"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

FRENCH TOAST BAKE CASSEROLE Recipe

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This recipe for FRENCH TOAST BAKE CASSEROLE, by , is from Nanny's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Becky Adams / Allrecipes

Category:
Category:

Ingredients:  
Ingredients:  
Loaf day-old French bread, sliced
10 eggs
5 cups milk
2 cups packed brown sugar, divided
2 tsp. vanilla
1 tsp. nutmeg
2 cups chopped pecans
1/2 cup butter, melted
4 cups fresh or frozen blueberries

Directions:
Directions:
Bake at 400 for 40 minutes

Arrange bread in a greased 9 x 13 baking dish, single layer.
In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg: pour over bread. Cover and refrigerate for 8 hour or over night.
Remove from fridg. 30 minutes before baking.
Sprinkle pecans over the egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake for 30 minutes.

Sprinkle blueberries. Bake 10 minutes longer or until a knife inserted near center of one of the breads comes out clean.

Number Of Servings:
Number Of Servings:
Makes 12 servings
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
If you like blueberries and pecans, you'll love this take on a breakfast favorite.
I like it because you can put it together the night before.

 

 

 

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