Chocolate Chip Candy Cane French Toast Casserole – Easy to whip up the night before, this is the perfect breakfast for Christmas morning! Breakfast never tasted so good.
Chocolate Chip Candy Cane French Toast Casserole screams holidays! It’s a great breakfast or brunch meal. The chocolate and peppermint lovers in our family go crazy for this.
When your having company especially for a holiday breakfast or brunch there is nothing easier than preparing something the night before. Afterall you don’t want to be spending all your time cooking when family and friends are over. so an overnight french toast is always the way to go.
When making an overnight french toast casserole always make sure your bread is a few days old. Fresh bread will make your casserole come out soggy and well not good at all. So plan ahead and let your bread get a few days old.
How to make Candy Cane Overnight French Toast Casserole:
Ingredients:
2 loaves of crusty French bread cut into large chunks.
4 eggs
1/4 cup brown sugar
1/2 tsp cinnamon
1 tsp vanilla
1 cup Peppermint mocha cream
1 cup whole milk
1/2 cup chocolate chips milk chocolate
1/2 cup peppermint white chocolate baking chunks
2 candy canes crushed
Whip Cream for garnish
Chocolate fudge sauce for garnish ( optional )
Vanilla Icing for garnish ( optional )
Vanilla Icing:
2 cups powdered sugar
2 tbsp. butter, softened
1 tsp.vanilla
Directions:
Prepare your bread and set it to the side.
Add the dried bread to the egg batter and toss them together until the liquid has absorbed by at least half.
Fold in the chocolate chips and peppermint baking chunks.
Cover the casserole with plastic wrap.
Refrigerate overnight at least 8 hours.
Remove the dish from the refrigerator and let it stand at room temperature.
Preheat the oven to 350º.
Serve warm.
In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
Top with fresh whipped cream.
Garnish with candy canes.
Make this Chocolate Chip Candy Cane French Toast Casserole for your family and friends!!
- 2 loaves crusty French bread cut into large chunks
- 4 eggs
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 cup peppermint mocha cream
- 1/2 cup chocolate chips, milk chocolate
- 1/2 cup peppermint white chocolate baking chunks
- 2 candy canes crushed
- Whip Cream for garnish
- Chocolate fudge sauce for garnish ( optional )
- Vanilla Icing for garnish ( optional )
- 2 cups powdered sugar
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- 3-4 tbsp milk
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1. Prepare your bread and set it to the side. Lightly cover it with foil.
2. Spray a deep 8×8 or 9×7 baking dish with non-stick baking spray. Set aside.
3. In a large bowl, beat together the eggs, brown sugar, cinnamon, and vanilla.
4. Stir in the peppermint mocha cream and milk.
5. Add the dried bread to the egg batter and toss them together until the liquid has absorbed by at least half.
6. Fold in the chocolate chips and peppermint baking chunks. Pour the mixture into the baking dish.
7. Cover the casserole with plastic wrap.
8. Refrigerate overnight, at least 8 hours.
9. Remove the dish from the refrigerator and let it stand at room temperature.
10. Preheat the oven to 350º. Uncover the casserole and bake, about 45 minutes. Serve warm.
11. Top with fresh whipped cream. Drizzle a fudge sauce and vanilla icing on top.
Garnish with candy canes.
Directions Vanilla Icing
In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
