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Luffie's French Toast Casserole by Christine Noyb serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Giant casserole will serve more than 6, but it's great having leftovers for next day breakfast or lunch. This is a family favorite for any meal of the day.

Ingredients:

2 loaves

French or Italian bread, slice into 1 inch slices

12 large

eggs

1 cup

Half and Half or Egg Nog

2 cup

milk

2 tbsp

sugar

1 tbsp

vanilla

2 tsp

cinnamon

1/2 tsp

nutmeg

1 dash

salt

2 cup

oats (quick cooking)

1/2 lb

butter

1 cup

packed brown sugar

1 cup

chopped nuts (pecans, walnuts or almonds)

3 tbsp

maple syrup

Optional fresh raspberries

Maple Syrup for serving

Directions:

Spray a large roasting pan with cooking spray or grease well with butter. Arrange the bread slices standing up in pan, squeeze in if necessary.

Beat Eggs, liquids, sugar, vanilla, cinnamon, nutmeg and salt until well combined - do not overwhip. Pour over bread. You can add crumble topping and bake off now, or hold the topping and refrigerate overnight. (Great time saver for holiday breakfast/brunch)

Next day...Preheat oven to 350 degrees, make crumble topping. In a med bowl mash together oats, butter, brown sugar and maple syrup until crumbly. Mix in the nuts and scatter over the top of the bread/egg mix. Bake for 45 mins or until done.

Delish served with maple syrup and fresh raspberries

~ You will need a total of 3cups of 'dairy' for this recipe, I have used 1% milk, omitting the half and half for a lighter version...I use egg nog around XMas time.

Enjoy :)

Categories:

Breads & Quick-breads
Brunch
Eggs & Cheeses
Fall/Winter
Holiday Favorites
Main Dishes
Smart Budget Foods