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We have to admit, we are a little sweet on this one. You will quickly find out why, since The Sugar Cookie Breakfast Casserole is guaranteed to be a new surprise favorite at all your morning gatherings. Buttery French bread and sweet sugar-cookie-flavored creamer dance with almond and vanilla flavors in a delicious custard sauce for a fast and unforgettable breakfast or brunch treat. The Sugar Cookie Breakfast Casserole will gain global fame, or perhaps just the kind of fame that you and your loved ones say should be global!
We have to admit, we are a little sweet on this one. You will quickly find out why, since The Sugar Cookie Breakfast Casserole is guaranteed to be a new surprise favorite at all your morning gatherings. Buttery French bread and sweet sugar-cookie-flavored creamer dance with almond and vanilla flavors in a delicious custard sauce for a fast and unforgettable breakfast or brunch treat. The Sugar Cookie Breakfast Casserole will gain global fame, or perhaps just the kind of fame that you and your loved ones say should be global!
Ingredients
- butter to taste, softened, for greasing the baking dish
- 1 (14-ounce) French bread loaf cut into bite-sized cubes
- 5 large eggs
- 1 cup plus 1 tablespoon frosted sugar cookie-flavored creamer divided, plus more, to taste
- 3/4 cup confectioners' sugar
- 1/4 teaspoon almond extract optional
- 1/4 teaspoon pure vanilla extract
- salt to taste
- rainbow sprinkles optional, to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- Generously grease a 9x13-inch baking dish with the butter.
- Add the bread cubes to the prepared baking dish.
- In a large bowl, add the eggs and 1 cup of the creamer and whisk until combined.
- Evenly pour the egg mixture over the bread cubes.
- Using a spoon, toss the bread cubes in the egg mixture until they are well-coated.
- Bake, uncovered, until puffed and golden-brown, about 25-30 minutes.
- In a medium bowl, add the confectioners' sugar, the almond extract, the vanilla extract, 1 tablespoon of the remaining creamer, and the salt and whisk well to combine. If the icing is too thick, add the extra creamer, a little at a time, until the icing mixture can be easily drizzled.
- Transfer the breakfast casserole from the oven to a wire rack and let it cool, about 5-10 minutes.
- Evenly drizzle the icing mixture over the top of the breakfast casserole.
- Top with the rainbow sprinkles and serve.
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