Here’s a variation on a recipe I saw on a cooking show. I will just highlight now, that this is not in any way healthy! But it is fast and a delicious way to serve brunch to several people at once.
It’s kind of a glorified bread pudding really, and it’s really yummy.
French Toast Casserole
Here’s a variation on a recipe I saw on a cooking show. I will just highlight now, that this is not in any way healthy! But it is fast and a delicious way to serve brunch to several people at once. It’s kind of a glorified bread pudding really, and it’s really yummy.
Ingredients
- 200 g diced Bacon
- 50 g butter sliced into small cubes
- 5 cups stale white bread
- 70 g pecans toasted and chopped
- 1 large apple toasted and chopped
- 11 large eggs beaten
- 1/2 cup maple syrup plus 1/2 cup for serving
- 1/2 cup milk
- 1 1/2 tsp cinnamon
- a few grates fresh nutmeg
- pinch of salt
- peel of 1 lemon
- 1 cinnamon stick
Instructions
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Toast the bread cubes and pecans in the oven for approximately 20 minutes at 180ºC, turning once or twice as they toast.
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Preheat a fry pan over medium-high heat with and cook the diced bacon until crisp and golden brown. Let cool.
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Grease (oil spray is easiest) a medium to large casserole dish. In the dish, place approximately half of the diced cubes of butter.
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In a large mixing bowl, combine the eggs, 1/2 cup maple syrup, milk, cinnamon, nutmeg and salt, and whisk until blended.
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Layer the bread, nuts, bacon and apple in the casserole dish.
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Pour over the egg mixture, making sure the dish is covered evenly. Dot the remaining butter cubes over the top. Cover with foil and place in the refrigerator overnight.
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The next day, preheat the oven to 180ºC. Bake covered for 1 hour, until puffed and remove foil and bake uncovered until golden brown, around 15 minutes.
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Over medium heat, in a small saucepan, combine 1/4 cup maple syrup, lemon peel and cinnamon stick until warmed through.
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To serve, scoop casserole onto a plate and serve with warm maple syrup on top.
