"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for BREAKFAST FRENCH TOAST CASSEROLE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


1 loaf French bread
8 eggs
2 c. milk
2 c. half and half
2 tsp. vanilla extract

2 c. brown sugar
c. margarine
2 T. dark corn syrup
1 cup walnuts or pecans, chopped
2 apples, peeled and sliced thin

Cut bread in slices (about 12). Place slices in 10x14 greased pan, covering the entire bottom. Beat together the eggs, milk, half and half, and vanilla and pour over the bread. Cover with aluminum foil and refrigerate overnight.

In the morning, mix together with the brown sugar, butter, corn syrup and nuts. Place apple slices over bread, then cover with topping mixture.

Bake 350 for 50 minutes.

Serves 12.




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