WHY YOU’LL LOVE this Sourdough Bread French Toast Casserole

Easy To Make. This easy french toast casserole is brought together in 10 minutes. Plus, you can make it the night before and toss it in the oven in the morning for an easy breakfast recipe that’s a deliciously warm meal the whole family will enjoy.

Sourdough Flavor. This sourdough bread french toast casserole has that classic sourdough flavor. It takes a classic french toast casserole and gives it a nice spin with a sourdough taste. If you’re a sourdough bread lover, you will surely enjoy this recipe.

Crumble Topping. The delicious crumble topping gives a nice crunchy texture to each french toast bite. It’s loaded with pecans, brown sugar, and a rich buttery flavor. Every bite will have you coming back for more.

INGREDIENTS

All-Purpose Flour- The base of the delicious crumble.

Sourdough Bread- The star of the show.

Spice Blend- cinnamon and nutmeg bring flavor to this casserole.

Softened Butter– The yummy texture and flavor in the crumble.

Brown Sugar- The sweetness of this french toast casserole.

Eggs- The rich yoke is the binder that helps keep the casserole together.

Vanilla Extract – This enhances the taste and aroma of the dish.

Whole Milk/ Heavy Cream- The key to this soft and custardy inside.

Chopped Nuts- The crunch in the sweet and buttery crumble topping.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.
2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.
3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.
4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.
6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Bread French Toast Casserole

• Topping Is Optional. If you prefer a less sweet French Toast Casserole, you can leave the crumble topping off the bread. It will still be delicious.

TIPS/STORAGE for Sourdough Bread French Toast Casserole

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

Looking for more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls or Easy Sourdough Discard Banana Bread. Both are seriously so good!

Sourdough Bread French Toast Casserole

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• Author: Michelle Powell
• Total Time: 1 hour
• Yield: 10

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Description

The best overnight Sourdough Bread French Toast Casserole recipe is easy to prepare in 10 minutes! The casserole is made with chunks of bread in a baking dish, soaked in a mixture of eggs, milk, and spices then topped with a sweet, buttery streusel and baked until golden and crispy on top while remaining soft and custardy inside. It is perfect for feeding a crowd or a busy morning holiday like Christmas or when you want breakfast fast and easy.

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Ingredients

• 1 loaf of sourdough bread
• 8 large eggs
• 1 1/2 cups whole milk plus 1 1/2 cups heavy cream
• 3/4 cup packed light brown sugar, divided
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 3/4 tsp pink salt, divided
• 1/2 tsp ground nutmeg, divided
• 4 tbsp unsalted butter, softened
• 1/2 cup chopped nuts, pecans or walnuts
• 1/4 cup all-purpose flour
• Warm maple syrup or powdered sugar, for serving
• Fresh berries, optional topping

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Instructions

1. Coat a 9×13-inch baking dish with cooking spray and set it aside.

2. Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.

3. In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.

4. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.

5. In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.

6. Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

7. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.

8. Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.

9. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

Notes

• The casserole can be made and refrigerated up to 24 hours in advance.
• The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 50 minutes

The post Sourdough Bread French Toast Casserole appeared first on .

I love a good hearty casserole and this healthy chicken and hash brown casserole is just that for me and my family. It has two types of meat protein-chicken and bacon. Yes, I said bacon! Do I have you now? I could quite possibly put bacon on just about anything. But it gets better…..

The golden hashbrowns are crispy yet tender to enjoy. I’m using several spices that are infused into the casserole to be so flavorful along with melted Monterey Jack cheese then topped with crunchy diced green onions and MORE bacon. This dish is a personal family favorite, and we often take it to gatherings. It is also a great breakfast option for the weekdays as it’s super easy to prep on Sundays. My kiddos love eating it with a side of berries.

Lastly, I must say this casserole is loaded with protein from the meats to the cheese which helps keep you fuller longer. It is a very satisfying dish.

Ok, now that I’ve got you hooked, let’s get to making it.

INGREDIENTS

These are the ingredients we will need to make this delicious casserole.

Bacon- You can use whatever bacon you choose just make sure to cook it until crispy. We don’t want to use soggy bacon.

Chicken Breast- Breast meat is great for this recipe, but you can also use 2.5 cups of shredded rotisserie chicken if that’s more convenient. Hey, I’m a mom, I get it.

Almond Milk- This will create a little bit of creaminess to the casserole.

Coconut Oil- A healthy fat that incorporates so well into this casserole. If you don’t have coconut oil on hand, you can use melted butter or ghee.

Hash Browns- These can be frozen found in the freezer section of the grocery store or you can also use already pre-diced breakfast potatoes.

Monterey Jack cheese- This will be used in the mixture for the dish as well as to top off the casserole to create cheesy goodness in every bite.

Seasonings and Spices- For this recipe, we are using onion and garlic powders, dill, basil, and cayenne pepper. All these can be dried but you are welcome to use fresh if you have that on hand. These truly make this casserole pop with flavor.

Salt + Pepper- This is used to season the chicken if you are using the chicken breast.

Green onions- Diced onions are used as a garnish to the casserole that adds an amazing crunch.

Scroll down for the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F. Grease or lightly spray a 9 x 13-inch baking pan and set it aside.
2. In a large skillet, cook the bacon until crispy. Once done, place the bacon on sheets of paper to soak up grease and chop it into bite-size pieces. Set it aside.
3. Season the halved chicken breasts with salt and pepper and add chicken to the skillet you cooked the bacon in. Cook chicken for 8 minutes on each side until fully cooked or it reaches an internal temperature of 165F.
4. Place cooked chicken on a cutting board to shred by hand or use a mixer to shred.
5. Using a large mixing bowl, combine ONLY half of the cheese, melted coconut oil, almond milk, seasonings, shredded chicken, and 2/3 of the bacon (the remainder will be used for garnish). Add the thawed hash browns to the mixing bowl and combine all ingredients well. Evenly spread the mixture to the greased baking dish.
6. Bake for 30-35 minutes. Remove the casserole from the oven, top with the remaining ½ cup of cheese, and bake for 20-25 minutes, until the cheese is brown and bubbling. Pull the casserole from the oven and let it cool for 5 minutes. Garnish with diced green onions and leftover crispy bacon and enjoy!

WHY YOU’LL LOVE THIS HEALTHY CHICKEN AND HASH BROWN CASSEROLE

• Great for a crowd. This healthy chicken and hash brown casserole is perfect for a weekend brunch gathering, a baby shower, or a church potluck. It is gluten-free, high in protein, and burst with lots of flavor. It will be a crowd-pleaser!
• Comfort food. Meat and potatoes are quite possibly the ultimate comfort food. Now, it is in breakfast form! This casserole is loaded with so many healthy ingredients that are nutritious, delicious, and comforting. No guilt here in enjoying a second piece.
• Great meal prep. If you are looking to enjoy a healthy, flavorful, egg less breakfast during the week, this casserole is just that. It will keep you filled and satisfied. It can easily be made over the weekend and enjoyed throughout the week.

VARIATIONS and SUBSTITUTIONS

• Use different meat. You can easily use diced ham, ground breakfast sausage, ground turkey or chorizo either in substituting the chicken or bacon.
• Use different cheese. Shredded cheddar cheese, mozzarella, Pepper Jack or a Mexican blend can be used instead of Monterey Jack. If you need it to be dairy free, you can also swap out for your favorite vegan cheese.
• Use breakfast potatoes. These can be great to use if you don’t have thawed hash browns on hand.
• Add veggies. Diced bell peppers, onions, mushrooms, or tomatoes can be used if you are wanting to get more veggies in your diet.
• Add a topping. For a spicier casserole, add a few jalapeno slices or top with hot sauce. You could also add a doll up of sour cream, or a spoon of guacamole to top it off.

TIPS

Grease a 9×13 baking dish with a cooking spray of choice or coconut oil so casserole does not stick to the pan.

If you’re using a different type of casserole dish that is not 9×13, then times may vary so keep an eye out on the casserole.

Use 2.5 cups of a rotisserie chicken in place of chicken breast.

If you don’t have hashbrowns, pre-diced breakfast potatoes work just as well.

Thaw hash browns ahead of time. This should only take about 15-20 minutes on the countertop. If you need more time, place in microwave on 20 second intervals until thawed.

To make it a bit spicier, add 2-3 diced jalapenos to the mixture.

To make it less spicy, omit the cayenne pepper seasoning.

STORAGE

You can store your leftover casserole in an airtight container in the refrigerator for up to 4 days.

If you are looking to freeze the casserole, wrap in plastic wrap then place in a freezer safe bag or freezer safe airtight container for up to 2 months.

FAQ’S

Do I need to thaw the hash browns before adding to the casserole?

Allow them to thaw on the counter for 15-20 minutes before using in casserole.

Can I make this recipe ahead of time?

Absolutely, you can easily prep all the ingredients as directed, cover with foil, and set in the refrigerator overnight. The next morning follow the instructions for baking.

Can this recipe be made dairy free?

The only ingredient you would need to swap out would be the cheese. You can use your favorite vegan cheese in place on the Monterey Jack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my quick banana oatmeal blueberry muffins. They will also melt in your mouth!

Cheesy Chicken and Hash Brown Casserole

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• Author: Michelle Powell
• Total Time: 1 hour 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

This healthy chicken and hash brown casserole is the perfect meal for weekend brunch with friends and family or an easy meal prep option for weekly breakfasts. Loaded with ample protein, golden hash browns, fragrant spices, and topped with cheese to be a meal you are sure to come back for seconds.

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Ingredients

• 10 slices bacon
• 2 large chicken breasts, each cut in half
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp dried basil
• 1/2 tsp dried dill
• 1/2 cup almond milk
• 3 Tbsp coconut oil, melted
• 2.75 cup thawed hash browns
• 1 cup shredded Monterey jack cheese1/4 cup diced green onions, for garnish

 

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Instructions

1. Preheat the oven to 350F. Grease or lightly spray a 9×13-inch baking pan and set it aside.
2. In a large skillet, cook the bacon until crispy. Once done, place the bacon on sheets of paper to soak up grease and chop it into bite-sized pieces. Set it aside.
3. Season the halved chicken breasts with salt and pepper and add chicken to the skillet you cooked the bacon. Cook chicken for 8 minutes on each side until fully cooked or reaches an internal temp of 165.
4. Place cooked chicken on a cutting board to shred by hand or use a mixer to shred.
5. Using a large mixing bowl, combine ONLY half of the cheese, melted coconut oil, almond milk, seasonings, shredded chicken, and ⅔ of the bacon (the remainder will be used for garnish). Add the thawed hash browns to the mixing bowl and combine all ingredients well. Evenly spread the mixture to the greased baking dish.
6. Bake for 30-35 minutes. Remove the casserole from the oven, top with the remaining 1/2 cup of cheese, and bake for 20 -25 minutes, until the cheese is brown and bubbling. Pull the casserole from the oven and let it cool for 5 minutes. Garnish with diced green onions and leftover crispy bacon, and enjoy!

Notes

• Use 2.5 cups of Rotisserie chicken in place of chicken breasts.
• Pre-diced breakfast potatoes will also work in place of hash browns.
• Adding 2-3 diced Jalapeños to the mixture will add a delicious spicy kick.
• Different types of casserole dishes will alter the time, so keep an eye on the casserole.
• Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast
• Cuisine: American

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