french toast casserole

French Toast Casserole

Top:

8 eggs

1 1/2 cups half and half

1 tablespoon light brown sugar

2 teaspoons vanilla extract

Bottom:

16 slices french bread

1 stick, 1/2 cup, butter

3/4 cup light brown sugar

1/2 cup maple syrup

3/4 cup pecans, chopped

cinnamon sugar

Day before baking: whisk eggs in medium size bowl.  Add remaining top ingredients and whisk together.  Pour 1/3 of mixture into 9 x 13 baking dish.

Cover egg mixture with one layer of bread slices.  Sprinkle with cinnamon sugar and then drizzle with another third of the egg mixture.  Make another layer of bread slices, cinnamon sugar and drizzle with remaining egg mixture.  Cover and place pan in fridge overnight.

Put butter, 3/4 cup brown sugar, maple syrup and pecans in separate 9 x 13 baking pan.  Cover and set aside.

Morning of baking: heat oven to 350 degrees.  Put baking pan with butter/brown sugar mixture in oven to melt while oven is heating.  Once melted, remove from oven and stir in baking pan.

Place bread slices from other pan on top of melted butter and nut mixture forming two layers.  Sprinkle top with cinnamon sugar.

Bake for 40 minutes until bubbling, puffed and browning.

Serve ‘upside down’ with additional maple syrup.

enjoy xo

cedarbrake egg casserole

Cedarbreak Egg Casserole (1)Cedarbrake Egg Casserole

7 eggs, room temperature

1 cup milk

2 teaspoons sugar

1 pound jack or muenster cheese, shredded

4 oz, 1/2 package cream cheese, room temperature

1 16 oz container of cottage cheese, room temperature

6 tablespoons flour

1 teaspoon baking powder

Spray 9×13 baking dish with pan release.

In medium size bowl, whisk eggs.  Add milk and sugar and whisk again.

Add cheeses to egg mixture and stir.  Add flour and baking powder.  Blend well.

Pour into baking dish and bake at 325 for 45 minutes until set and beginning to brown around edges.

Excellent company casserole prepared night before and baked in the morning.  If going from fridge to oven, bake approximately 55 minutes.

enjoy xo