Saturday, August 30, 2008

French Toast Casserole.

I found such a yummy recipe for French Toast Casserole one day, that I had to make it for our Saturday Breakfast. Since I've been on a baking streak, I decided to make my own challah bread instead of buying one. The results? DELICIOUS!! I posted the recipes to both the bread and the casserole below. I hope you enjoy the pictures.


Baking the challah bread.



A beautiful, golden braid!



Preparing the casserole the night before.



The final product!!



French Toast Casserole

4 tablespoons unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf challah, sliced 1 1/2" thick
8 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of salt
1/2 cup chopped pecans
pure maple syrup

1. Combine butter and sugar in bottom of baking dish in a nice, even layer.
2. Arrange bread slices on top, squeezing them into all the spaces
3. Whisk eggs and add all ingredients except pecans
4. Pour over bread
5. Top with pecans & cover with plastic wrap
6. Refrigerate 3-12 hours (can make the night before and leave overnight)
7. Set out at room temperature for 20 minutes
8. Bake at 350 degrees for 35-40 minutes, until lightly browned
9. Remove and serve with warm maple syrup

1 comment:

Lillian Mora said...

Finally, you post a recipe.