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Thread: Recipe for "Make a-head" breakfast casserole for Easter Sunday

  1. #11
    Super Member Teacup's Avatar
    Join Date
    Jun 2009
    Location
    Central Illinois
    Posts
    2,023
    Quote Originally Posted by Letty View Post
    Goodness as an English woman and not familiar with all the ingrediants in America that sounds fantastic, wonder if I could make something similar? x Letty
    You could use any mild ground sausage. Do you have access to dried cranberries, or "craisins"? If not, you could substitute raisins, or just leave that ingredient out if you don't like raisins with your apples. Were there any other indredients you had a question about? I agree this recipe sounds really good, a bit different from the other breakfast and French toast casseroles I've made.
    Remember the teakettle...it is always up to its neck in hot water, yet it still sings!

    A Proper Tea is much nicer than a Very Nearly Tea, which is one you forget about afterwards. ~ Winnie the Pooh (A.A. Milne)

  2. #12
    Super Member
    Join Date
    Feb 2011
    Posts
    5,345
    My family loves this one!
    French Toast Bake

    Ingredients
    1 loaf French bread (13 to 16 ounces)
    8 large eggs
    2 cups half-and-half
    1 cup milk
    2 tablespoons granulated sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Dash salt
    Praline Topping, recipe follows
    Maple syrup
    Directions
    Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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 and salt and beat with a rotary beater 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 F.
    Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
    Praline Topping:
    1/2 pound (2 sticks) butter
    1 cup packed light brown sugar
    1 cup chopped pecans
    2 tablespoons light corn syrup
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.


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