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August 2, 2011
French Toast Casserole
Breakfast & Brunch
Prep time:
15 minutes, plus chillingbaking time:
40 to 45 minutes“On school holidays, Gram let us sleep late while she baked this casserole for us.”
Ingredients
Serves 6
- 4 ounces day-old French or Italian bread, cut into 3/4-inch cubes (about 4 cups)
- 1/3 cup golden raisins
- 1 (3-ounce) package cream cheese, cut into 1/4-inch cubes
- 3 large eggs
- 1 1/2 cups milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Additional maple syrup, optional
Directions
1
Spray 11x3x7-inch baking dish with nonstick cooking spray.
2
Place bread cubes in single layer in prepared baking dish. Sprinkle golden raisins and the cream cheese cubes evenly over the bread cubes.
3
Beat eggs in medium bowl with electric mixer set at medium speed until well blended. Add milk, maple syrup and vanilla extract; beat until well blended.
4
Pour egg mixture evenly over bread mixture. Cover; refrigerate at least 4 hours or overnight.
5
Preheat oven to 350°F. Combine sugar and cinnamon in small bowl; sprinkle evenly over casserole.
6
Bake, uncovered, until puffed, golden brown and knife inserted in center comes out clean, about 40 to 45 minutes. Cut into squares and serve with additional maple syrup, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Gram's layered casserole version of French toast didn't require any last-minute preparations. She arranged the dish the night before, so the eggs, milk and flavorings would have time to soak into the dry bread cubes.
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