Who doesn’t love a French toast casserole?
I know I don’t need to tell you why. I mean, do people seriously still make French toast the old-school way, slice by slice in a skillet? That’s not so bad if you’re cooking for one or two people, but when you’re feeding a crowd – it just ain’t gonna cut it.
Enter the French toast casserole. Better yet, enter the overnight French toast casserole.
Oh, yes. It’s a party – literally. It feeds a party, it’s a party of flavor in your mouth … the whole bit. Overnight means you don’t have to do any work the day you plan to serve it. Of course, I offer up a super-quick blueberry sauce for you to whip up while it bakes in the oven, but it’s so easy, it practically makes itself.
This is not your ordinary French toast casserole. It starts with a loaf of Challah or Brioche – the way any decent French toast does. Then, there are blueberries … lots of ‘em, between the bake and the sauce. Next, is the orange: The zest of an orange in the casserole, and then reinforced by way of Grand Marnier in the sauce. A ton of almond flavor makes an appearance, in the form of almond extract (obsessed) and then a layer of sliced almonds covered in brown sugar for a crunchy topping.
