Chef Genuine writes in:
Thanks Chef Genuine and Betsy!
This recipe sounds amazing and extremely decadent (especially with cream cheese and sliced pears.) It’s perfect for all that leftover Frech bread from Thanksgiving or for breakfast on Christmas morning.
Tip: You can freeze leftover bread and defrost it later for bread puddings, stuffing, or recipes like this. Just stick it in a ziplock bag and put it in the freezer for later use.
French Toast Casserole
by Betsey from My Whim Is Law
It’s from some silly low-fat cookbook. I’ve disregarded that and added all the fat back in, from butter instead of oil to more whole eggs instead of egg whites and just milk instead of skim milk.
- Take a large baking dish, rub it with butter.
- Pour 1 cup of maple syrup in the bottom of the dish.
- Slice 1 loaf of french bread (I use cinnamon raisin bread or other kind of bread rather than french, and I’ll cut it into strips as well to better fit the pan) and place the slices over the syrup.
- Mix 5 eggs, 1 1/2 cups milk, a pinch of salt and 2 teaspoons vanilla extract in a bowl with some ground nutmeg (cinnamon is also good here).
- Pour the egg mixture over the bread, making sure the bread is pushed down so it can soak up the batter.
- Cover and refrigerate overnight.
- Sprinkle a bit more nutmeg on top, and bake at 350 degrees for 40-45 minutes, or until golden brown.
- Leave it covered for 1/2 the time, then uncover it for the last 15-20 minutes or so.
If you want to get really fancy, you can make cream cheese sandwiches with the bread first, then slice it into strips and fit it into your dish accordingly.
And ultra-fancy? Add some sliced pears to that mix.
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