French toast was one of my favorite breakfasts growing up. Waking up on Saturday mornings to the smell of warm, sweet bread sizzling on the stove was one of the only ways I’d get out of bed early. My dad was always the French toast maker, wielding that spatula and flipping those slices until there was a mouthwatering pile of warm, cinnamon-and-sugar-covered toast towering on the table. Not surprisingly, there were never many leftovers.
Now that I’m grown and have made my own fair share of French toast on the weekends, I’ve learned that while there’s nothing like a plate of syrupy sweet French toast for breakfast, the prep and cleanup afterward almost make it not worth it. Almost.
I knew I couldn’t give up on my beloved breakfast, so French toast casserole came to the rescue. It’s a much easier (and equally delicious) way to make the classic breakfast food, and with far less mess.
All you have to do is cut up your slices, cover them with the egg and cinnamon-sugar mixture and let them soak overnight. In the morning, top your slices with more cinnamon-sugary goodness, dots of butter and crunchy pecans and then bake in the oven. That’s it!
Top your plate with maple syrup and you’ve got yourself French toast without ever having to touch the stovetop.