Sourdough French Toast Casserole Recipe
With a bright marmalade twist, this Sourdough French Toast Casserole is the perfect make-ahead breakfast. Prep it before bed, and bake it fresh in just 45 minutes the next morning!
Servings: 8
Calories: 478kcal
Ingredients
- 1/4 cup unsalted butter softened
- 1 one-pound loaf sourdough bread, cut into 1/2" slices
- 12 ounces orange marmalade
- 6 eggs
- 3 cups 1% milk
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup roughly chopped walnuts
Instructions
- Spread butter on one side of each piece of bread. Place half of the bread slices, buttered side down, into a 9x13 casserole dish, forming a single layer. Spread the marmalade over the arranged bread pieces. Top with the remaining pieces of bread, buttered side up.
- Whisk the eggs in a large bowl. Stir in the milk, sugar, vanilla, and nutmeg. Pour the mixture over the bread, cover, and refrigerate overnight.
- In the morning, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Sprinkle the walnuts over the casserole and bake, uncovered, for 45 minutes until golden brown.
Notes
Adapted from Cooking Light Annual Recipes 2008
To store, cover your Overnight French Toast Casserole leftovers tightly with plastic wrap or transfer them to an airtight container and store them in the fridge for up to 3 days. To freeze, wrap it well in aluminum foil and store for up to 2 months.
Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through, or microwave individual portions for a faster option.
Nutrition
Serving: 1serving | Calories: 478kcal | Carbohydrates: 72g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 447mg | Potassium: 304mg | Fiber: 2g | Sugar: 41g | Vitamin A: 557IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg
