Monday, October 29, 2007

French Toast Casserole( cooking light).....




I put this casserole together before I went to sleep on Saturday night. It was super easy to make and the best part was that I used up ingredients I already had on hand. I substituted a mixed berry fruit jam for the marmalade and almonds for the walnuts. I cut the recipe in half too. I really liked it, but Robin said it was just "ok"


Ingredients
3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts


Preparation
Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Yield
12 servings (serving size: 1 piece)

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1 Comments:

Anonymous Caroline said...

You know, I normally don't eat French Toast or casseroles (both are too heavy for me), but I saw this recipe recently and it did look good. I think the sliced almonds make more sense here; it brings to mind French breakfast pastries, particularly croissants aux amandes. Come to think of it, the idea behind them-- making a sweet baked breakfast out of old breads-- is very similar.

12:21 PM, October 30, 2007

 

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