A warm, tasty breakfast perfect for a crowd. This dish was inspired by the Baked French Toast Casserole on Food Network.com. My version, however, does not include the two sticks of butter to save on fat and calories.
Butter to coat baking dish
12 slices white toast
3/4 c. heavy whipping cream
1 1/4 c. milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon groung nutmeg
1 c. brown sugar
3/4 c. chopped pecans
Serve with Syrup on top or on the side.
It is best to prepare this the night before and let it soak overnight. If not soaking overnight, I would dip each bread piece into the batter individually, position each into the pan (as described below), then pour the remainder of the batter over the top, sprinkle with cinnamon and topping and then bake at 350 degrees.
These directions apply if baking overnight:
Butter large baking dish- lasagna pan will do nicely. Layer six slices of toast on bottom of pan (set aside other six for second layer).
Crack eggs over large mixing bowl, break yolks and mix. Add cream, milk, sugar, vanilla, nutmeg and salt.
Pour 1/3rd of egg/milk mixture over 1st layer of toast. Sprinkle 1/2 of cinnamon on top.
Layer next six slices of toast on top. Pour on remaining egg/milk mixture and sprinkle with remaining cinnamon.
For the topping sprinkle brown sugar and pecans on top. Cover with foil. Refrigerate and allow to soak overnight.
Heat oven to 350 degrees. Place baking dish in oven and bake 50 minutes until puffy. Puffiness will deflate as it cools.
Serve with syrup.
It’s a rich, yummy french toast perfect for at least six people (more like 12). Enjoy!
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