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Overnight French Toast Casserole Recipe

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This recipe for Overnight French Toast Casserole, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loralee May
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cooking oil spray
1 large loaf (1 lb) Italian-style or French-style bread
6 large eggs
1 1/2 C half-and-half
1 1/2 C orange juice
2 tsp ground cinnamon
6 T butter
3/4 C chopped pecans or walnuts
Maple syrup for serving

Directions:
Directions:
Spray a 13-by-9-inch glass or ceramic baking dish with cooking oil spray. Cut the bread into bite-size cubes. Set aside in a baggie until just before baking, 1 cup of the cubes. Place the remaining cubes in the baking dish. Break the eggs into a large bowl and whisk well. Whisk in the half-and-half, orange juice and cinnamon until well combined. Pour the egg mixture over the bread cubes in the baking dish. Press the bread cubes down into the egg mixture. Refrigerate the egg mixture for at least 8 hours. The casserole can be refrigerated, covered, at this point for up to 24 hours.

When ready to bake: Preheat oven to 375 degrees. Place the butter in a 2-cup glass measure, cover with a paper towel and microwave on high until melted, about 45 seconds. Put the nuts in the container with the reserved bread cubes. Drizzle the melted butter over the bread mixture and stir until the bread cubes and nuts are mixed and coated with butter. Uncover the casserole and press down the bread cubes already in it to remoisten. Sprinkle the mixture of buttered bread cubes and nuts evenly over the top.

Bake the casserole, uncovered, until lightly browned on top, about 35 minutes. Let rest for 5 to 10 minutes before cutting it into squares and serving. Pass maple syrup at the table to drizzle on top.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min

 

 

 

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