While I haven’t figured out a solution for the first three (other than eating them), I did come up with a way to enjoy my leftover Tsoureki–again. Looking at the loaves of braided Greek Easter bread piled up high and wondering who would consume them all, I remembered the french toast casserole my best friend and I devoured alongside mimosas as we sat on her couch, completely absorbed in the royal wedding. It was so simple, yet so perfect and, after two years, time to make it again. Problem solved.
You ate all of your Tsoureki?!? No worries. This casserole is just as good with a loaf of Challah or french bread.
OVERNIGHT FRENCH TOAST CASSEROLE
Inspired by Paula Deen
1 loaf of Tsoureki, Challah or French Bread
3 c milk
1/2 c sugar
1 tbsp cinnamon
1 tsp nutmeg
pinch of salt
Cut bread into 1″ cubes and arrange in a greased 9 x 13″ baking dish.
Combine remaining ingredients in a large bowl and whisk until blended, but not very bubbly. Pour mixture evenly over bread in baking dish and cover with foil. Refrigerate overnight or for at least 6 hours.
The next day, bake for 40 minutes at 350 degrees Fahrenheit, or until golden in color. Cut into individual pieces and serve topped with your choice of fresh berries, powdered sugar and maple syrup.