Connie RundgeOven French Toast With Nut Topping

8
Servings
1d
Prep Time
50m
Cook Time
1d 50m
Ready In


"Overnight brunch dish I think this could be good freezer breakfast"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (504.5 g)
  • Calories 1102.8
  • Total Fat - 67.7 g
  • Saturated Fat - 28.4 g
  • Cholesterol - 996.1 mg
  • Sodium - 1022.8 mg
  • Total Carbohydrate - 81.7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 45.7 g
  • Protein - 44 g
  • Calcium - 316.3 mg
  • Iron - 7 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.5 mg

Step 1

Heavily butter and Pam spray a 9x13 casserole

Step 2

Place bread in it

Step 3

Blend milk 1/2 &1/2 spices and eggs

Step 4

Pour over bread

Step 5

Cover with foil

Step 6

Put in fridge overnight

Step 7

Next morning

Step 8

Preheat oven to 350 degrees F

Step 9

Mix up topping

Step 10

Dot over top of casserole

Step 11

Bake for 50 minutes until lightly browned and puffy put foil on top of browning to quickly

Tips & Variations


No special items needed.

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