a “make ahead” type brunch menu that was, quite frankly, so easy, I’ll repeat it in the future. I made both a savory and sweet recipe that are prepped the day before and baked the morning of. I baked them at the same time so that both came out piping hot and ready.
The first recipe I am sharing was this French Toast Casserole which was perfect for the sweet tooth in everyone. Easier than making individual french toast and just as delicious.
- 1 bakery loaf of french bread- (approx 10 c. cut into 1-inch cubes)
- 8 (oz) cream cheese, softened
- 8 large eggs
- 1-1/2 cups milk
- 2/3 cup half and half
- 1-1/4 cups syrup
- 1/2 teaspoon vanilla
- 2 tablespoons powdered sugar
- Lightly grease a 9x13 pan and add the bread cubes.
- Beat the cream cheese in a large bowl with an electric mixer until smooth.
- Add eggs (1 or 2 at a time, mixing well after each).
- Stir in milk, half and half, 1/2 cup syrup, and vanilla until smooth.
- Pour mixture over the bread; cover, and refrigerate overnight.
- Remove casserole from refrigerator and let sit at room temperature for 30 minutes.
- Preheat oven to 350 degrees F and bake uncovered, for 50 minutes, until a knife inserted in the center comes out clean. Pour remaining 3/4 syrup over the casserole and sprinkle with powdered sugar.
Stay tuned for the savory make ahead brunch item I made this Easter and let me know what your favorite make ahead meals are!