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Baked French Toast Casserole by the Pioneer Woman Recipe

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This recipe for Baked French Toast Casserole by the Pioneer Woman is from The Jacques 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!
Category:
Category:
Ingredients:  
Ingredients:  
Butter, for greasing

FRENCH TOAST
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
2 Tbs vanilla extract


TOPPING
1/2 cup flour
1/2 cup firmly packed brown sugar
1 tsp cinnamon
1/4 tsp salt
Freshly grated nutmeg (optional)
1 stick cold butter cut in pieces

Warm syrup, for serving
Butter, for serving
1 cup fresh blueberries, for serving
Directions:
Directions:
For the French toast: Grease the 9X13 pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably), Or you can make it and bake it right away - delicious no matter what

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350º. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm maple syrup and blueberries.
Number Of Servings:
Number Of Servings:
8

 

 

 

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