French Toast Casserole...délicieux!
Nov
26
My morning was spent with friends, Scott, Lynne and Bill, where we are lovingly called the "Quirky Group 4". My contribution was my new favorite brunch dish- French Toast Casserole. I thought you'd like the recipe. Bon appetit!
Hands-on Time: 20 minutes
Total Time: 1 hour 10 minutes (plus overnight chilling)
Serves: 12
This cross between French toast and bread pudding is a treat worthy of a special occasion, yet it's so easy to make kids can do many of the steps themselves: slicing the bread, chopping the nuts, whisking the eggs, and more. As a bonus, it can be assembled the night before, so there's no morning scramble or cleanup.
Ingredients
challah* or other firm white bread, cut into 1" cubes
1/3 cup pecans or walnuts, chopped
1/2 cup packed brown sugar
1 teaspoon cinnamon or to taste
8 large eggs
1 3/4 cups milk
2 teaspoons vanilla extract
maple syrup, for serving
Instructions
-Generously grease a 13- by 9-inch glass baking dish with softened butter.
-In a small bowl, combine the brown sugar, cinnamon,and chopped nuts.
-Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread and the sugar mixture.
-In a large bowl, whisk together the eggs. Add the milk and vanilla extract, until well blended.
-Starting from the sides of the dish and working toward the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil and refrigerate overnight or at least 4 hours.
-Heat the oven to 350°. Bake the casserole covered for 20 minutes, then remove the foil and continue baking until the casserole turns a light golden brown and looks slightly puffed, about 30 minutes more. Serve the casserole warm with maple syrup.
Hands-on Time: 20 minutes
Total Time: 1 hour 10 minutes (plus overnight chilling)
Serves: 12
This cross between French toast and bread pudding is a treat worthy of a special occasion, yet it's so easy to make kids can do many of the steps themselves: slicing the bread, chopping the nuts, whisking the eggs, and more. As a bonus, it can be assembled the night before, so there's no morning scramble or cleanup.
Ingredients
challah* or other firm white bread, cut into 1" cubes
1/3 cup pecans or walnuts, chopped
1/2 cup packed brown sugar
1 teaspoon cinnamon or to taste
8 large eggs
1 3/4 cups milk
2 teaspoons vanilla extract
maple syrup, for serving
Instructions
-Generously grease a 13- by 9-inch glass baking dish with softened butter.
-In a small bowl, combine the brown sugar, cinnamon,and chopped nuts.
-Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread and the sugar mixture.
-In a large bowl, whisk together the eggs. Add the milk and vanilla extract, until well blended.
-Starting from the sides of the dish and working toward the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil and refrigerate overnight or at least 4 hours.
-Heat the oven to 350°. Bake the casserole covered for 20 minutes, then remove the foil and continue baking until the casserole turns a light golden brown and looks slightly puffed, about 30 minutes more. Serve the casserole warm with maple syrup.
1 comments:
Looks like I will make tis over the weekend! My sister in law Kate from Boston will be arriving for 6 days on Thursday and she will love it!
My 4th annual ornament exchange is Saturday and I will blog it for sure. Looks like 25 ladies will be attending, it the best way to share a little holiday fun...
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