Overnight Gingerbread French Toast Casserole

SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 9 Hours

1 loaf french bread (approximately 14 ounces)
5 large eggs
1 cup International Delight Gingerbread Latte Creamer
1 cup packed brown sugar
1 cup flour
1/2 cup unsalted butter, room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Prepare 9"x13" baking dish by generously buttering the entire dish.  Set baking dish aside.  Slice French bread approximately 1-inch thick. Arrange slices in your prepared baking dish in 2 rows, overlapping the slices. Set dish aside. 

In a large bowl whisk eggs and creamer until blended.

Pour mixture over the bread slices, making sure they are covered evenly with the liquid. Spoon some of the mixture in between the slices if necessary. I like to make sure all my slices are good and coated.  Even dunking them in the mixture sometimes.

Cover with aluminum foil and refrigerate over night.

In the morning preheat oven to 350°F.

Combine the remaining ingredients in a medium bowl.  Mix with a fork until mixture is thoroughly combined.

Sprinkle streusel topping onto french toast making an even coating over the top.

Bake 40 minutes or until puffed and golden brown.

Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian
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