Whether you’re a guest or the head chef and bottle washer, you’ve undoubtedly put a great deal of time, energy and thought into your Thanksgiving plans. In these economic times Thanksgiving can be considered an investment both monetarily and emotionally. With so much to consider in order to get everyone seated for the big feed, the last thing you should stress about is cooking breakfast Thanksgiving morning. Why not prepare breakfast the night before, refrigerate overnight then pop a delicious Baked French Toast casserole into the oven to be enjoyed by one and all. You’ll have plenty of time to stand over the stove after breakfast!
There are endless recipes in print and online for Baked French Toast and most of them are very good. This recipe, however, is beyond good. Not only that, but it takes just a few minutes to prepare. I recommend serving it with fresh fruit salad or halved grapefruit, mimosas and plenty of coffee.
Baked French Toast
1 loaf store bought or better yet, home baked, Raisin Bread (you could substitute croissants or French Bread)
2 cups half-and-half
2 teaspoons vanilla extract
½ teaspoon cinnamon
A pinch of nutmeg
½ cup unsalted butter
1 ½ cup packed light brown sugar
3 Tablespoons Agave syrup, brown syrup or corn syrup
1. Tear thick slices of bread into bite sized pieces. Arrange in bottom of buttered 13 x 9 inch casserole.
2. In a large bowl beat together eggs, half-and-half, vanilla, cinnamon, and nutmeg
3. Pour over bread pieces, cover and refrigerate overnight.
4. In the morning, remove casserole from refrigerator. Preheat oven to 350 degrees F. In a medium saucepan combine butter, brown sugar and syrup. Heat to simmer and pour over bread and egg mixture.
Bake uncovered about 40-45 minutes or until eggs have set.