Sugar Cookie French Toast Casserole


butter, to grease pan
1 loaf french bread (approximately 14 ounces)
5 large eggs
1 cup plus 1-2 tablespoons International Delight Frosted Sugar Cookie Creamer, divided
3/4 cup powdered sugar
1/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
pinch salt
optional: sprinkles

Preheat oven to 350°F.

Generously butter a 6"x10" baking dish. Set baking dish aside. Cut bread into cubes. Add cubes to the prepared baking dish. Set dish aside. 

In a large bowl whisk eggs and 1 cup creamer until blended. Pour mixture over the bread cubes. Use a spoon to toss the cubes into the mixture remaining on the bottom of the dish until all cubes are well coated.

Bake 25-30 minutes or until puffed and golden brown.

Meanwhile combine powdered sugar, extracts, 1 tablespoon creamer and salt in a small bowl and stir until well combined to make the icing. Add remaining 1 tablespoons creamer as necessary to create a thick frosting that will drizzle.

Remove casserole from oven. Drizzle icing over casserole and scatter sprinkles over the top.

Serve and enjoy.

DONNA'S NOTES:  You can bake this immediately, or refrigerate it up to overnight. If you are not baking immediately, cover with aluminum foil and refrigerate 3 hours (up to overnight). Bake 30-40 minutes until puffed and golden brown.
Recipe developed by Donna Elick - The Slow Roasted Italian
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