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.
- 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
Toast the bread cubes and pecans in the oven for approximately 20 minutes at 180ºC, turning once or twice as they toast.
Preheat a fry pan over medium-high heat with and cook the diced bacon until crisp and golden brown. Let cool.
Grease (oil spray is easiest) a medium to large casserole dish. In the dish, place approximately half of the diced cubes of butter.
In a large mixing bowl, combine the eggs, 1/2 cup maple syrup, milk, cinnamon, nutmeg and salt, and whisk until blended.
Layer the bread, nuts, bacon and apple in the casserole dish.
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.
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.
Over medium heat, in a small saucepan, combine 1/4 cup maple syrup, lemon peel and cinnamon stick until warmed through.
To serve, scoop casserole onto a plate and serve with warm maple syrup on top.