Sunday, January 06, 2013

Another new recipe: Overnight French Toast Casserole from Betty Crocker

I am trying a new recipe this evening, as well. I had printed a recipe out quite some time ago and then never got to it. Today, I found it again. I thought my girls, who love breakfast foods, would like it. I found a version of the recipe, here, so I could share it with you. I think it looks like a yummy way to start the day... albeit not necessarily a low-fat option! Casserole: 1 loaf challah or French bread (1 lb), cut into 1-inch slices 8 eggs 2 cups whole, low-fat (2%) or soy milk 1 cup half-and-half 4 teaspoons packed light brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla Topping 2 tablespoons unsalted butter, cut into small cubes 3 tablespoons granulated sugar 2 teaspoons ground cinnamon 1/2 cup chopped pecans Maple-flavored or real maple syrup, if desired Butter bottom only of 13x9-inch (3-quart) glass baking dish. Place bread slices in 2 rows, overlapping each other on an angle, in baking dish. In large bowl, beat eggs, milk, half-and-half, brown sugar, salt, 1/4 teaspoon cinnamon, the nutmeg and vanilla until thoroughly combined. Carefully pour mixture over slices, making sure each slice is completely coated. Cover baking dish with foil or plastic wrap; refrigerate 8 hours or overnight. At serving time, heat oven to 350°F. Uncover baking dish; sprinkle butter, granulated sugar, 2 teaspoons cinnamon and the pecans over bread. Bake 40 minutes or until golden brown. Serve with maple syrup. Makes 8 to 10 servings

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