French Toast Casserole I
- 1 loaf Italian bread
- 8 ounces cream cheese
- 1/2 cup sugar divided
- 1/2 teaspoon vanilla (or almond) extract
- 1/2 cup pecans
- 4 eggs
- 2 cup milk
- 1 teaspoon cinnamon (some like more)
- 2 tablespoon melted butter
Melt cream cheese in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese.
Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.
Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes.
Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze.
Thaw completely to cook. When ready to bake - Bake at 350 degrees for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.
French Toast Casserole II
- 4 eggs
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 10 slices day old French bread (3/4 inch thick)
- 1 to 2 tablespoons butter, melted
In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13x9 inch baking dish. Pour egg mixture over bread. Let soak for several minutes, turning bread once to coat. Freeze until firm. Package in airtight containers. To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450ºF for 7 minutes; turn and bake 10-12 minutes longer or until golden brown. Serves 4-5.