Northfield Inn French Toast Casserole:



Typically, on a weekend, I will do a breakfast buffet. I always make a version of the casserole to satisfy my guests with a sweet tooth. This is a very easy casserole you can prep a couple of days in advance. Yum! 

5 large eggs

1 1/2 C whole milk (or you can use skim or other milk, it just doesn’t make as nice a custard.)

½ C sugar

1 tsp vanilla or almond flavoring


Mix together until frothy


Slice a baguette or use old bread/brioche/challah and put in an 8x8 pan sprayed with oil. (I like the baguette because it makes a nice lattice like casserole.)


Pour liquid over and soak overnight.  


Optional: sprinkle with slivered almonds before baking. I also take 4 T of flour, butter and brown sugar that I melt and mix in a pan. Dump a cup of oatmeal, mix and top the casserole before baking.


Bake at 350 degrees covered with foil for 45 minutes and then uncover and bake for 15 minutes or until the custard is set.


I will often prep the casserole and freeze it just thaw before baking.   This is a very forgiving recipe and will bake into a delicious breakfast even if it becomes a little freezer burned.


Garnish with sprinkled powdered sugar and fresh fruit.  Serve with maple syrup, although I find it is sweet enough for most people without the syrup.


I have made this casserole with gluten free bread and almond milk and it was a hit