A word of warning-be prepared to put on a few pounds if you make this regularly! We had this for our Christmas breakfast and whew! was it ever good. The strawberries and whipped cream were our own additions, but they really made the dish extra special. It certainly doesn’t need any syrup for extra sweetness, but other fruit such as peaches or bananas would be great additions.
Make sure you use nice thick slices of French bread, or if not that, then some other sturdy bread. Regular sandwich bread will just become soggy mush in this.
I would consider this to be more of a special occasion-type dish. I certainly wouldn’t use that much butter, sugar, and cream in my everyday cooking. But swap out the high fat ingredients for healthier ones, maybe reduce the amount of butter/brown sugar topping, and it would be perfectly suited to being made on a more regular basis.
On a side note, I just wanted to mention that I’ve posted some new pictures for my Zucchini Pie. It’s become one of my absolute favorite recipes and, now that I have a new camera, I wanted to post some new pictures that show it off a bit better!
Baked French Toast Casserole
- 1/2 loaf French bread, cut into 1-inch thick slices
- 4 eggs
- 1 cup half & half
- 1/2 cup milk
- 1 Tb sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (I left these out)
- fresh fruit, optional
Place bread slices in a 13×9 baking pan coated with cooking spray or buttered. Whisk together the eggs, half & half, milk, sugar, vanilla, and spices. Pour over bread slices, making sure all the slices get soaked in the egg mixture. Refrigerate overnight.
In the morning, stir together the melted butter, brown sugar, and pecans. Pour over top. Sprinkle with additional cinnamon and nutmeg.
Bake at 350 degrees for 30 minutes, or until puffed and golden. It will quickly deflate once you remove it from the oven, but that’s normal.
I’m sharing this recipe with these blogs: