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I recently had surgery in November and one of the moms in our playgroup brought over this yummy breakfast casserole. I couldn’t get enough of it and I thought it was really good with the almonds as the nut to add a little crunchy texture. We froze them and then pulled them out to bake the next week with no issues. Highly recommend prepping a few of these before the holiday’s are here.

 

French Toast Breakfast Casserole

(Adapted from unknown source)

 

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1 loaf Cinnamon Bread, cut into cubes, reserve 1 cup for topping

6 eggs, beaten

1 1/2 cup half and half

1 1/2 cup milk

1-2 teaspoons vanilla extract

2 to 3 ounces chopped nuts (pecans, almonds, walnuts)

3 tablespoons butter/margarine, melted

 

Spray 13×9 casserole pan with PAM. Place cinnamon bread cubes in pan. Mix eggs, half and half, milk and vanilla. Pour over bread Cover and refrigerate until ready to bake.

 

Preheat oven to 350 degrees F. Melt butter and mix with reserved bread cubes and nuts. Spread over top of casserole. Bake about 1 hour or until set.

 

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Serve with syrup and or fresh berries.

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