This sweet breakfast option uses sourdough bread for an extra boost of flavor in our French Toast Casserole.
French Toast Casserole
Makes about 6 servings
Ingredients
- 5 tablespoons unsalted butter, melted and divided
- 1 (12-ounce) loaf day-old sourdough bread, cut into ½-inch-thick slices
- 6 large eggs
- 3 cups whole milk
- ⅓ cup plus 1 tablespoon granulated sugar, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 2 cups sliced fresh strawberries
- 2 tablespoons confectioners’ sugar
Instructions
- Brush a 10-inch cast-iron skillet with 1 tablespoon melted butter. Add bread to skillet in a circle, overlapping slices. In a large bowl, whisk together eggs, milk, ⅓ cup granulated sugar, vanilla, salt, and cinnamon. Pour over bread. Drizzle with remaining 4 tablespoons melted butter. Gently press bread into egg mixture. Cover and let stand 30 minutes.
- In a medium bowl, stir together strawberries and remaining 1 tablespoon granulated sugar. Let stand 30 minutes.
- Preheat oven to 350°. Uncover casserole; gently press bread into egg mixture.
- Bake until puffed, golden brown, and center is set, about 40 minutes. Top with strawberry mixture; sprinkle with confectioners’ sugar.
