FRENCH TOAST CASSEROLE

FRENCH TOAST CASSEROLE
FRENCH TOAST CASSEROLE
A scrumptious spin on a conventional breakfast recipe that can feed a crowd with minimum work and effort. packed with decadent flavours, put together our French Toast Casserole in a single day or bake it proper away!

Golden, caramelized toasts on the outside; creamy soft and pillowy on the interior with the best cinnamon syrup in every mouthful. all the flavours of your favourite French toast made easy in a baking dish? yes, I’ll take it!

FRENCH TOAST CASSEROLE

No dipping or flipping or frying, comfort food doesn’t get any higher than throwing it inside the oven. imagine a dish complete of warm and custardy French toast on a Sunday morning.

It doesn’t get any less difficult to make a warm French toast casserole when you’re yearning a traditional French toast without the paintings. You don’t even need maple syrup to serve it with…it has its very own!

FRENCH TOAST CASSEROLE

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cup light brown sugar, packed
  • 1 loaf thick sliced bread about 2-inches thick, (1.4 lb or 650 g loaf)
  • 6 large eggs
  • 2 cups milk (full fat or 2%)
  • 2 tablespoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Icing sugar, to dust
  • Strawberries, blueberries, blackberries, kiwi fruits, pineapple, bananas or any other fruit to serve.

Instructions

  1. Gently grease an oven safe 9"×thirteen" baking dish (22 cm x 33 cm).
  2. Soften butter in a small pot over low warmness. (as a substitute, melt in a microwave secure bowl in the microwave in 15 2d increments, stirring in between, until melted.) 
  3. Upload 1 cup brown sugar, mixing nicely to combine. (If at the range, permit simmer for 1 minute to slightly dissolve the sugar.)
  4. Pour combination into organized dish and unfold out to calmly coat.
  5. Beat together eggs, milk and vanilla. Set aside.
  6. Integrate ultimate brown sugar, cinnamon and nutmeg in a separate bowl. Set aside.
  7. Arrange bread in a unmarried layer over the butter/sugar aggregate within the dish.
  8. Pour 1/2 of the egg wash over bread. pinnacle with half of of the brown sugar/cinnamon. 
  9. Arrange final bread slices over the pinnacle. Pour over last egg wash and top with remaining brown sugar/cinnamon. lightly press bread into the egg wash to make sure slices are flippantly soaked.
  10. Cowl tightly with foil and refrigerate for at least 30 minutes to take in the custard combination, or in a single day for the nice consequences
  11. Whilst geared up to bake, take the dish out of the fridge 20 minutes before baking (if it's been in overnight) to get the relax out. 
  12. Preheat oven to 350°F (a hundred seventy five°C).
  13. Bake, covered, for 30 minutes. discover and keep baking for a similarly 15 mins. 
  14. Pinnacle with icing/powdered sugar. Serve with the syrup from the dish.
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