"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

French Toast Breakfast Casserole Recipe

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This recipe for French Toast Breakfast Casserole, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha & Tony Booth
Added: Tuesday, March 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. light brown sugar
1/2 c. melted butter
1tsp. cinnamon
1 loaf French bread, sliced 1" thick (Day old bread is fine)
9 eggs beaten
2 cups milk
dash of salt

Directions:
Directions:
Mix the sugar, melted butter and cinnamon together
Spray with PAM a 9x 13" oven proof dish and pour the sugar, butter and cinnamon mixture on the bottom. Arrange sliced bread on top of butter mixture. Mix together eggs, milk and salt
Pour egg mixture over the bread. If bread starts to float up, squeeze in another slice or two of bread. Cover and refrigerate overnight

Preheat oven to 350 and bake uncovered for 45 minutes. Cool 5 minutes before cutting into pieces and serving.

Personal Notes:
Personal Notes:
This is delicious for brunch served with syrup and fresh fruit.

 

 

 

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