![]() Next you’ll add in your bread cubes, then pour a mixture of eggs, milk, cinnamon, and vanilla over the top.This is the bottom layer of your French Toast Casserole and it gives it an amazing caramelly flavor once it’s been baked. After you chop up the bread, then next melt some butter in a small sauce pan and stir in a cup of brown sugar. I am going to be a stickler for this one, because while you could substitute other breads, it really just won’t have that perfect flavor and texture. You’ll start out with half a loaf of French Bread and then cut it into cubes.How to Make French Toast Casserole – Step by Step You will make the bottom layer with brown sugar and melted butter, and it is just absolutely swoon-worthy! Ingredients to make French Toast Casserole I’m telling you right now that this French Toast Casserole is so good, you may find yourself wanting it for not only breakfast, but also for your lunch, midday snack, dinner, and dessert as well! Since we are separated by lots of land, I don’t get to scarf down her French Toast as much as I would like.īut I have found that no matter if you’re missing your family or simply just the food of your memories, sometimes the only solution is to head to the kitchen and get a little creative. One of our favorites is French Toast, and to this day my sister makes it better than anyone I know. They each had their own specialties, and my younger brother and I always looked forward to their meals. When I was growing up, my older sisters did a lot of the cooking. It has everything you love about traditional French Toast, and is baked all in one pan! Probably won't try making again, even with tweaks.Make your mornings special with this easy French Toast Casserole. May try tweaking it again at some point.Ġ000* Not good. Will make it often.Ġ0*** Had to tweak it alot to get something I would make again.Ġ00** Not very good. ![]() Wouldn't change a thing and will make it often.Ġ**** Fantastic tweaked a little to suit my tastes. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: I want to leave this city a better place for my having been here. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. Now I can't imagine going back to the way I used to eat. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. With that as a start, I set about systematically teaching myself how to cook.įive years later, I'm getting a reputation from friends and family as being a good cook. (I still cook out of it, even though the boyfriend is long gone!) I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies. I never really knew how to cook growing up. There are worse things I could be doing to finance my cooking / baking habits. (It's really not as exciting as it sounds.) Actually, I enjoy my job. To make a living, I do process automation for management at an inbound call center. I'm a programmer by day, bread baker by night.
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