February 1, 2023
Wow! February is here!
I think January left its mark with its cold temperatures and plenty of snow fall. When the sky is drab gray and the frozen ground is cloaked with a thick mantle of snow, the temps have plummeted to below freezing my mantra for getting through what feels like the longest winter month in Northern Nevada is, “Love you February.”
Looking forward to February as we continue to embrace winter’s warmth.
“Love you February” is a month that brings romance, flowers, chocolates and other sweet treats. For anything else it might bring, I can’t predict. The real upside is the days get longer. However, today I’m going to share a sweet treat for breakfast that may be my husband’s favorite. He’s one of those guys that enjoys sweet foods for breakfast every now and then.
Let’s be honest-
When you have wild morning hair and no make-up, and you shuffle out to the kitchen in your slippers and your husband hands you coffee and smiles at you….
That is romantic.
So, you want to return the romance.
You know? The way to a man’s heart is through his stomach?
This past summer, my husband and I took a trip to Bishop, California to visit friends. We stayed at a beautiful hotel called the Creekside Inn. The Creekside Inn has its own creek, with trout, that runs through the grounds, private walkways, alfresco dining spots and many other amenities which include its own restaurant with a chef from France. Yep! No kidding. One morning for breakfast my husband ordered the best French toast ever. The French toast turned out to be pretty much like this French toast Casserole.
Since the Bishop trip my husband has often recalled his French toast breakfast. So, for “Love You February” I decided to find a recipe and make this sweet breakfast treat.
This recipe is delicious and simple!
After much of the preparation, I decided to document and share with you so I could not post all process photos.
French Toast Casserole Bake
The ingredients and amounts have been adjusted for two people and to taste.
- 1 loaf French bread (I used 1/2 of a loaf for two people)
- 6 – 8 eggs (depending on the number of people)
- 1 1/2 -2 cups milk
- 1/2 cup heavy cream or half and half will work.
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small squares (I used salted butter; this is what I had on hand.)
- Butter for greasing the pan
- 1/2 cup of walnuts for the topping
- 8 0z cream cheese for topping
1/2 cup of white sugar
1/2 cup firmly packed brown sugar.
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces.
1 8oz packaged of cream cheese.
Warm pancake syrup, for serving
1 cup fresh blueberries and strawberries for serving.
In a small bowl add the brown sugar, white sugar, cinnamon, and salt and mix. Cut in the butter with a fork until the butter and brown sugar mixture is crumbly.
Cream Cheese –
8 0z cream cheese, 2-3 Tbsp. brown sugar, 1/4 teaspoon vanilla mix well.
I prepared this casserole the night before.
- Grease the pan with butter.
- Cut the bread into ¾ – 1-inch cubes and put it in a bowl.
- In another large bowl, add the eggs, milk, heavy cream, sugar, ½ cup brown sugar, vanilla, cinnamon and nutmeg mix well.
- Pour the custard mixture evenly over the bread, mix lightly making sure all the bread is covered and all the liquid is absorbed, pour into the pan. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping and walnuts over the top. Bake for 45 – 50 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. Bake until a knife inserted in the center comes out clean and is no longer wet.
- Cut into and serve individual portions. Top with cream cheese mixture and drizzle with warm pancake syrup. Serve with strawberries and sprinkle with blueberries. Serve with fruit of your choice.
I hope you try this recipe. There are tons of ways to make this if you search out on the internet. I adjusted this recipe for my own personal taste and use.