Candy Cane Chocolate Chip French Toast Casserole
What better way to start the holiday season with an oh-so-sweet Candy Cane Chocolate Chip French Toast Casserole? This is a decadent breakfast to be served at your next holiday brunch.
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
- 3 to 4 tbsp. milk
Instructions
- Pre-pare your bread and set it to the side.
- Lightly cover it with foil.
- Spray a deep 8Ũ8 or 9Ũ7 baking dish with non-stick baking spray. Set aside.
- In a large bowl, beat together the eggs, brown sugar, cinnamon, and vanilla.
- Stir in the peppermint mocha cream and milk.
- 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.
- Pour the mixture into the baking dish. Cover the casserole with plastic wrap.
- Refrigerate overnight, 6 to 8 hours.
- Remove the dish from the refrigerator and let it stand at room temperature.
- Preheat the oven to 350.
- Uncover the casserole and bake, about 45 minutes. Serve warm.
- Top with fresh whipped cream.
- Drizzle a fudge sauce and vanilla icing on top.
- Garnish with candy canes.
Vanilla Icing:
- In a medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.