I love breakfast/brunch foods. I really love hosting breakfast/brunch with family and friends. A dream of mine is to have a huge open kitchen to host buffet brunches every weekend with friends and family and have an open-door policy where anyone and everyone knows they are welcome for brunch!

While I may not have my huge kitchen (yet), I still love to host brunch. Fresh scones, muffins, and coffee spread a delightful aroma welcoming my guests into our home.

One of my favorite brunch recipes is French toast casserole. Not only is this recipe super simple, but it also feeds a crowd. Adults and kids love this casserole, maple syrup or not, fruit or a handful of chocolate chips, and a second helping or two ensure there will not be leftovers!

I have made variations of this recipe to be nut-free, gluten-free, dairy-free and all have been pleasing to the palate. I noted all variations I have tried in the recipe below and feel free to play around with the combination that works best for you!

What’s your favorite brunch food? Leave a comment :)

French Toast Casserole

Makes one large 9x13 casserole

Ingredients:

• 1 loaf bread (I have used gluten free bread, challah bread, brioche, French bread)

• 8 large eggs

• 2 1/4 cup milk (use dairy or non-dairy milk)

• 1/2 teaspoon ground cinnamon

• 3/4 cup sugar (I use coconut sugar, but you can use brown sugar or cane sugar)

• 1 tablespoon vanilla extract

• Optional: frozen fruit, chocolate chips, nuts

Crumb Topping:

• 3/4 cup flour (I typically use almond flour, but use gluten free or regular all-purpose flour)

• 1/3 cup sugar (I use coconut sugar, but you can use brown sugar or cane sugar)

• 1 1/2 teaspoons ground cinnamon

• 1/4 coconut oil or butter at room temperature

Directions:

1. Grease a 9x13 pan with butter or coconut oil.

2. Cube the bread into 1-inch size pieces and place inside the baking pan. If you are adding in any optional items like frozen fruit, chocolate chips, or nuts - sprinkle those over the bread pieces.

3. In a medium bowl or measuring cup, whisk together eggs, milk, cinnamon, sugar, and vanilla extract.

4. Pour over the bread. Cover the bread with plastic wrap and place in the refrigerator for 3 hours or overnight. I think overnight works best to let the flavors set into the bread.

5. Preheat the oven to 350 degrees Fahrenheit. Remove pan from refrigerator.

6. Prepare crumb topping: In a medium bowl, mix flour, sugar, cinnamon, butter/coconut oil until it becomes a sticky, crumbly texture. Add more butter/coconut oil if the texture is too dry. Sprinkle the topping over the bread.

7. Bake 45-60 minutes or until golden brown on top. I like the top of my casserole a little crispy and so I bake closer to 60 minutes, but for a softer texture bake for 45 minutes. Serve immediately. If you do end up with leftovers, store in the refrigerator for 2-3 days or freeze and microwave when you want a piece.

Notes:

• You can make the crumb topping the day before and store it in the refrigerator. When you’re ready to use it, take it out of the refrigerator to soften for about an hour. Sprinkle on top of the bread.

• Day-old or stale bread works great in this recipe.

• You can easily half this recipe and bake in an 8x8 pan - but you will appreciate the leftovers if you make the full recipe :)