French Toast Casserole (Freezer Meals 101 Sharla)

Ingredients:

  • 1 loaf of bread (about 18 slices)
  • 1/2 cup sugar (brown, white or any sweetener you prefer – I used monk fruit sweetener)
  • 1 tsp. cinnamon
  • 3/4 milk (cow’s, almond, coconut or any milk you prefer – I used cow’s milk in this recipe)
  • 2/3 cup flavoured coffee creamer (I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best)
  • 4 eggs
  • 1/4 cup butter, melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla extract

For serving:

  • additional maple syrup

Optional for topping:

  • 1/2 cup oats
  • cinnamon

Assembly Instructions:

  1. Cut up the bread slices into small bits.
  2. Put the bread pieces, sugar, and cinnamon in a large bowl.
  3. In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
  4. Gently pour the liquid onto the bread pieces.
  5. Fold over carefully until all of the bread has absorbed the liquid.
  6. Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
  7. Squeeze all the air out and seal. Lay flat and freeze.
  8. If you are using the oats and cinnamon topping, put that in a medium-sized resealable bag and staple it to the large bag above the seal.

Cooking instructions:

  1. On the day of baking, move from the freezer to the fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9×13 glass oven-friendly container.
  2. Sprinkle the oats topping and bake at 400° for 30-40 minutes until the top is golden brown.
  3. Allow it to cool for 5-10 minutes.
  4. Pour maple syrup over the entire casserole or over individual portions when serving.

For storage:

  1. Cool completely.
  2. Put a lid on the container and save it in the fridge for 5 days.
  3. Reheat before serving.

This recipe makes 8-12 servings.


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