French Toast Casserole

06 Feb

French Toast Ingredients:

  • 1 roll @ 16″-20″ French Baquette, 1″ slices
  • 4 eggs
  • 1 cup Whipping Cream/Heavy Cream
  • 1/2 cup Buttermilk
  • 1 Tb sugar
  • 1/2 tsp vanilla
  • 1/8 tsp cinnamon, plus a little extra
  • 1/8 tsp nutmeg
  • dash of salt
  • light brown sugar for sprinkling

Topping Ingredients:

  • 1 stick of butter, very softened
  • 1/2 cup light brown sugar, packed
  • 3/4 cup pecans, chopped
  • 1 Tb light corn syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice

This recipe is a 2 day process, or a make ahead recipe so that it’s easy to complete for breakfast.

Butter a 9 x 9 baking dish. Sprinkle a little light brown sugar on the bottom of the baking dish. Slice the Baquette into 1 inch slices and layer them in the baking dish. Sprinkle with a little more brown sugar and a small sprinkle of cinnamon. In a large bowl beat the Whipping Cream, Buttermilk, sugar, vanilla, cinnamon, nutmeg and salt until blended. Pour the liquid mixture over the bread slices. Cover and refrigerate overnight.

The next day …

Preheat oven to 350. In a medium bowl combine all of the Topping ingredients, making sure they are mixed very well. Spread this topping mixture over the bread and bake for 40-50 minutes until the French Bread Casserole is fluffy and golden brown. Serve dotted with a small amount of butter and warmed Maple Syrup drizzled atop of the French Toast.

Suggestions: Try substituting the French Baquette for a hardy fruit or cinnamon bread. The bread really needs to be hardy otherwise it will soak up the liquid mixture and fall apart.

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Posted by on February 6, 2012 in Breads, Breakfast


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