This morning my family will wake up to this breakfast, which is also easily served on Thanksgiving morning. I make everything the night before, put it all in the fridge, and then put it in the oven with minimal extra prep in the morning.
Both of these recipes work together. They are both custards. One is savory and one is sweet. They bake at the same temperature for about the same time.
Sausage and Egg Bake
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8 servings | Difficulty: Easy
1 pound sausage
1/2 onion finely chopped (optional)
6 slices white bread without crust
softened salted butter
1/2 cup shredded cheddar cheese
2 cups half and half
1 tsp salt
1 tsp dry mustard
Grease 9×13 casserole dish.
Butter tops of slices of bread. Place butter side up in the casserole dish.
Brown sausage (and onion if using). Drain.
Sprinkles sausage over the bread. Sprinkle the cheese over the sausage.
Whisk eggs, half and half, salt, and mustard together.
Pour egg mixture over everything. Cover and refrigerate overnight.
Bake at 350 degrees for 40 to 50 minutes until brown.
French Toast Casserole
Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 12 Servings | Difficulty: Easy
1 (1 pound) loaf French bread; cut diagonally in 1 inch slices
2 c half-and-half cream
1 1/2 c 2% or whole milk
2 ts vanilla extract
1/4 ts ground cinnamon
3/4 c butter
1 1/2 c brown sugar
3 tb light corn syrup
1. Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. In a small saucepan, combine butter, brown sugar and corn syrup. Cover with a lid. DO NOT COOK.
3. The next morning, preheat oven to 350 degrees F (175 degrees C). Heat the butter, brown sugar and corn syrup until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes or until brown.