Baked French Toast Casserole
Lynn Byers McClellan
ingredients
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 TBSP. granulated sugar
- 1 tsp. real vanilla flavoring
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 tsp. ginger
- 1/4 tsp. ground cloves
- Pinch of salt
directions
- 1
Slice French bread into 20 slices, 1-inch each. (Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, ginger, & cloves, & salt. Beat with a mixer or whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees.
- 2
Serve with warm maple syrup & chopped pecans. This with a dish of fresh fruit is a nice family breakfast or brunch for your friends.
- 3
Lynn Byers McClellan
Source: Lynn Byers McClellan
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