Cooking for two or 42?
Having worked in a variety of food service areas for the greater part of my sixty years, I find it is easier to whip up a meal for 20 or 30 people than for just my husband and I. Crazy, I know.
I really enjoy cooking for large groups and beakfast is my favorite meal to serve. So recently, when I saw a chance to make the morning meal for a large group of people at church, I jumped to the chance.
Casseroles for breakfast are the secret to serving a large group for breakfast. Quiche is one of my favorites, yet I’ve heard people tell me many times, “I don’t like quiche.” My reply to them is always the same, “No problem, it’s really a scrambled egg casserole with a fancy name.” But this blog isn’t about my quiche recipes…I’ll save that for later, this is my:
French Toast Casseroles 1, 2, and 3.
Ingredients needed to fill three 9 x 13 pans, include
- 36 eggs
- 1 quart whole milk
- 2 cups 1/2 and 1/2
- 1/2 cup sugar
- 2 Tbs. vanilla
Prepare the egg mixture by whipping the eggs by hand, add remaining ingredients and set aside.
- 1/2 loaf bread
- 2 dozen Hawaiian dinner rolls
- 3 loafs French bread
Cut all bread into small 1″ cubes. Place one layer into each pan that has been sprayed with pan spray.
I used the bread I had on hand. Feel free to substitute any you have. Also, each pan I created had a different flavor or you can make each pan the same, it’s the fun of working in the kitchen and creativity I love. Here’s my recipes:
Banana Foster French Toast
In frying pan on stovetop, melt 2 Tbs. butter, add 1/2 cup brown sugar and 1/2 cup dark corn syrup. When melted, add 4 sliced bananas, heat through. Pour this mixture over top of one layer of bread.
Blueberry Cheesecake Stuffed French Toast
Cut one 8-oz. cream cheese into small cubes. Place randomly over layer of bread. Cover bread and cream cheese with thin layer of blueberry pie filling or blueberry jam.
Honey Cinnamon French Toast
Melt 2 Tbs. butter on stove. Add 1/2 cup brown sugar and 1/2 cup honey (or dark corn syrup or maple syrup) and melt together. Add 2 Tbs. ground cinnamon. Pour over layer of bread. Sprinkle with a layer of streusel (1/4 brown sugar, 1/2 cup flour and 2 Tbs. butter mixed by fork into pea size pieces. Or use crumbled old cake like I did.)
Now here is how I finished all three pans. Line up the three pans side by side. Cover each pan with another layer of bread. Try to not add too many layers, one layer on the bottom, one layer of filling and one layer of top bread. Then, pour egg mixture evenly over the pans. Cover with plastic wrap and place in refrigerator overnight.
About 1 1/2 hours before serving, remove from refrigerator. Remove plastic wrap. Sprinkle a mixture of white sugar and cinnamon over top of each casserole. Heat oven to 350 degrees. Bake for about one hour. To test, a knife will be clean when inserted in middle.
While casseroles are baking, heat a 16-20 0z. bottle of maple syrup on stove. When casseroles are removed from oven, pour warm syrup over tops. Serve any remaining syrup alongside the casseroles. For over-the-top fancy –add whip cream to the top of each serving.