Leftover Bread Crust

On Saturday, I made finger sandwiches for a “high tea” baby shower. I had all of this bread crust left over and it was too much to throw away. I thought of going to the park and feeding the ducks, stuffing for our turkey, french bread sticks and so on. My taste buds we all over the map!

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I came up with the idea of a French Toast Casserole.

I grabed a few casserole pans and sprayed them with Pam.

Then I chopped the bread up into bite size peices and put them into the greased pan. The fact that most of my bread was the ends of the bread did’t matter.

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Get a good size bowl and add 8 eggs. I used 2 bowls because I made the recipe one and a half times.

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Then added all other wet ingreditents and whipped with a wire whip.

I added sugar and vanilla next and mixed well. Then pour mixture over the bread peices.

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Next you need to make the topping and sprinkle on top. It is so easy!

  • FOR THE FRENCH TOAST:
  • lots of bread crust or 1 loaf of crusty bread
  • 8 whole Eggs
  • 1/2 cups 2% milk
  • 1 1/2 cups Whipping (heavy) Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • FOR THE TOPPING:
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 stick Cold Butter, Cut Into Pieces

INSTRUCTIONS

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt.  Add butter pieces and cut them into the dry mixture until mixture looks like fine pebbles.When you’re ready to bake the casserole, preheat oven to 350 F.  Sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture.

Top with butter and drizzle with maple syrup.

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I knew I could figure something out for those bread crust! This also makes a great Thanks giving breakfast!

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