Last week, I was invited to spend the weekend at a friend’s ranch outside of Waco, kids and all. My only contribution to the weekend was to handle breakfast one morning. The best solution for feeding a crowd, in my opinion, is a big breakfast casserole. I set about creating this one, and I have to say it is going to go into heavy rotation with my green chile and sausage breakfast casserole. This was well received and got good reviews from the wee ones, teenage boys, and adults, alike. Riverbend is the name of the beautiful ranch owned by the Whitlows, our hosts, and thus this sweet breakfast staple will forever bear that name. It was a truly inspiring landscape.
In my initial French Toast recipe, which is as basic as it gets, I think I shot off about not liking French Toast Casseroles or other “gussified” French Toast creations. I’m now going to modify that statement to say…I love French Toast Casserole. I still don’t need gussified. But sometimes you need these dishes that can be prepared the night before. We all need them. We especially need them around the holidays.
In my “research” I decided to stay loyal to one of my favorite components of my French Toast which is Texas Toast bread. This is plain old grocery store white bread except that it is 1 inch thick. It is famous for its place in Texas barbeque joints and Dairy Queen baskets. Also, I am nostalgic because this is the bread my mother always used to make French Toast. Many opine that there are superior breads, like Challah, for French Toast Casserole. To that I will simply reply that I look forward to eating Challah bread French Toast Casserole the next time I am at your house. You may substitute it in this recipe if you like. But do notice how nicely my artificially square bread fits into my dish. I like the geometric perfection. No gaps.