After hours and hours spent watching the Olympics over the last two weeks, I’ve occasionally had the thought that I should re-visit my gymnastics career. Or perhaps I should start swimming laps again. Then, of course, I could also work on my diving abilities. There was that one summer when I was ten that I excelled at diving. Surely I still have some of that ability.
What’s that knocking on my door?
Oh yes, reality. That’s it.
Clearly the Olympic dreams I had in my youth will not be realized, so I’ll just opt to continue watching from my couch with my mini french toast casserole. Olympic athletes probably aren’t allowed to eat french toast casserole, so at least I have that.
And I also have my faithful companion, Lizzie, who enjoys watching all things Olympics with me. Here we are enjoying Aly’s floor routine.
Ignore Lizzie’s zombie eye. Wes captured this gem with his i-phone. Lizzie is a huge Team USA Gymnastics fan.
Now back to that overnight french toast casserole. This recipe was inspired from a recipe on one of my favorite blogs, Brown Eyed Baker.
It is the definition of indulgent. I’m pretty sure there is no way I can put a healthy spin on this, although I wish I could. One day I will try to healthify this, but today wasn’t that day.
Featuring cream, french bread, and a crumble topping, you really cannot go wrong with a mini french toast casserole.
Oh and I should mention that it soaked overnight, giving the bread the opportunity to soak up all the cinnamony-creamy goodness. Every. Last. Drop.
Wes also whipped up a special strawberry mint relish to put on top. Icing on the cake my friends.
Yes, get this on your radar. Save it for a special breakfast, an after church brunch, or if you are just really hungry one morning.
Although I don’t necessarily recommend it before going into work; it may result in an afternoon nap.
- ¾ loaf french bread, cut into chunks
- 2½ cups cream (you can sub in half & half or milk)
- 1½ cup milk
- 6 eggs
- 2 tsp cinnamon
- 3 tbsp sugar
- Dash of salt
- 2 tsp vanilla
- ½ cup butter
- ¾ cup brown sugar
- ¾ cup oatmeal
- ¾ cup walnuts, chopped
- 1 tsp cinnamon
- 10 strawberries, husked
- 8 fresh mint leaves
- 1 tsp sugar
- Spray four mini casseroles with cooking spray.
- Stuff chunks of french bread into the casseroles.
- In a separate bowl, whisk together cream, milk, eggs, cinnamon, sugar, salt, and vanilla. Distribute mixture evenly over the four casseroles. Cover with foil and refrigerate overnight.
- You can prepare the streudel the night before if you would like.
- In a food processor, combine cold butter, brown sugar, oats, cinnamon, and walnuts. Pulse until combined and crumbly. Refrigerate until ready to bake the casserole.
- On the morning of, preheat oven to 350 degrees.
- Spread the streudel evenly over top the casseroles. Bake uncovered for 30 minutes.
- Place foil beneath the casseroles in the oven to catch any streudel that bubbles over.
- While the casseroles bake, prepare the strawberry relish.
- In a small food processor add strawberries, mint, and sugar. Pulse until chunky and combined. Serve over top warm casseroles