Happy Long Weekend Ladies!
I hope you have some lovely plans with friends and/or family! I tried out this spectacular easy dish last weekend on houseguests and my guinea pigs ate it up! It’s so terrific for a large group because you make it ahead and serve everyone all at once and don’t have to feel like the worker bee standing in the kitchen making endless eggs and bacon and watch everyone eat as you slave over the stove.
I owe great thanks to my friend Autumn Bates who supplied the recipe!
OVERNIGHT FRENCH TOAST CASSEROLE: Mother in Law’s Lovely Dish by Autumn Bates
1 – 2 loaves of French, Italian bread, or Cinnamon swirl bread from Albertson’s,
sliced into 1inch slices
8 large eggs
2 cups half & half
1 cup milk or instead of half & half + milk use: 3 cups Soy Milk with Vanilla
1 tsp. vanilla
~ tsp. cinnamon
~ tsp. nutmeg
Dash of salt
(I added dried cranberries to the mixture. I also think chopped apples or another fruit would be great! You can also add as little lelon or orange zest to give it some zing!)
2 sticks butter – softened
1 cup packed brown sugar
l cup pecans – chopped
2 tbs. of light com syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Arrange slices of bread in two layers in a greased 9 x 13
pan. Combine the remaining French toast
ingredients, and whisk until blended. Pour mixture
over bread, making sure that all pieces are
moisened. Combine all ingredients for the praline
topping in a small bowl. Cover both and refrigerate
Then next day – Crumble prailine topping over french toast casserole. Bake at 350 degrees for 40 minutes or until puffed or golden
Serve with your favorite syrup.