Cut the loaf of bread into cubes and set aside. Put the eggs, milk and vanilla in a medium bowl and stir with a fork or whisk until evenly combined.
Dump the bread cubes into a one-gallon freezer bag. Pour the egg mixture in the bag on top of the bread cubes. Seal, label and freeze.
Thaw the bag at least overnight in the refrigerator. Dump the contents of the bag into a greased 9” x 13” pan. Bake uncovered at 350 degrees for 55-65 minutes. Use the “jiggle test” to test for doneness… lightly shake the pan, and if the center of the casserole jiggles, it needs to cook more. Cook until the center doesn’t jiggle. When it’s done, sprinkle each serving with Confectioners’ sugar if desired. Serve with pancake syrup.
This recipe came from the Friendly Freezer Yahoo group. My entire family really enjoyed it! These would be so easy to make in bulk, as they go together so quickly. If you want to make this dish fresh, make it the night before and keep it in the refrigerator over-night for the best flavor. You can use any variety of Cinnamon Swirl bread. Or, use regular bread and add some cinnamon to the dish. You could also make and bake this recipe, and put single-size servings in freezer bags to be re-heated in the microwave as needed. French Toast without all the work… it’s a great breakfast treat!
Nutritional Info: Pepperidge Farm French Toast Casserole
Per Serving: 370 Calories; 13g Fat (32.8% calories from fat); 18g Protein; 44g Carbohydrate; 5g Dietary Fiber; 196mg Cholesterol; 423mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 2-1/2 Fat.