Mama C's French Toast Casserole

French Toast Casserole

There is always a fantastic story behind most dishes and recipes I re-create or make for my family.  This one in particular, reminds me of a very sweet, caring mother of a dear friend I met about twelve years ago.  I grew up in church most of my life, and had just started attending my home church again.  There were some familiar faces and some new faces.  I, am quite shy, truth be told, so I naturally tend to stay to myself, until I become comfortable around others.  Of the new faces was this young lady named H, we instantly hit it off.  It was almost as if we had known each other our whole lives, or so that's how I remember it.  Now her mom, Mama C, was a mean cook!  Honestly do not think she            E. V. E. R cooked anything bad. No seriously, she was THAT good!  I would constantly beg her to fix my favorite dishes at all Church functions.  Y'all know church folk LOVE to eat, and I LOVED to eat her food. ;-)   

So what is the story behind this recipe you ask?  Well This is Mama C's recipe!  Now that I have moved away from my hometown, every single time I make this delicious dish, I am reminded of her humor, her laugh, and her "girl please!" phrase!  Love and miss you both!!

 This recipe is a classic, simple Sunday Morning recipe that just fills your belly with goodness. Warning, no calories were spared in the making of this scrumptious dish. 

What you will need:

(9x13 pan, mixing bowl and brown sugar not shown)

• 1 stick of butter (1/2 cup)
• 1 cup Brown Sugar
• 1 tsp cinnamon
• 1 tsp pure vanilla
• 12 slices of bread
• 5 eggs
• 1 1/2 cup of milk
• 9x13 pan
• large mixing bowl

Method to the Madness:

Melt butter in sauce pan, stir in brown sugar, cinnamon and vanilla.

Pour  half of mixture into the bottom of your 9 x 13 dish.

Place bread in a double layer on top of the brown sugar/butter mixture.  Next pour the remaining mixture on top of the second layer.

(Please ignore the fact that the brown sugar/butter mixture isn't in the bottom of the pan :-) )

Beat eggs and Milk in a large bowl

Then pour the Egg/milk mixture over the bread

Refrigerate overnight so the bread can absorb all the yummy goodness.
Bake uncovered at 350ºF for 30-45 minutes depending on your oven.

Serve with warm syrup and powdered sugar.


Note:  The recipe allows you to substitute or add too at your discretion.  I have used breakfast bread with raisins and cinnamon swirl or cranberries and walnuts and it was just as delicious as the simple version.  The possibilities are endless.

Hope you enjoy cooking as much as I do, and living life, homemade.

~Laura