I love fall! Who doesn't?
The weather is getting cooler (although 39F at 10am is cold!), the leaves are changing, the kids are back in school.... Ahh, Fall! Fall also means the end of barbaque season, the days are getting shorter, and crazy hectic schedules... Ugh, Fall!
With these changing schedules, I always seem to be short on time around dinner. There is rarely enough time to get dinner prepared and in the stove before Reid has a meltdown which means usually dinner is not ready until well after Neil gets home from work. So quick and easy recipes become my go to dishes.
And this French Toast Casserole is no different. Quick. Easy. Tasty. Perfect!
- 1/4 C County Crock Spread, melted + a little extra to coat the dish with
- 3/4 C Brown Sugar, packed
- 1 Loaf French Bread, cut into 1" thick pieces
- 8 Eggs
- 1 C Milk
- 2 Tbsp Vanilla
- 1 Tsp Cinnamon
1. Coat a 9x13 pan with Country Crock Spread. Be sure to get the corners and edges too.
2. Combine the brown sugar and 1/4 C Country Crock Spread.
3. Use the brown sugar mixture to coat the bottom of the dish. Press to form a firm bottom later.
4. Arrange the french bread slices, alternating and overlapping.
5. In a bowl, combine the milk, eggs, vanilla and cinnamon.
6. Pour the milk mixture over the bread.
7. Cover with plastic wrap and refridgerate for for at least 3 hours. This can be refridgerated overnight as well.
8. When ready to bake, preheat the over to 350F. Remove, the casserole from the fridge and let warm on the counter.
9. Bake for 35 minutes.
Casserole's are definitely on my fall menu plan... Especially ones that can be prepared ahead of time! Great "trick" to save time during those busy evenings.
If you are looking for more yummy casserole recipes, be sure to check out these Casserole Boards on Pinterest.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.