French Toast Casserole

Yum.  Yum.  Yum.
My mom made this very dish on Christmas morning.  It was soooooooooooooooo yummy!  I think Kensington could have eaten the whole thing.  You’ll love this on a cold and cozy Saturday morning.
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1 loaf French bread, torn into bite-size pieces
6 eggs
1 1/2 cups milk
1 1/2 cups half-and-half
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup butter, softened

2 tablespoons maple syrup
1 cup brown sugar, packed
1 cup chopped pecans (optional)
Powdered sugar (optional)

Preheat oven to 350 degrees.

Arrange bread in a lightly greased 13 x 9 inch baking pan; set aside.  

Beat together next 6 ingredients; pour over bread.  Cover and refrigerate overnight.  

The next morning, take the butter, maple syrup, brown sugar and pecans and mix them together in a bowl to a crumbly mix.  Spread mix over casserole as your “topping” and bake  for 45 to 55 minutes.  (Check after about 30 minutes and if it’s getting to brown on top, cover with foil and continue cooking.)  

Dust with powdered sugar and let stand 5 minutes before serving. 

Serves 6 to 8


My mama knows how to make a great breakfast casserole!
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