My brother-in-law called me later on that night and thanked me for everything I had done. I told him about the breakfast casserole and he said that he would make it in the morning. All he had to do was pop it in the oven. He was so grateful that he could help out my sister with the cooking when she wasn’t really able to get up and around to do it herself. She did call me finally the next day around lunch to tell me how good it was… and to invite me over to snuggle the new baby!
Check out what they are saying about this recipe over at All Recipes:
“Tastes good for breakfast, just like French toast. It’s easy to make too!”
Don’t waste your time on individual pieces of French toast when you can get it all done at once!
Ingredients
5 cups bread cubes
4 Eggland’s Best eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon Morton salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon McCormick’s ground cinnamon
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8×8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.
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Quick Tip: Toss in a little extra cinnamon for more flavor.
Thanks again to All Recipes for this terrific recipe.
