This French Toast Casserole
turned out unbelievably tasty and satisfying. Took a bite and decided we
didn’t even need maple syrup. Made it for supper last night, since our main
meals were moved to noon or as close to noon as we can manage. By suppertime,
we are ready to bite into a little something. I found the recipe in a Cook’s
Country magazine. It was supposed to be the perfect well-tested recipe, but alas,
I changed the amounts considerably. The recipe called for sliced potato bread. I agreed that French bread or challah would make
it pudding consistency and with crusty bread it would be a sloppy mess. I
bought a loaf of country style, potato sandwich bread and whole milk. Do not be
tempted to use less than whole milk! To tell you the truth I replaced some of
the whole milk with half-and-half. It puffed up without giving it a pudding consistency.
FRENCH TOAST CASSEROLE
butter for buttering the dish
6 Tbsp butter, soft
8 slices of potato sandwich bread
[do not substitute]
6 Tbsp brown sugar
1/2 Tbsp cinnamon
1/4 tsp ground nutmeg
sprinkling of salt
5 eggs
2 cups whole milk [I substituted
1/2 cup of milk with half-and-half]
handful of sliced almonds
- Preheat the oven to 350F.
- Generously butter a 9X13 inch baking pan.
- Butter the bread slices and set aside.
- Make the brown sugar mix next. Combine the brown sugar, cinnamon, nutmeg and salt.
- In a separate bowl beat the eggs and add the whole milk. Stir to combine.
- Lay half of the buttered bread slices in the prepared baking pan. [If your butter is hard, melt it and brush it on.]
- Sprinkle the top with 3 Tbsp of brown sugar mix.
- Cover with the remaining buttered bread and sprinkle on the remaining brown sugar mix.
- Top with sliced almonds.
- Bake in the preheated oven for 30 minutes.
- Remove pan from the oven and slice.
- Leftovers are delicious reheated or cold.
