FRENCH TOAST CASSEROLE
Friday, February 22, 2019
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A delicious spin on a conventional breakfast recipe that can feed a crowd with minimal paintings and effort. full of decadent flavours, prepare our French Toast Casserole overnight OR bake it proper away!
Golden, caramelized toasts on the outdoor; creamy gentle and pillowy at the inner with the correct cinnamon syrup in every mouthful. all the flavours of your favourite French toast made easy in a baking dish? sure, I’ll take it!
No dipping or flipping or frying, comfort meals doesn’t get any better than throwing it within the oven. believe a dish full of heat and custardy French toast on a Sunday morning.
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
- lightly grease an oven secure nine"×13" baking dish (22 cm x 33 cm).
- melt butter in a small pot over low warmth. (alternatively, soften in a microwave safe bowl inside the microwave in 15 second increments, stirring in between, until melted.)
- add 1 cup brown sugar, blending properly to combine. (If at the stove, allow simmer for 1 minute to slightly dissolve the sugar.)
- Pour mixture into organized dish and unfold out to calmly coat.
- Beat collectively eggs, milk and vanilla. Set apart.
- integrate final brown sugar, cinnamon and nutmeg in a separate bowl. Set aside.
- arrange bread in a single layer over the butter/sugar combination inside the dish.
- Pour 1/2 of the egg wash over bread. pinnacle with half of the brown sugar/cinnamon.
- arrange last bread slices over the pinnacle. Pour over last egg wash and pinnacle with remaining brown sugar/cinnamon. gently press bread into the egg wash to make certain slices are evenly soaked.
- cowl tightly with foil and refrigerate for at the least 30 minutes to soak up the custard aggregate, or overnight for the quality outcomes
- whilst ready to bake, take the dish out of the fridge 20 minutes earlier than baking (if it's been in overnight) to get the sit back out.
- Preheat oven to 350°F (175°C).
- Bake, blanketed, for 30 minutes. find and retain baking for a further 15 mins.
- pinnacle with icing/powdered sugar. Serve with the syrup from the dish.
