Meal Time Freedom: French Toast Bake

Ingredients:
With THIS recipe, I used 1 half French or Italian bread
2 cups flavored liquid coffee creamer of your choice (or 4 c milk)
16 large room temperature eggs beaten until all yolks are broken
1 Tbs each: cinnamon, nutmeg and vanilla (if using unflavored milk or cream use 1/3 cup vanilla)
1 sticks melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** I add day of baking
Directions:
Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg, vanilla and melted butter in large bowl.

Place crusts, and cut pieces of bread up to halfway in your generously greased 9 x 13 casserole dish (or roaster pan). Add egg mixture over top of bread layer and bake COVERED in a 375 degree preheated oven for 45 minutes. When the french toast is mostly dry on top, remove cover and return to oven for 15-20 minutes. Once top is completely dry and browned to your liking, remove from oven and allow to set for additional 10 minutes before serving.

IF FREEZING, place uncovered in refrigerator to fully cool (2-3 hours) before covering with parchment paper or plastic wrap then cover completely with aluminum foil. Make sure your aluminum foil is scrunched around the edges of pan before placing in freezer. Thaw OVERNIGHT and Reheat in 375 degree oven for 30 minutes uncovered.

IF ONLY MAKING THE MIX then freezing, Label with Following Directions:

French Toast Casserole: THAW IN REFRIGERATOR OVER NIGHT. Squish bag to ensure all ingredients are well blended then add the melted but cooled butter.

Bake in well greased 9x11 or 9x13 baking dish in a 375 degree oven for 30 minutes COVERED then check with a knife or toothpick. If it comes out mostly clean, uncover the casserole and return to oven for 15 minutes or until golden brown and instrument poked in middle comes out clean. Remove from oven and let set for 5 minutes before serving. Enjoy!