This is a template for an easy brunch or breakfast which you can put together the night before, then just slide into the oven the next morning.
Ingredients:
1 lb cubed bread; stale is ok
4 eggs
1.5 cups milk
Sweet:
1 T maple syrup
1 t vanilla
1/4 t salt
1 cup very thinly sliced apple or 1/2 cup raisins
2 T butter
2 T maple or raw sugar
1 t cinnamon
1/4 cup chopped pecans
Savory:
1 shallot, finely chopped
1 clove garlic, minced
5 oz spinach, roughly chopped
salt & black pepper, to taste
1 cup grated feta
1 cup grated cheddar
half bunch chopped chives
2T everything but the bagel blend
Butter a 9x7 or 8x8 baking dish.
Place your cubed bread into the pan.
Whisk eggs and milk together; here is where the sweet and savory paths diverge.
For baked french toast or a sweet breakfast casserole:
Add maple syrup, vanilla, and salt to the eggs and whisk.
Add thinly sliced apples or raisins.
Pour the mixture over the bread, and mix with your hands to make sure all the bread is saturated.
Cover and place in fridge overnight.
In the morning, preheat your oven to 375.
Mix the butter, sugar, and cinnamon together until it forms little pebbles, then add the chopped pecans and sprinkle over the top of casserole, cover, and bake for 30 minutes.
Remove the cover and bake for another 15-20 minutes (until all of the egg has set).
Let stand for 5-10 minutes before serving with maple syrup, whipped cream, berry compote... or just enjoy as is.
For the savory version:
Saute shallot and minced garlic, season with salt and fresh black pepper.
When the shallot has softened, add spinach, and cook until wilted.
Remove form heat and add chives.
Add the spinach and and half the cheeses into your egg and milk mixture, whisk, then pour over your cubed bread.
Mix with your hands to make sure all the bread is saturated.
Cover and refrigerate overnight.
In the morning, preheat your oven to 375.
Sprinkle the remaining cup of grated cheese over your casserole, along with some freshly ground black pepper and the everything sprinkles, cover, and bake for 30 minutes.
Remove the cover and bake for a further 15-20 minutes (until all of the egg has set).
Let sit for 5-10 minutes before serving.
This recipe can be doubled; use a 9"13" pan if you need to feed a crowd. Try chard, grated potato or sweet potato instead of spinach; add bacon or sausage if you like... go wild!
