Email to Cat      

Overnight French Toast Casserole

Source of Recipe


From "Desperation Entertaining"






List of Ingredients



• Cooking oil spray
  
• 1 large loaf (1 lb.) Italian-style or French-style bread
  
• 6 large eggs
  
• 1-1/2 cups half-and-half
  
• 1-1/2 cups orange juice
  
• 2 tsp ground cinnamon
  
• 6 Tbsp butter
  
• 3/4 cup chopped pecans or walnuts
  
• Maple syrup, for serving
  






Instructions



1. Spray a 13x9-inch glass or ceramic baking dish with cooking oil spray. Cut the bread into bite-size cubes. Place 1 cup of the cubes in an airtight container and set aside until just before baking. Place the remaining cubes in the baking dish.
   
   
2. Break the eggs into a large bowl, and whisk well. Whisk in the half-and-half, orange juice and cinnamon until well combined. Pour the egg mixture over the bread cubes in the baking dish. Press the bread cubes down into the egg mixture. Refrigerate for at least 8 hours. (At this point, the casserole can be refrigerated, covered, for up to 24 hours.)
   
   
3. When ready to bake: Preheat oven to 375 degrees (F).
   
   
4. Place the butter in a 2-cup or larger glass measure, cover with a paper towel and microwave on HIGH until melted, about 45 seconds. Put the nuts in the container with the reserved bread cubes. Drizzle the melted butter over the bread mixture and stir until the bread cubes and nuts are mixed and coated with butter. Uncover the casserole and press down the bread cubes already in it to remoisten. Sprinkle the mixture of buttered bread cubes and nuts evenly over the top.
   
   
5. Bake the casserole, uncovered, until lightly browned on top, about 35 minutes. Let rest for 5 to 10 minutes before cutting it into squares and serving.
   
   Pass maple syrup at the table to drizzle on top.
   
   Serves 8