French Toast Casserole...délicieux!
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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