bourbon caramel french toast casserole

Yes. Bourbon. Caramel. and french toast, all in one. You're welcome.

 Down South we're known for our casseroles. Especially around the holidays. This is one of my favorites, it's quite simple to prepare and oh. so. delicious. and I think I have made roughly 25 different versions.  I originally had this the first time 4 years ago when a group of my favorite ladies and I were making breakfast for the Ronald McDonald House. It called for regular milk, eggs, cinnamon and french bread.  

Then I made it better. Being humble is my specialty.

this will yield one large casserole or two small(roughly 9x 13 or two 9 x 9, I also sometime use loaf pans)


1 cup caramel coffee creamer
2 tbsp bourbon(I used Makers Mark)
3 eggs
2 tbsp cinnamon sugar
4 tbsp butter
1 large french bread loaf(or 2 small)

whip cream topping

1 cup cold whipping cream
2 tbsp caramel ice cream topping(or syrup)
1 tbsp bourbon
(whip all ingredients together until stiff peaks form)

 rip medium sized pieces of the bread (you could also cut the bread into "uniform" cubes. but why?) lay the pieces in the pan. Whisk the creamer, bourbon and eggs till smooth, add a smidgen of the cinnamon sugar and pour over the bread pieces, making sure to coat as many pieces as possible. I usually use my hands to press the pieces down and completely coat them. Cover in foil and place in the fridge overnight or at least 8 hours.
 Preheat oven to 350' and bake, covered in foil for 20 minutes and then uncovered for 15-20 more minutes. Top w.butter and sprinkle on cinnamon sugar, & if you have it, top w/some of the caramel ice cream topping. This takes roughly 20 min to prepare, it's super simple...I promise.

We have this Christmas and Thanksgiving for breakfast...the rest of the time, I make these as dessert. I top it with the homemade whip cream and that's all she wrote. I made this version for Wiki's bday and a friend of ours, Busa, ate a bite, took a deep breath and said "That may be the best thing I've ever eaten"

I'm not positive, but I think that means he liked it;)

*notes. If you don't want to use coffee creamer, milk is fine, that's what the original calls for anyways, just don't use skim milk. 2% is probably the lightest you could go and still get the same texture. Just find a way to add caramel to the milk, ie, pudding pack or the ice cream topping. & for the whipped topping, you can also just use cool whip and add the caramel and bourbon. Tasty in it's own right.

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