"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vanilla French Toast Casserole w/Bourbon Maple Syrup Recipe

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This recipe for Vanilla French Toast Casserole w/Bourbon Maple Syrup, by , is from *Our Family Cookbook* Name Goes Here, 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:  
Sue Ann Laughrey

Category:
Category:

Ingredients:  
Ingredients:  
1 cup packed light brown sugar
8 Tbsp butter, melted
1 cup of maple syrup, divided (we use Log Cabin)
1 1/4cup chopped pecans, divided
12 (1-inch-thick) baguette slices (from 1 baguette, ends discarded) - as a note NOT 12 baguettes
6 large eggs, lightly beaten
1 1/4 cups whole milk
2 Tbsp granulated sugar
1/2 tsp ground cinnamon
1 1/4 tsp vanilla extract , divided
2 Tbsp (1oz) bourbon
Powdered sugar, for serving

Directions:
Directions:
1. Stir together brown sugar, melted butter, and 1/4 cup of the maple syrup. Spread mixture into a 13x9 baking dish lightly coated with cooking spray. Sprinkle with 3/4 cup of pecans. Arrange baguette slices evenly on top

2. Whisk together next 5 ingredients and 1 tsp of the vanilla. Cover; chill 8 hours

3. Preheat oven to 350F. Remove baking dish from refrigerator; let stand at room temperature 10 minutes. Bake uncovered until golden brown and set about 35 minutes.

4. During final 10 minutes of baking, combine bourbon and remaining 3/4 cups maple syrup and 1/4 tsp vanilla in a saucepan. Cook over lo, stirring, until warm, 2 minutes. Remove from heat; cover pan.

5. Sprinkle casserole with powdered sugar and remaining 1/4 cup pecans. Serve with Boutbon Maple Syrup.

Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Yummy!!

 

 

 

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