French Toast Casserole (176/366)

(177/366)

There are some days where you just want to do nothing. Today was one of those days.

Today the bar was set pretty low in terms of accomplishing anything. How low you say? I took a shower and that alone made today a successful day.

After a long week at work I decided to turn off my alarm clock and sleep until nature woke me up. So after a leisurely morning I managed to make it from my  bedroom to the living room. The weather was crappy today so I spent the day lounging around, doing my puzzle, and making this french toast casserole.

The first time I had this was at my Aunt Colleen’s house on the Cape (Cod, not Canaveral. I guess this is one time where I should actually specify). We stayed over for the weekend and one night she showed me how to make it. It’s great because it only requires the pan you make it in and a single bowl. I couldn’t remember the exact recipe so I winged it, but the idea was there.

French Toast Casserole

adapted from my Aunt Colleen

• 1 stick of butter
• 3/4 cup of brown sugar
• 6 eggs
• 1 tsp cinnamon
• 1/3 cup of milk
• bread

Place the butter in a 9×13 baking dish. Melt the butter.

Stir in the brown sugar until it’s evenly dissolved in the melted butter. Make sure to leave an even layer at the bottom of the pan.

I used store bought, sliced wheat bread. Layer the bread in the pan, two slices thick. You will probably have to cut the bread to fit in a half piece or so at the edge. Make sure it’s tightly packed.

In a separate bowl, whisk the eggs, cinnamon, and milk. Pour this mixture over the bread. Let sit for a couple of hours or overnight to allow the bread to completely absorb the eggs.

Bake in a 350° oven for 30-35 minutes until golden brown.

Serve by scooping out a slice and flipping over to reveal the ooey, gooey, sugary crust underneath.