Becca Jane St Clair

I’m trying to plan my meals for my last week and a few days, and also trying to use up the food I have already before it spoils (like the eggs and milk), so I decided to make French Toast Casserole…a dish mom and I had been wanting to try since I found the recipe. I figured this will work as a lunch for me for at least 3 or 4 days, possibly longer as the small bit I ate today for breakfast was really filling.

I modified this recipe a lot to make the smaller version, mostly because I didn’t have an entire loaf of bread to use or 8 eggs left. I used about 6 slices of bread, a half a tub of fat-free spreadable cream cheese, 4 eggs, 2 cups of milk, and I omitted the sugar because I feel fat free cream cheese is sweet, so I figured I’d omit it, but below is the original. I have to admit, the fat free cream cheese is still gross even in baked form…so I don’t recommend it.

French Toast Casserole

1 loaf bread, cubed
1 package cream cheese, cubed
8 eggs, whipped
2/3 cup syrup
2 cups milk
2 tablespoons sugar
2 teaspoons cinnamon
1. Layer bottom of 9 X 13 casserole dish with 1/2 loaf of cubed bread. Arrange cubed cream cheese
over bread. Mix sugar and cinnamon and sprinkle half of the mixture over the cream cheese. Layer on
remaining bread. Mix eggs, syrup and milk together and pour over bread. Sprinkle with remaining
sugar and cinnamon.
2. Cover and refrigerate overnight. Bake at 350 for 40-45 minutes, or until bread does not jiggle in the
center.