Description
The easiest breakfast recipe for either busy school days or lazy weekends. Enjoy!
Ingredients
Scale
- 1 loaf of your favorite sandwich bread (we use a gluten-free bread from Trader Joe’s), torn into bite-sized pieces
- 4 eggs
- 2 cups of milk
- 1 teaspoon cinnamon
- 1 cup of good quality maple syrup
- powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9×12 baking dish with non-stick spray. Layer your entire loaf of torn bread (crust and all) over the bottom of your baking dish. Set aside.
- In a mixing bowl, whisk your eggs just a bit then whisk in your milk, cinnamon and syrup. Pour this mixture down over your bread.
- At this point, you can either cover and refrigerate your casserole until you’re ready to bake it (up to 24 hours) or immediately pop it in the oven.
- Allow the casserole to bake about 35 minutes or until it’s not wobbly in the middle. The top of your casserole should be nice and toasty.
- Remove from oven and sprinkle with powdered sugar. Cut into squares and serve.
Notes
Use gluten-free bread to keep this gf friendly!