Last night we were deciding what to make for our Sunday morning breakfast and I decided that a baked french toast casserole sounded good. I had tried one a long time ago but it came out dry and generally not good. I was determined that this one would come out better. After perusing the web for recipes I found a combination of recipes that sounded as though they would work. This seemed to be a good mixture of recipes, was super easy and didn’t need any syrup.
- 1/2 cup (1 stick) butter (melted in my cute little tiny butter warmer pot!)
- 12 slices bread (I used a whole challah bread)
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup chopped walnuts
- 5 eggs
- 2 tsp vanilla
- 1 cup milk
- 1/2 cup heavy cream
- Melt butter
- Pour melted butter into a 9 x 13 inch pan
- Layer 6 pieces of bread into the baking dish. Break pieces to fit so that the layer is complete and there are no open spaces.
- Mix together the brown sugar, cinnamon and walnuts in a bowl.
- Sprinkle 1/2 of the brown sugar mixture onto the bread.
- Add a second layer of bread over the first again taking care to fill in the spaces.
- Sprinkle the 1/2 of the brown sugar mixture over the bread.
- In a separate bowl combine the eggs, milk, cream and vanilla.
- Beat with a whisk or a fork until all the egg yolks are broken and the mixture is slightly bubbly.
- Pour this over the bread.
- Cover with foil and refrigerate overnight.
- Remove from the fridge and bake at 350 covered for 30 minutes.
- Bake uncovered for another 15 minutes.