French Toast Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 397.8
- Total Fat: 16.3 g
- Cholesterol: 180.5 mg
- Sodium: 368.6 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 2.1 g
- Protein: 10.1 g
View full nutritional breakdown of French Toast Casserole calories by ingredient
Introduction
From Cooks' Illustrated Cook & Bake Cookbook. Delish! From Cooks' Illustrated Cook & Bake Cookbook. Delish!Number of Servings: 12
Ingredients
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1 16 oz. loaf of french bread, sliced
9 eggs
2 c. skim milk
1 t ground cinnamon
1/2 t ground nutmeg
2 T vanilla extract
1/3 C dried apricots, snipped
1/4 C dried cranberries
Topping:
1 stick butter, softened
1 1/2 c. brown sugar
3 T corn syrup
1/2 c. chopped pecans
Directions
1. Toast bread at 325F for 25 minutes, rotating bread on cookie sheets halfway through.
2. Simmer apricots & cranberries in small amount of water for 5 or 10 minutes, until slightly softened and plumped.
3. Spray a 9X13 casserole dish with non-stick spray. Layer the french bread slices tightly in 2 layers, sprinkling the fruit in between the pieces of bread here and there.
4. Mix together the milk, splenda, eggs, cinnamon, nutmeg, and vanilla until well blended. Pour slowly over the french bread, allowing it to soak-in a bit. Push gently on the bread to submerge as much as possible.
5. COver with plastic wrap and refrigerate for at least 4 hours.
6. Mix together the butter, sugar, & corn syrup until fully incorporated. Add the pecans and mix thoroughly. Spread onto the top of the bread as smoothly and evenly as possible (given the thick consistency of the topping).
7. Bake at 350 F for 60 minutes, or until puffed and gorgeous.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user SENORAHACHE.
2. Simmer apricots & cranberries in small amount of water for 5 or 10 minutes, until slightly softened and plumped.
3. Spray a 9X13 casserole dish with non-stick spray. Layer the french bread slices tightly in 2 layers, sprinkling the fruit in between the pieces of bread here and there.
4. Mix together the milk, splenda, eggs, cinnamon, nutmeg, and vanilla until well blended. Pour slowly over the french bread, allowing it to soak-in a bit. Push gently on the bread to submerge as much as possible.
5. COver with plastic wrap and refrigerate for at least 4 hours.
6. Mix together the butter, sugar, & corn syrup until fully incorporated. Add the pecans and mix thoroughly. Spread onto the top of the bread as smoothly and evenly as possible (given the thick consistency of the topping).
7. Bake at 350 F for 60 minutes, or until puffed and gorgeous.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user SENORAHACHE.
Member Ratings For This Recipe
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GOCYCLE
