I had some leftover Easter Bread so I wondered what could I do with it. Overnight french toast casserole was just the right idea.
This breakfast casserole recipe is both simple and delicious. The bread is infused with subtle flavors of sugar, vanilla extract and butter. If you don’t have Easter Bread at hand, you can substitute it with french toast. In that case I would add some grated orange and lemon zest.
- 1/2 pound Easter Bread cut into 1-inch cubes (or about 5 cups bread cubes)*
- 4 eggs lightly beaten
- 2 teaspoons sugar
- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
Place Easter bread cubes in a buttered 8×8-inch baking dish.
In a large bowl, whisk the eggs, sugar, milk, vanilla and salt. Pour over bread cubes. Cover and refrigerate overnight.
Next day remove from refrigerator 1/2 hour before baking. Dot with butter.
Bake at 350° for about 45 minutes or until a toothpick inserted in the center comes out clean.
*If you're using french toast instead of Easter Bread, add some grated orange and lemon zest.