French Toast Casserole

Need to feed a large group of people? This may be the ticket. A group of us from the office volunteered to cook and serve brunch at a local food bank in Chester. Chester, PA has been hit pretty hard during the recession. Two of the areas biggest employers (both oil refineries) have closed down in the last couple of years so many people have recently lost their jobs. The Bernadine Center has been providing services to this community for years. The sisters there have become so connected to those they serve that it felt like a brunch with family or friends.

So we made a couple different casseroles. A co-worker and mine were charged with this French Toast Bake Recipe. I made a few variations to get it closer to the amazing french toast my husband makes on special Sundays. (Keep in mind that I doubled this recipe for our purposes, so the pictures are double the quantity)

First for this casserole, cut one loaf of french bread in one inch cubes and throw them in a 9 x 13 casserole dish:

After that, cube one 8-once package of cream cheese and add to casserole dish. In hind-sight, I'd recommend cubing it smaller than I did, and mixing the bread and cream cheese cubes together.

Next is the only real work that this recipe requires: cracking a dozen eggs! Crack a dozen eggs into a bowl and add 3/4 cup of syrup, 1 + 1/2 teaspoon ground cinnamon and 1 hefty teaspoon of vanilla extract and mix together (when I say hefty teaspoon of vanilla, I just mean, if some spills over the spoon while pouring, it wouldn't be a terrible thing).

Remember! I had to double the recipe. It's intimidating isn't it!?

Finally pour your egg and syrup mixture over your cubed bread and cream cheese and let chill in the fridge over night.

Thanks Alan!!

When  you wake up in the morning, just pop it in the oven at 375 degrees for about 45 minute. The egg-syrup mixture should be about soaked in and no longer liquid and the top should look lightly browned.

Classy pan, eh? 

A couple things about this recipe: It's really super easy. I mean the prep is done the night before and even that prep is pretty simple. Also, it's extremely filling and can feed a large group. Serve with fruit, whipped topping, or the standard: maple syrup.