Recipes

[bigkat]

FRENCH TOAST CASSEROLE

1 loaf French bread, sliced in 1/2 inch thick slices

1 T. butter, softened

8 lg. eggs

2 c. milk

2 c. half-and-half

1 T. sugar

2 T. vanilla

1/2 t. cinnamon

1/2 t. nutmeg

Topping-

12 T. butter, softened

3 T. corn syrup

1 1/3 c. packed light brown sugar

1 1/2 c. coarsely chopped pecans or walnuts

Heat oven to 325. Arrange bread in a single layer on 2 baking sheets. Bake until dry and light golden brown, about 20-25 minutes. Transfer to a wire rack and cool completely.

Grease the bottom and sides of a 9x13 dish with the 1 T. butter. Layer the dried bread tightly in the dish, you should have 2 layers of bread.

Whisk the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and nutmeg together. Pour evenly over the bread and press bread down lightly to cover. Cover tightly with plastic wrap and refrigerate at least 8 hours to get the right texture. (8-12 hours)

When ready to bake, heat oven to 350.

Make the topping. Mix the butter, corn syrup, and brown sugar until smooth. Stir in nuts.

Take casserole out of the refrigerator, and remove plastic wrap. Spoon topping over casserole, then spread it into an even layer. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Cool for about 10 minutes before serving.