Whenever I make a french toast casserole that means that I am making food for a bunch of people. Instead of topping off the casserole with one fruit, I like to please everyone so I do something different. I will make a french toast fruit bar. This recipe calls for a wonderful topping already, but I still like to add fruit. I will usually cut up some strawberries, bananas, apples, blueberries, raspberries, etc. You get the idea! Make your own fruit topping bar and everyone will be satisfied and happy!
Check out what our friends from Debbie Net have to say about this:
“Everything can be prepared the night before, all you need to do in the morning is spread on the topping and pop the entire casserole into the oven to bake.”
This is an easy casserole that will please everyone!
Ingredients
Cinnamon Crunch Topping
12 T Land O Lake’s butter (1-1/2 sticks)
1 c. light Domino’s brown sugar, packed
1 T light corn syrup
1 tsp McCormick’s ground cinnamon
1/2 tsp freshly ground nutmeg
Combine ingredients together in a medium sized bowl until well blended. Cover and refrigerate overnight.
Instructions
Slice the French bread diagonally into pieces about 1-inch thick. Generously butter a 9″ x 13″ baking dish. In a large bowl, whisk together the eggs, half and half, whole milk, sugar, vanilla extract, cinnamon, freshly grated nutmeg and salt until well blended, but don’t overbeat. Dip each slice of bread into the egg mixture and arrange in pan in two rows. The first piece should be standing, but leaning back against the side of the baking dish, continue dipping and layering the slices until you have two rows of approximately 10 slices each. Pour the remaining egg mixture evenly over the dipped slices of bread. Cover baking dish with aluminum foil and refrigerate overnight.
In the Morning
Preheat oven to 350° F. Spread Cinnamon Crunch Topping evenly over the top of the French Toast Casserole and bake for about 35 minutes or until the casserole is puffed and a light golden brown.
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Quick Tip: Serve with a side of bacon or sausage!
Thanks again to Debbie Net for this amazing recipe.
