Overnight French Toast Casserole

By carvalhohm2

Ingredients

• 1 cup brown sugar
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 8 eggs
• a pinch of salt
• 1 cup milk
• 1/2 cup of cream
• 1 teaspoon of vanilla
• 1/2 cup of unsalted melted butter – cooled down
• 2 day old,small baguettes – sliced at the diagonal or cubed (about 20 slices)

Details

Servings 8
Adapted from thefrugalchef.com

Preparation

Step 1

Butter a 13×9 oven proof pan. Add the ½ cup of melted butter and swirl to coat the bottom.

In a bowl mix together the brown sugar, cinnamon and nutmeg.

In another bowl, whisk the eggs with the pinch of salt, milk, cream and vanilla.

Layer bread in your pan and sprinkle with half of the sugar and spices. Add half of the egg mixture.

Add a second layer of bread on top and sprinkle evenly with the remaining sugar. Pour the remaining eggs – swirl the pan so it reaches all corners – and lightly press the bread into the eggs with a fork.

Cover your pan with plastic wrap and refrigerate over-night.

Preheat oven to 350 degree F (175 C).

Place the pan in the oven for 40 minutes – until the eggs are cooked and the casserole has risen a bit. Remove from oven and allow sitting for about 5 minutes before you cut it. Serve with maple syrup and enjoy.

CALORIES 383.74; FAT 17.67 grs (sat 10.08; mono 3.74; poly 1.20); PROTEIN 11.38 grs ; FIBER 1.20 grs; CARBS 44.76 grs; CHOLESTEROL 229.50 mg; IRON 2.03 mg; SODIUM 425.61 mg; CALCIUM 93.76 mg