Sunday, April 18, 2010

French Toast Casserole ***

I posted a French Toast recipe last week, but I didn't give it a glowing review.  Gabrielle, from the BBC board recommended I try this one instead, and boy, am I glad she did!  My biggest problem with last week's recipe was the texture.  It was just too mushy.  Even after cooking it extra time, it was still too mushy.  This one was perfect!  There were less eggs, so you really didn't get the eggy layer going on.  The cream cheese layer is absolutely to die for.  Almost like a little bite of cheesecake in there.  I'll definitely be making this again.

(Jen ~ hmschlin2)

1 pound loaf Italian Bread
8 ounces cream cheese
1/2 C brown sugar, divided
1/2 tsp. vanilla or almond extract
1/2 c. chopped pecans, optional
4 eggs
2 c. Milk
1 tsp. cinnamon
2 TBSP. butter, melted

Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish. **Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread)Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.
In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes.
Freeze at this point or let sit in refrigerator overnight.
Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings.

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