RECIPE OF THE WEEK: French toast casserole

Staff Writer

French Toast Casserole
2 T. Karo syrup
1 c. brown sugar
French bread
pecans, chopped (optional)
5 eggs
1 tsp. vanilla
1/2 c. butter
1 1/2 c. milk
cinnamon & nutmeg to taste

Melt syrup, butter and brown sugar. Pour into greased 9 x 13 baking dish. Slice bread 1 1/2 inch thick and arrange in pan on top of syrup mix. Add pecans to pan, if using. Mix eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove pan from refrigerator fro 30 minutes before baking. Bake in a 350 degree preheated oven for 30 minutes or until brown and bubbly. Un mold casserole onto platter as if it were a cake with the bottom now being the top.
Recipe by Catherine Weigold

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