I love French toast. It’s one of the few breakfast dishes I could eat over and over again. But I rarely make it. I hate standing over a pan dipping and flipping one slice after the other. Now, French toast casserole is a totally different story. It comes together in 5 minutes, it pretty much makes itself, and you can serve everyone at once. What’s not to love?
One of my favorite summer treats (and I have the feeling I’m not the only one) is s’mores. In this recipe, I’m combining this classic campfire treat with an irresistible piping hot breakfast casserole.
Just like with other French toast recipes, a stale bread works best. I simply make Pillsbury refrigerated crusty French loaf the day before or early in the morning. Just before going to bed grab the remaining ingredients: chocolate, milk, eggs, chocolate chips. You’ll also need Golden Grahams cereal and marshmallows.
Cut or tear the baked French bread into 1/2-inch cubes. In a large enough casserole, combine the bread cubes with the chocolate chips. Set aside. In a mixing bowl add the chocolate milk and the eggs. Whisk to combine. Pour over the bread mixture.
Cover the casserole with plastic wrap and refrigerate for at least 2 hours, better if left overnight.
There’s nothing easier on a busy morning than grabbing the casserole out of the fridge, placing it in the oven, and, an hour later, enjoying a delicious breakfast that required little to no effort. When you’re ready to bake, preheat the oven and sprinkle the cereals on top of the casserole.
Bake the casserole for 50 minutes. With a pair of kitchen scissors, half the marshmallows
Without turning the oven off, remove the casserole and top it with the marshmallows. Return to the oven and bake for few more minutes until the marshmallows and puffed and toasty.