November 24, 2013

French Toast Casserole

Office breakfasts are the best! It is fun to see the culinary side of coworkers, as it is not something frequently experienced. This casserole was very simple to prepare and is best made the night before. Recipe adapted from Paula Deen.

  • 1 (16 oz.) loaf Cinnamon Raisin bread
  • 8 large eggs
  • 2 cups fat free half-and-half
  • 1 cup almond milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash of salt
  • Praline Topping, recipe below
  • 100% pure Maple Syrup
  • 1½ sticks unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons agave nectar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  1. Over your lowest heat setting on you stove, melt the butter, careful to not burn.
  2. Once melted, remove from heat and add all remaining ingredients. Stir until well incorporated.
  3. Store in a glass, ait-tight container overnight. Makes enough for Baked French Toast Casserole.
  1. Slice bread into 1-inch cubes and arrange in a well greased 9x13" glass baking dish.
  2. In a large bowl, combine the eggs, fat free half-and-half, almond milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly.
  3. Pour mixture over the cubes of bread, making sure all are covered evenly with the milk-egg mixture. 
  4. Cover with foil and refrigerate overnight.
  5. The next day, preheat oven to 350°F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup and enjoy :)

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