A warm breakfast on Christmas morning is easy with these two overnight casseroles. Prep them the night before and pop them in the oven when you wake up. One is sweet and one is savory -- sure to please kids and guests alike.
Crème Brûlée French Toast Casserole
1 stick salted butter
1 cup packed dark brown sugar
1 tablespoon corn syrup
1 (16-inch) pre-sliced French bread
5 large eggs
1 ½ cups half-and-half
1 teaspoon vanilla
1 tablespoon amaretto (or substitute more vanilla)
Maple syrup and pecans, optional
In a small saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a greased 9x13 baking dish.
Arrange bread slices in one layer over the sauce, squeezing if necessary to fit in the dish.
In a bowl, whisk together eggs, half-and-half, vanilla and amaretto. Pour mixture over bread. Cover and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees. Bake, uncovered, on middle rack until edges of bread are lightly golden, about 35-40 minutes. Serve with syrup and pecans.
Overnight Egg Casserole
8 slices of bread, cubed
1 pound ground sausage, browned and drained (or substitute cooked, cubed ham or cooked, crumbled bacon)
2 cups grated cheddar cheese
4 eggs, beaten
¾ teaspoon dry mustard
3 cups milk
1 can (10.5 oz) cream of mushroom soup
Place cubed bread in greased 9x13 baking dish. Layer sausage over bread, then sprinkle with cheese.
In a bowl, combine beaten eggs, dry mustard, and 2 ½ cups of milk. Pour over ingredients in the dish.
Cover and refrigerate overnight.
When ready to bake, combine soup and the remaining ½ cup of milk and pour over all ingredients. Bake at 300 degrees for 1 ½ hours.