CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE
Cinnamon Pecan nightlong French toast Casserole is a simple however spectacular brunch formula served with syrup. It’s excellent for the vacations or a special weekend breakfast.
This simple nightlong French toast Casserole could be a straightforward and delicious brunch formula that's excellent for serving a crowd. Whether or not you're serving your family a special breakfast on a Sunday morning or hosting a special vacation brunch, this formula is winner. It’s got all the nice flavors of ancient French toast with a bit cinnamon pecan twist. Crunch pecans stock up the soft French toast for a pleasant distinction in textures and flavors.
 |
| CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE |
French Toast is such an excellent breakfast, however it typically looks like it desires a dish for an entire brunch. I really like serving a carb significant meal like French toast with a lightweight dish on the facet. A salad like Strawberry bleu dish could be a contemporary and delicious formula that pairs splendidly with the wealthy French toast casserole.
This French toast casserole is that the excellent thanks to assign a loaf of stale bread. The stale bread soaks up the egg mixture splendidly and when it’s baked you'll ne'er understand the distinction. Frankly, a extremely contemporary loaf of light bread is a smaller amount ideal if you aren’t creating this nightlong, as a result of it won’t quickly absorb the liquids.
INGREDIENTS :
- 2/3 c. half and half
- 1 loaf of stale French bread (not the crusty kind)
- 5 eggs
- 1/3 c. chopped pecans
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
INSTRUCTIONS :
- Preheat oven to 350°. In a large bowl, whisk together the eggs, half and half, vanilla, cinnamon and nutmeg.
- Cut the loaf of French bread into 1 inch thick slices. Dunk each piece of bread in the egg mixture.
- Arrange the pieces of soaked bread in a sprayed 9"x13" pan. Pour the remaining egg mixture over the slices of bread and cover.
- Refrigerate covered for 4-12 hours. Pull back the cover and top with the chopped pecans. Return the cover.
- Bake at 350° for 10 minutes covered. Remove the cover and bake an additional 20 minutes. Serve with maple .
