Thursday, January 1, 2015

Cowgirl Cuisine - French Toast Breakfast Casserole

Happy New Year!  Here’s to the start of a joyous, healthy and very prosperous 2015.  We had a great holiday season and have many memories of fun with our families.  One very delicious memory is this warm, cinnamon-y, breakfast casserole that I made for Christmas morning. 

It was wonderful for the holiday, but should be enjoyed any time of year… trust me. 
It’s the perfect breakfast to cozy up a snowy winter weekend.

French Toast Breakfast Casserole
1 16 oz. loaf cinnamon swirl bread, cubed
6 eggs
1 ¾ cup milk (skim milk worked very well)
1 tsp. cinnamon
1 tsp. vanilla extract
¼ tsp. ground cloves
¼ tsp. ground nutmeg
¼ tsp. salt
¼ cup unsalted butter
½ cup brown sugar
¼ cup chopped pecans
Coat a 9” x 13” baking dish with cooking spray, and add the bread cubes.  Set aside.

In a large bowl, whisk together eggs, milk, cinnamon, vanilla, cloves, nutmeg and salt.  Pour the mixture over the cubed bread, pressing the bread down gently so it absorbs the egg mixture.

n a small saucepan, melt butter and whisk in brown sugar until melted.  Pour over bread.  Sprinkle with pecans.
  Cover with foil and refrigerate overnight.  Bake in a 350° oven for 25 minutes with foil on.  Remove foil and bake an additional 20 minutes.  
Let stand 15 minutes.  Serve with or without maple syrup.  9 servings
Have a wonderful week!

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