Thursday, February 11, 2010

French Toast Casserole

1 1/2 sticks butter
1 1/2 c brown sugar
1 1/2 tsp cinnamon
1 loaf Pepperidge Farm bread (1#)
6 eggs
2 c milk
Maple syrup (the real thing, not pancake syrup)
Use a 9x13 inch dish. Melt butter. Add brown sugar & cinnamon; make a paste & spread over bottom of dish. Use only Pepperidge Farm bread (this recipe will take a 1# loaf). Remove crusts. Layer two slices of bread and fill in sides and ends with smaller pieces. Beat 6 eggs & add 2 cups milk. Pour over top. Cover & refrigerate for a minimum of 4 hours or overnight. Uncover & bake 30-35 minutes at 350 degrees. Drizzle maple syrup on top. Place under broiler until brown & bubbly. Allow to sit 5 minutes before cutting. When serving turn the slice upside down on the plate. This allows all the ooey, gooey from the bottom to now run all over the slice as you eat it.
This is the "paste" you spread on the bottom of the dish

This is how you arrange the entire loaf of bread in two layers (minus the crusts)

Real maple syrup

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