STUFFED FRENCH TOAST CASSEROLE

Stuffed French Toast Casserole image

Provided by Galley Wench

Categories Breakfast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

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8 -12 slices French bread, day old sliced diagonally 1/2 inch thick (enough bread to make two tight fitting layers in the baking dish)
4 large eggs
1 cup milk
1 cup cream
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup orange marmalade
2 -3 tablespoons crystallized ginger, minced
4 -6 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon cinnamon
2/3 cup light brown sugar, packed
1 1/2 tablespoons maple syrup or 1 1/2 tablespoons honey
3/4 cup walnuts, chopped

Steps:

Preheat oven to 350 degrees.
Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes.
Cool,.
Spray a 9 x 9 baking dish with non-stick spray.
Mix crystallized ginger into the apricot preserves.
Spread the cream cheese on one side of half of the slices of french bread.
Place the cream cheese topped slices in the baking dish, cream cheese side up.
Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches).
Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon.
Pour mixture over the bread slices.
Place plastic wrap over the top and refrigerate overnight.
(Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap).
Next Morning:.
Preheat oven to 350 degrees F.
Mix together the butter, brown sugar, cinnamon and maple syrup until smooth.
Stir in the walnuts.
Evenly drop the topping mixture over the casserole.
Bake for approximately 50-60 minutes or until golden brown and set.
Cool for 10 minutes before serving.