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French Toast Casserole
French Toast Casserole
This breakfast classic just got a shot of whiskey to add to the flavor and crunchy french bread to soak up the batter. Cookbook author Kent Rollins is showing us how to whip up French Toast, but the cowboy way. Pick up your copy of Kent Rollins' book Comfort F.... Show more
French Toast Casserole
Kent and Sharon Rollins
Yield: Makes 10 servings
Prep Time: 20 Minutes
Total Time: 50 minutes
Ingredients:
2 sticks butter, plus more for greasing
1 (16 oz) loaf French bread
1 cup plus 2 tablespoons packed light brown sugar
¾ cup granulated sugar
8 large eggs
2 cups milk, half and half, or heavy cream
1/3 cup whiskey
4 teaspoons vanilla extract
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
½ cup chopped pecans (optional)
Powdered sugar, blueberries, and maple syrup for serving (optional)
Directions:
1. Preheat the oven to 375. Butter a 9 x 13-inch baking pan.
2. Cut the bread into 1-inch squares. Place on the prepared baking pan and bake for about 10 minutes, until it dries out.
3. Meanwhile, in a medium saucepan over medium heat, melt the butter. Whisk in 1 cup of the brown sugar and ¼ cup of the granulated sugar until smooth. Evenly pour the mixture into the bottom of the pan. Top with the bread cubes and press down slightly.
4. In a medium bowl, whisk together the eggs, milk, whiskey, the remaining ½ cup granulated sugar, vanilla, 2 teaspoons of the cinnamon, and 2 teaspoons of the nutmeg. Evenly pour the mixture over the bread cubes.
5. Bake for 20 minutes. Remove from the oven and sprinkle with the remaining 2 teaspoons cinnamon, 2 teaspoons nutmeg, 2 tablespoons brown sugar, and, if desired, the pecans. Continue baking for 8 to 10 minutes, until golden brown. Remove from the oven and let cool slightly before serving. Serve warm with powdered sugar, blueberries, and syrup, if desired.
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