"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

French Toast Breakfast Casserole Recipe

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

Lisa Cotter
Added: Saturday, March 21, 2009


1 loaf French bread
8 large eggs
1 cup milk
2 cups half and half
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash of salt
Butter, for greasing the pan

Grease a 13" x 9" baking pan with butter.
Slice the bread into 20 one inch thick slices. Arrange the slices in the baking dish, overlapping slices to form two layers.
Mix the eggs, milk, half and half, sugar, vanilla extract, nutmeg, cinnamon and salt in a large bowl. Using a whisk or electric mixer beat the mixture well, stopping when bubbles form.
Pour the egg mixture over the bread, making sure the liquid reaches the lower layers of bread.
Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees.
Bake for 45 minutes.
Serve with maple syrup or powdered sugar, if desired, and enjoy!

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