Saturday, January 21, 2012

French Toast Casserole

My friend made this and I had it this morning...it was divine!  So fluffy and yummy, I could have had it for all three meals.  I'm thinking, you could easily make this in the crock-pot or the dutch oven while camping.  Thanks Mel for sharing the recipe...though I really wasn't going to leave your house without it ;-).


ingredients:
1 loaf french bread, cut diagonally into 1" pieces
8 eggs lightly beaten
2 cups half & half
1 cup milk (or you can take the half & half and milk, and sub it out for 2 1/2 c milk and 1 can sweetened cond milk)
cinnamon, to taste
nutmeg, to taste

topping:
1 cup softened butter
1 cup chopped pecans (optional)
1 cup brown sugar

directions:
1.  Place cut bread in 9x13 baking dish.

2.  Mix remaining ingredients together.  Pour over bread and in between pieces.  Let sit in fridge overnight for at least a few hours.

3.  Cream together topping ingredients and spread on bread.

4.  Bake at 350 for 45 minutes. 

*Garnish with powdered sugar (optional) and serve with syrup or macerated berries.

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