Sweet Bread French Toast Casserole
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
6 Servings
As featured in the:
Oct. 28, 2009 Coupon Book
Recipe Category
When the weather starts to get cooler, a warm, filling breakfast just makes more sense. You’ll have to start this one day ahead of time, but it’s well worth the wait.
Ingredients
1 loaf of Portuguese sweet bread
8 large eggs
2 cup half-and-half
1 cup milk
2 tbsp. granulated sugar
1 tsp. vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg
pinch salt
cooking spray
1 butter (melted)
1 cup packed light brown sugar
1 cup candied macadamia nuts (chopped)
¼ cup coconut pancake syrup
coconut syrup (for serving)
Instructions
Slice sweet bread into about 20 slices, 1″ thick. Liberally spray a 9″ x 13″ baking dish with cooking spray and arrange bread slices in 2 rows overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, and beat with a rotary beater or whisk until blended (but not too bubbly). Pour mixture over the bread slices, making sure they’re evenly covered (get the mixture in between the slices with a spoon). Cover and refrigerate overnight.
The next morning, preheat oven to 350º F. Combine all the ingredients for the topping (melted butter, light brown sugar, macadamia nuts, coconut pancake syrup, ½ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg) and spread evenly over the top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with coconut pancake syrup.
Recipe By:
Prep + Cook Time:
1 hr
Serving Size:
6 Servings
As featured in…
Oct. 28, 2009 Coupon Book
