Sunday, January 27, 2013

French Toast Casserole

I made this for my parents over the holidays. 

 It was a big hit. 

 I made it on Christmas Eve and served it for Christmas Breakfast.  

Fast, easy and delicious...

French Toast Casserole

1 tablespoon unsalted butter, at room temperature
1 loaf French bread, cut into 18 to 20, 1 inch thick slices
6 large eggs
1 cup eggnog
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of kosher salt


8 tablespoons unsalted butter, at room temp.
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoon light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Grease a 13 x 9 inch baking dish (metal, not glass),  Arrange the bread slices in the dish in 2 overlapping rows.

Whisk together eggs, eggnog, milk, sugar, vanilla extract, cinnamon, nutmeg and salt.  Pour the egg mixture over the bread slices, making sure the bread is covered well.  Cover and refrigerate overnight.

Preheat oven to 350.
Remove dish from frig.

Combine all topping ingred.  Sprinkle over top of the french toast casserole.

Bake 30 - 40 minutes until lightly browned.  Remove from oven.  Serve with maple syrup and powdered sugar.

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