French Toast Casserole III

Budget Menu & Dirt Cheap Recipes Breakfast Ideas French Toast Casserole III

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      French Toast Casserole III
      1 loaf challah, brioche or French bread, cut into 1-inch cubes
      3 cups mixed berries*
      8-oz pkg cream cheese, cut into 1/2-inch cubes
      For the base:
      1 1/2 cup whole milk
      1 cup heavy cream
      2/3 cup brown sugar, lightly packed
      8 eggs
      1 tsp vanilla extract
      1 tsp almond extract
      3/4 tsp ground cinnamon
      3/4 tsp coarse kosher sea salt
      For the topping:
      1/2 cup all-purpose flour
      1/2 cup brown sugar, lightly packed
      1/4 tsp ground cinnamon
      7 tbs unsalted butter, cold and cut into tablespoons
      1/4 cup sliced almonds
      Lightly butter the bottom of a tall 9×13-inch baking dish.

      Add half of the cubed bread into the pan. Top with half of the mixed berries and cubed cream cheese. Add remaining bread over top along with remaining berries and cream cheese.
      In a medium mixing bowl whisk together the milk, cream, brown sugar, eggs, vanilla extract, almond extract, cinnamon and salt.

      Pour over the bread, coating it evenly. Cover dish with a sheet of foil and place in the refrigerator overnight.
      Preheat oven to 350°.
      Meanwhile, make the topping in a medium mixing bowl. Combine the flour, brown sugar and cinnamon.

      Using a pastry blender, cut the butter in until pea size clumps form. Stir in the almonds. Remove the foil from the baking dish and sprinkle topping on.
      Place in the oven and bake for 60-75 min or until set.

      The top should be golden brown in color and the middle should spring back when touched. Remove from the oven and allow to cool for 15 min before slicing and serving. Dust with powdered sugar and drizzle with maple syrup, if desired.

      Serves 12+16
      impatient smilie

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Budget Menu & Dirt Cheap Recipes Breakfast Ideas French Toast Casserole III