I am a carb addict…there, I admitted it. I will pass up eggs and meat any day for french toast, pancakes, hot bread, cake or cookies. However, I’m trying to change my ways! Last year I did so well leaving off my sugars and breads. But now I have fallen back into the same old habits. Greg has been doing a low carb diet for several months now and looks great. He’s my inspiration to gain control again. I made this overnight French Toast Casserole several weeks ago. It was delicious and even looking at this terrible, out of focus picture, it has my mouth watering. For now, this is it though, no more high carb recipes.
I know that I will not swear off carbs for good. But hopefully I can learn to limit them in my life. I will try to bring you more delicious recipes, but healthier. As always, I love for you to share your recipes with me. My email address is email@example.com.
This recipe is adapted from the French Toast Casserole on one of my favorite blogs, ezrapoundcake.com. It’s especially good for a crowd.
- 4 tbsp. unsalted butter, melted
- ¾ c. firmly packed light brown sugar
- 1 loaf French bread or Cinnamon Raisin Bread, sliced thick
- 8 lg. eggs, lightly beaten
- 1 c. whole milk
- 1 tbsp. pure vanilla extract
- 1 tsp. ground cinnamon
- pinch of salt
- ½ c. chopped pecans
- Combine the melted butter and brown sugar in a 9 x 13-inch baking dish. Arrange the bread slices in the dish (It's fine to overlap.)
- In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt. Pour the mixture over the bread, and let it soak in. Top the bread evenly with the pecans.
- Cover with plastic wrap and refrigerate for 3 to 12 hours.
- Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
- Bake the casserole until it's browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners' sugar & extra cinnamon over the casserole, and serve it with maple syrup.