Baked French Toast

Breakfast Casserole - Breakfast and Brunch

I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 14hrs5 mins

Total: 15hrs

Servings: 12

Yield: 12 servings

Baked French Toast

Ingredients

1 (1 pound) loaf French bread

cut diagonally in 1 inch slices

8 eggs

2 cups milk

1 ½ cups half-and-half cream

2 teaspoons vanilla extract

¼ teaspoon ground cinnamon

¾ cup butter

1 ⅓ cups brown sugar

3 tablespoons light corn syrup

American Breakfast Casserole

Breakfast and Brunch

Directions

Step 1

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl beat together eggs milk cream vanilla and cinnamon. Pour over bread slices cover and refrigerate overnight.

Step 2

The next morning preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine butter brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Step 3

Bake in preheated oven uncovered for 40 minutes.

Nutritional Information

Baked French Toast

Servings Per Recipe:12

Calories: 394.9

% Daily Value *

Protein: 11g 22%

Carbohydrates: 44.4g 14%

Dietary Fiber: 0.9g 4%

Sugars: 20.3g

Fat: 19.8g 30%

Saturated Fat: 11.2g 56%

Cholesterol: 168.9mg 56%

Vitamin A Iu: 701IU 14%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.1mg 8%

Vitamin C: 0.4mg 1%

Folate: 74.5mcg 19%

Calcium: 131.4mg 13%

Iron: 2.1mg 12%

Magnesium: 23.9mg 9%

Potassium: 218.9mg 6%

Sodium: 407.9mg 16%

Thiamin: 0.2mg 24%

Calories From Fat: 178.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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