Bourbon Vanilla French Toast Casserole Recipe 425 Recipes
BOURBON VANILLA FRENCH TOAST CASSEROLE RECIPE - (4.2/5)
Provided by hazelljbmh
Number Of Ingredients 10
Steps:
- Butter a 9 × 13 inch baking dish. Cut French bread diagonally in 1 inch slices, arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, bourbon and cinnamon. Pour over bread slices, cover and refrigerate overnight. Make sure that the slices are covered with the liquid mixture. I usually pour it with a measuring cup so I can slowly pour it over the bread to make sure I cover every slice. The next morning, preheat the oven to 350 degrees F. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Again, I use a measuring cup to pour it so that I can make sure all the slices are covered. Bake in preheated oven, uncovered, for 40 minutes.
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- In a large bowl whisk the eggs until light and fluffy. In a separate bowl, whisk the flour with a splash of milk to form a paste and break down the flour. This will help to incorporate the flour into the milk and egg mixture and prevent any clumps. Add the flour paste, the rest of the milk, bourbon, vanilla extract, cinnamon and salt to the eggs and whisk together until fully incorporated.
- Dip each piece of bread into your egg mixture, soaking about 20 seconds on each side. Only prepare one to two pieces at a time so that the bread doesn’t get too soggy. Place slices of your bread into the egg mixture and allow to soak for at least a minute.
- While the bread is soaking, melt two tablespoons of butter in the hot frying pan. Depending on the size of your skillet and bread place one to two pieces of bread into the hot skillet, leaving space between each piece. Fry each side for about 2 minutes or until it lightly browns. Repeat with remaining bread. Serve with whipped cream, maple syrup, and berries.
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Ratings 6Category Breakfast, BrunchCuisine AmericanTotal Time 55 mins
- In a large bowl, whisk together the milk, half and half, eggs, cinnamon and vanilla. Pour over the top of the bread. Cover and refrigerate for 2 hours, or overnight.
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