OVERNIGHT FRENCH TOAST CASSEROLE

For the lovely TXPoppet. Though it will not bring back her herb garden, hopefully it will sooth her spirit and fill her belly.

This is a great recipe for holiday mornings. It doubles nicely. The trick is using the correct size baking dish for the amount of bread you have. This can be made lighter with Egg Beaters, lowfat milk, low or non fat cream cheese, and greasing the pan rather than buttering each slice.


1/2 loaf of French bread cut into 3/4 inch slices and buttered on both sides
(older is better - this is how I use up my 3 day old bread)
1/4 a brick of cream cheese, cubed or broken into bits by hand
1/2 cup of berries (frozen work fine)
3 eggs
1 to 2 cups milk (or milk and half and half combo)
1/2 cup sugar
1 tsp. vanilla
1/2 tsp cinnamon


I layer the bread in a small casserole, 2 slices high. Make sure the casserole is small or the liquid won't cover it all and the top will turn out dry. Sprinkle berries and bits of cream cheese over the bread. Beat the eggs in a bowl. Add the sugar and beat until smooth. Add the cinnamon and vanilla and stir to incorporate. Add the milk. Whisk to combine. Pour mixture over the bread/berries/cream cheese combo until it just covers the bread (not too soupy). Cover with parchment and set a Tupperware container of leftovers from your fridge directly on top to press down the bread (this assists the bread with soaking up the liquid, rather than floating). If you need to you can fill a Tupperware 1/2 way with water and pop it on top.

Leave overnight.

In the morning, preheat the oven to 350 degrees. Pop the covered casserole in for 45 minutes to an hour. I like mine good and set, but you may like it a little softer. Use your judgement but there should be no runny egg parts visible.

Serve hot, cut into squares, with powdered sugar and syrup. Or plain as it is a little sweet. My family said it was yummy. I hope yours does, too.