Saturday Brunch + French Toast Casserole Recipe
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I’ve been wanting to make my mom’s French Toast Casserole recipe for some time, so I decided to host a little brunch for my friends so I could make it for a group! I mean, my 15 month old loves to eat, but this is the kind of thing that you make for more than just one family!
I made a fizzy fruit drink with 2 bottles of sparkling white grape juice to about 2-4 cups of cranberry juice to offer, in addition to coffee. I just eyeballed it until it was the color I wanted. I filled the pitcher with cut fruit, and had frozen some fruit in ice cubes for the drinks that morning a few days prior.
For the glasses, I had some leftover flowers from the arrangements, and I simply tied them on with some string. It couldn’t be easier, and it’s such a girly way to dress up an otherwise plain glass.
French Toast Casserole
1 loaf of soft french bread, cut into slices about 1 inch thick
2 cups half and half
1/2 cup sugar
1 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Arrange bread in a 9×13 baking dish sprayed lightly with Pam. Mix other ingredients together well, and pour evenly over bread. Let it sit overnight in the fridge.
In the morning, mix 1 stick of softened butter, 1 cup chopped pecans and 1 cup brown sugar and spread it on top of the bread before baking.
Bake at 350 degrees for 1 hour. Serve with warm maple syrup.
Enjoy! It’s rich and decadent. And perfect for a meal that is a combination of two!