Frenchy Toast Casserole

Name: Frenchy Toast Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters your favorite berries; 1 loaf extra-thick sliced white bread, such as Texas Toast, crusts removed; 6 larges eggs; 2 teaspoons ground cinnamon; 355 milliliters packed light brown sugar; 177 milliliters (1 1/2 sticks) unsalted butter; 473 milliliters whole milk

Frenchy Toast Casserole requires about 45 minutes from start to finish. This recipe serves 8. One serving contains 634 calories, 15g of protein, and 25g of fat. It is perfect for Autumn. If you have berries, extra-thick bread, brown sugar, and a few other ingredients on hand, you can make it. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 350°F.

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Oven

Melt the butter in a small saucepan set over medium heat.

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Butter

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Sauce Pan

Add the brown sugar and 1 teaspoon of the cinnamon and stir to make a paste.

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Brown Sugar

Cinnamon

Spread the paste in the bottom of a 9 x 13-inch casserole dish.

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Spread

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Casserole Dish

Lay the bread on top of the paste in two layers.

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Bread

In a separate bowl, combine the milk, eggs, and remaining 1 teaspoon cinnamon.

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Cinnamon

Egg

Milk

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Bowl

Pour the mixture over the bread in the dish.

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Bread

Bake for 30 minutes, or until top has risen a little and is golden brown. Top with berries when serving.

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Berries

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Oven

notes

Great for freezing! See our Freezer Tips on pages 23–2

This casserole can be made the night before and kept chilled in the fridge overnight. All you’ll have to do the next morning is pop it in the oven.

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Pop

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Oven

Vegetarian friendly!

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.

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Pollock