RECIPE
BY CATHY BLATNIK
OVERNIGHT FRENCH TOAST CASSEROLE INGREDIENTS FOR THE CASSEROLE:
FOR THE TOPPING:
11-ounce baguette loaf (enough for 10 cups of cubed bread)
4 tablespoons unsalted butter, melted
2. In a small bowl, place the eggs, milk, cinnamon and
3 tablespoons light-brown sugar
nutmeg and beat until well-blended with a large spoon or whisk.
5 large eggs
DIRECTIONS
1 1/2 cups milk
1. Spray a 9-by-13-inch pan with
3. Pour the mixture over the bread cubes and pecans, making sure all of the bread cubes are covered evenly.
1 cup chopped pecans
1 teaspoon cinnamon 1/2 teaspoon nutmeg
nonstick cooking spray. Slice the bread into 1-inch cubes and distribute evenly on the bottom of the pan. Sprinkle the chopped pecans on top.
4. Cover with plastic wrap or aluminum foil and put in the fridge for a minimum of eight hours.
5. When ready to bake, preheat the oven to 375 F and uncover the casserole. 6. While the oven is preheating, put the melted butter and light-brown sugar in a small bowl. Mix well and then drizzle evenly over the casserole. Bake for 30-35 minutes or until the casserole looks set in the middle. 7. Turn off the oven and let the casserole sit in the oven for about 10 minutes. Remove from the oven and top with powdered sugar or drizzle with maple syrup.
Makes 8-10 servings. ■ Cathy Blatnik grew up in Maryland, but has lived in Michigan for almost 17 years with her family, which includes her husband, adult stepson, adult daughter and a son in high school. She has been baking and cooking for as long as she can remember in Cathy’s “Kitchen.”
To the Robinwood Landing staff for their unwavering efforts to ensure our residents are cared for and comforted throughout this crisis.
MAY 2020
23
