This dish is amazing!! Everyone was full but couldn’t stop eating it! The bonus is you can make it the day before and pop it in the oven just before serving. I used a sliced Italian crusty bread but it was too thin and not substantial enough so I’ll stick to the crusty French loaf, sliced about 1″ thick, and day old for better absorption without getting mushy. Great recipe! You won’t regret it!
You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping. For this French toast casserole, you are going to need a fairly large loaf of bread – enough to make about 10 cups once cubed. Use any good-quality loaf, like a French loaf, sourdough, ciabatta, or challah. I actually really liked the sourdough bread because the slight sour taste helped balance out the sweetness of everything else.
Quick Tip: Leave the crusts on the bread since this adds some good, crunchy texture to the casserole!
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