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Overnight S’mores French Toast Casserole

  • Prep 15 min
  • Total 3 hr 10 min
  • Servings 12

Win weeknight wows at home with a campfire favorite turned into a sweet (and easy) breakfast. MORE + LESS -

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf, baked as directed on can (recipe works better if bread is 1 day old)
1/2
cup chocolate chips
2
cups chocolate milk
4
eggs
1/4
cup Golden Grahams™ cereal
8
to 10 regular marshmallows

Steps

Hide Images
  • 1
    Cut or tear baked French loaf into 1/2-inch cubes. In ungreased 3-quart baking dish, combine bread cubes and chocolate chips. Set aside.
  • 2
    In medium bowl, beat milk and eggs with whisk until combined. Pour over bread mixture in baking dish. Cover with plastic wrap; refrigerate at least 2 hours. For best results, refrigerate overnight.
  • 3
    When ready to bake, heat oven to 350°F. Uncover baking dish. Sprinkle cereal evenly over top. Bake 50 minutes.
  • 4
    With kitchen scissors, cut marshmallows in half. Without turning oven off, remove baking dish from oven. Top casserole with marshmallows.
  • 5
    Return to oven; bake 2 to 3 minutes longer or until marshmallows are puffed and toasty. Watch carefully so marshmallows do not burn! Serve warm. Store in refrigerator.

Expert Tips

  • To make sure the casserole doesn’t turn out soggy, let the bread soak and absorb the liquid for at least 2 hours.
  • Add the Golden Grahams™ cereal once all of the liquid is absorbed by the bread so the cereal stays crunchy after baking.

Nutrition Information

No nutrition information available for this recipe

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