Oui! Make a sweet French toast casserole

Crystal Cook and Sandy Pollock reinvent a dinner staple for breakfast

Video: ‘Casserole Queens’ serve up breakfast treat

Closed captioning of: ‘Casserole Queens’ serve up breakfast treat

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>>> this morning on "today's" kitchen, casseroles that ares a easy as one, two, three. really popular in the 1950s but casseroles are still a fast and easy way to get a hearty meal on the table. crystal cook and sandy are out with the casserole queens cookbook, featuring these recipes. good to see you. how did you guys get back into casseroles? never leave for you?

>> you know, i think they did a little bit, but i went home for christmas one year and my mom -- it had been a long time since we had any. when i had them they were just so good and i noticed every person in our family ate it from the littlest to the biggest. and we got back and started brainstorming thinking this is great.

>> what's not to like? frenchy toast casserole?

>> yes. do you want to help me make it?

>> absolutely.

>> take the melted butter and light brown sugar.

>> okay.

>> a little bit of cinnamon in there. make a nice paste. when that gets done you can put it in the bottom of this casserole dish .

>> i noticed you cut up bread, day old bread?

>> day old bread works well. it soaks up the juices. really good. i'm just going to take six eggs, some milk, and a little more cinnamon because you can't have enough.

>> definitely.

>> agreed.

>> you need -- okay. that's good. these make a little bit more of a paste but that it's going to be just fine.

>> perfect. there you go.

>> we've got four minutes here.

>> that's right.

>> you make your base.

>> your make your base. lay the bread on top. you can help me so we can get through it.

>> okay.

>> looks much lovelier when you do it at home. and then you pour that?

>> pour that over the top . you bake it and it comes out beautiful.

>> how do you get this nice brown?

>> save the sugar stuff and pour it on top.

>> and now savory.

>> savory. just kind of a switch on this. still doing the bread at the bottom. still doing the cream. spicy sausage in here. you can use a less spicy sausage for that. we have brie that we have frozen a little bit to keep it hard to easier to cut in chunks.

>> little brie balls.

>> yes, little brie balls.

>> if you would put that on top of that, that's great. i'm going to sprinkle on the brie. come on, brie, how the that going to be bad?

>> i love brie. could you use a different cheese?

>> yes. any kind of a soft cheese. you can also put parmesan on the top of that would be great. we're going to pop that because it is a ball. and then here we've got eggs and seasoned salt , mustard, sage, cream, and milk. mix all that together. that's the garnish.

>> back aaway from the garnish.

>> this goes over the top like over there. it's going to set up to be a lovely custard. that's what it ends up being. that's amazing.

>> how far in advance can you make these?

>> you can make this up to three months in advance and freeze it.

>> three months?

>> yeah. if you want to make it the next day, make it the nooigs night before, in the fridge, perfect to stick in the oven.

>> just get it all set up?

>> the beautiful thing about breakfast casseroles, they both can be made ahead of time.

>> when you do these, the breakfast one, do you start off early and then just get it ready and into the oven?

>> yes.

>> here comes some breakfast tycoons.

>> hi!

>> here is some breakfast.

>> good.

>> this is going to be the savory.

>> oh, my goodness.

>> a little spicy.

>> i like these dresses.

>> cute outfits.

>> i got this at a vintage store in d.c.

>> very nice.

>> we do have a story about our apro aprons. a woman sent us all of her mother's aprons from back in the '50s. they are from her.

>> very special.

>> yes. this is delicious.

>> thank you.

>> thank you so much.

>> thank you.

>> it's been an honor.

>>> coming up, kathie lee and hoda are going to be working up a sweat, exercising through the whole hour. .

Show transcript

TODAY recipes

updated 8/22/2011 2:24:11 PM ET

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Love a tasty casserole? Crystal Cook and Sandy Pollock, authors of the "The Casserole Queens Cookbook," share the ultimate quick fix meal for modern tastes:

Recipe: Frenchy toast casserole (on this page) Recipe: Bed and breakfast casserole (on this page)

Recipe: Frenchy toast casserole

Crystal Cook and Sandy Pollock

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter
1 1/2 cups packed light brown sugar
2 teaspoons cinnamon
1 loaf thick white bread, such as Texas Toast, crusts removed
2 cups whole milk
6 large eggs

Preparation

Preheat the oven to 350°F.

Melt the butter in a small saucepan set over medium heat. Add the brown sugar and 1 teaspoon cinnamon and stir to make a paste. Put the paste into the bottom of a 9 x 13-inch casserole dish. Lay the bread on top of the paste in 2 layers.

In a separate bowl, combine the milk, eggs, and remaining 1 teaspoon of cinnamon. Pour the mixture over the bread in the dish. Bake for 30 minutes, or until top has risen a bit and is golden brown.

Serving Size

Makes 6-8 servings

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Recipe: Bed and breakfast casserole

Crystal Cook and Sandy Pollock

Ingredients

1 8-ounce round brie
1 pound ground hot pork sausage
12 slices thin white bread, crusts removed
Cooking spray
1 1/2 cup grated parmesan cheese
7 large eggs
3 cups heavy cream
2 cups whole milk
1 1/2 tablespoon dried sage
1 teaspoon seasoned salt
1 1/2 teaspoon dry mustard
Sliced green onion, for garnish

Preparation

Preheat the oven to 350°F.

Trim the rind from the brie. (Place the cheese in the freezer for about 30 minutes before to make it easier to work with.) Cut cheese into 1/4-inch cubes; set aside.

Cook the sausage in a large skillet set over medium-high heat, breaking up any lumps with the back of a spoon, until browned throughout, about 6 minutes. Drain well.

Layer the bread in the bottom of a 9 x 13-inch casserole dish lightly greased with cooking spray. Scatter the sausage, brie, and parmesan cheese over the bread. In a large bowl, lightly whisk the eggs, then add cream, milk, sage, seasoned salt, and dry mustard. Whisk to combine and pour evenly over the casserole. Bake for 50 minutes, or until the egg mixture is set.