Sinfully Delightful White Chocolate Mocha French Toast Casserole
By: Tiffany Aaron - Quitman, AR - 1st Place Winner
"As a stay-at-home mom, I'm always trying to get creative with our breakfast ideas. I rarely opt for breakfast sweets, but this casserole was just too good to pass up! For inspiration, I looked to my favorite morning drink...white chocolate mocha made with Door County Coffee, and my kids' favorite breakfast...french toast. While the coffee flavor comes through in the casserole, it's subtle enough that a fresh brewed cup of Door County Coffee makes the perfect pairing."
This is a fan-submitted recipe. It was also tested in the kitchen of the Door County Coffee Cafe.
Featured ingredient: Sinful Delight Coffee 10 oz. Bag Ground
- 1 loaf day-old french bread, cubed
- 1 can evaporated milk
- 1 cup half and half
- 1 1/2 cup granulated sugar, divided
- 1 cup brewed Door County Sinful Delight Coffee, divided
- 8 ounces white chocolate, finely chopped and divided
- 6 large eggs
- 1 teaspoon vanilla extract plus ½ teaspoon
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 5 Tablespoons butter, chilled
- 1/3 cup sliced almonds
- 1/2 teaspoon cinnamon
1. Spray a 9x13 pan with nonstick cooking spray. Place the bread in the baking pan; set aside.
2. Prepare French toast by whisking together evaporated milk, half and half, ½ cup granulated sugar, ½ cup coffee, and 4 ounces white chocolate in a 2-quart saucepan over medium heat. Heat just until sugar and chocolate are dissolved, stirring constantly. Remove from heat. Whisk in eggs and vanilla and pour mixture over prepared bread. Cover and refrigerate for at least one hour.
3. To make coffee syrup, in a small saucepan, combine 1 cup granulated sugar, ½ cup coffee, and ½ teaspoon vanilla extract and bring to a gentle boil over medium heat. Reduce heat to low and allow to simmer until reduced and thickened. Set aside to cool.
4. Prepare the streusel. In a medium bowl stir together the brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in almonds, cinnamon, and 2 ounces of the chopped white chocolate. Set aside.
5. When ready to bake, preheat oven to 375 degrees. Sprinkle 2 ounces chopped white chocolate over French toast casserole. Top with streusel. Bake for 50 minutes or until thoroughly cooked. Allow to cool for 10 minutes before serving. Drizzle with coffee syrup and top with whipped cream, if desired.
NOTE: If the top of the casserole starts to brown too much while baking, cover with foil.