French Toast
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French Toast Sprinkle Casserole

Here is a yummy breakfast treat that is sure to be a sensational pleasure for the kids and adults alike.  Make this breakfast casserole the night before and place it in a preheated oven the next morning and watch everyone get out of bed with their nose in the air.
Prep Time15 mins
Cook Time45 mins
Come to room temperature30 mins
Total Time1 hr
Course: Breakfast
Cuisine: French
Keyword: French Toast
Servings: 10 servings

Ingredients

INGREDIENTS

  • 10 cups bread cubes cut homemade Brioche into about 1-inch cubes
  • 1 8 ounce package maple pecan cream cheese
  • 3 -4 tablespoons Shot in the Dark French Toast Sprinkle
  • 4 Tablespoons Sugar
  • 6-8 drops Vanilla Extract Flavoring
  • 8 large eggs slightly beaten
  • 2 1/8 cup half-and-half cream
  • 1/2 cup maple syrup
  • powdered sugar

BRIOCHE INGREDIENTS

  • 3 large eggs
  • 1/2 cup butter or margarine softened
  • 1/3 cup milk 70º to 80ºF
  • 3 tablespoons water 70º to 80ºF
  • 3/4 teaspoon Fleur de Sel Vanilla salt
  • 3 cups bread flour
  • 2 tablespoons Vanilla sugar
  • 1 1/2 teaspoons bread machine yeast

Instructions

DIRECTIONS

  • Place the bread cubes in a buttered 13 x 9-inch baking dish.
  • In a bowl beat the softened cream cheese with Shot in the Dark French Toast Sprinkle, sugar, vanilla extract at medium speed with an electric mixer until smooth and well combined.
  • Add in eggs one at a time mixing well after each addition.
  • Add in half and half cream, maple syrup; beat until well combined.
  • Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lifting the cubes so that they coat evenly with the egg mixture.
  • Cover with plastic wrap and refrigerate for 8-24 hours.
  • Next morning set oven to 375°F.
  • Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
  • Bake uncovered for about 45-50 minutes or until set and a golden brown color.
  • 10. Pour more maple syrup over and sprinkle with French Toast Sprinkle.

BRIOCHE DIRECTIONS

  • Measure all ingredients into bread machine pan in the order suggested by manufacturer.
  • Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
  • Remove bread from pan; cool on wire rack.

Notes