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.

In 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!