Saturday, June 18, 2011
Overnight French Toast Casserole
Posted by: Maggie
So, I've been gone for awhile with no explanation. Sorry. Or should I say...lo siento?
I'm leaving for a work trip to Lima, Peru bright and early tomorrow morning - a trip which is a result of a couple weeks of insane hours at work, and very, very little cooking. While most of the trip will be spent working, I'm super excited to have ceviche and pisco sours somewhere other than the Latin American bar across the street from my office!
Annie was in town visiting last weekend (we went to see the Glee tour!) and I made this french toast casserole for our breakfast one morning. It was obviously way too much food for the both of us, but it would be excellent if you're hosting brunch and don't want to stand over the stove all morning flipping pancakes for people.
Back with more recipes (and pictures of my trip!) soon!
For the French Toast:
1 loaf crusty sourdough or french bread
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla extract
For the Topping:
1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
nutmeg, to taste (optional)
1/4 teaspoon salt
1 stick cold butter, cut into small pieces
Grease a 9x13 glass pan with butter. Tear your bread into small pieces, and place evenly in pan. Beat together eggs, milk, heavy cream, sugar, and vanilla, and pour mixture evenly over bread. Cover, and refrigerate overnight.
You can make the topping at night and refrigerate separately from the casserole, or mix it together in the morning. To make the topping, mix all the dry ingredients together. Add butter pieces, and using a pastry blender or 2 knives mix together until it resembles coarse crumbs.
When it is time to bake the casserole, sprinkle topping over bread mixture, and bake at 350 for 45 minutes. Serve immediately with maple syrup.
Source: The Pioneer Woman