Directions: |
Directions:Spray a 9x13 glass or ceramic baking dish, (one that is safe to o into the oven when cold)
With cooking oil spray. Cut the bread into bite-size cubes. Place 1 ½ cups of the cubes in a quart size zipper top bag and set aside. Place the remaining cubes into the baking dish & set aside.
Whisk the eggs well in a 2 qt bowl. Whisk in the half & half, milk vanilla until well combined. Pour the egg mixture over the bread cubes in the casserole. Press the read cubes down into the egg mixture to make sure they are all moistened. Cover the dish and refrigerate overnight or for at least 8 hrs and up to 24 hrs.
Preheat the oven to 375 degrees. Just for baking, place the butter in a microwave safe side dish, cover with a paper towel and microwave until almost melted, about 30-45 seconds. Remove from the microwave and stir until the butter melts completely. Pour the nuts into the bag with the reserved bread crumbs. Pour the melted butter into the bag seal and shake until the bread and nuts are coated with the butter. Uncover the casserole and press the soaked bread cubes down with the back of a spoon to re moisten. Scatter the bread nut mixture evenly over the top. Use a spoon to help distribute the nuts and cubes evenly.
Bake uncovered until lightly brown on top and puffed about 45-50 min. Let stand 5-10 min. before serving. Cut into squares on individual plate and drizzle maple syrup on top. Serve with Strawberries, blueberries, peaches on top if desired. |
This recipe for Cinnamon French toast is from