Every now and then, I hit a recipe that just doesn’t work for me. Sometimes I know it’s operator error; other times I’m not sure if it’s me or if the recipe is off somewhere. This recipe was the latter.
I tried this French toast casserole a few months back for the shop when we were having a big event and were going to be there all day. It was a total flop. I mean, an undercooked, runny, goopy flop. Ugh. I followed the recipe as I found it and even extended the baking time a little. Maybe it was my oven — the thing was in the process of going out — or maybe I screwed something up somewhere along the line. I’m not sure, and I’m hesitant to fix it again without a backup on-hand. 😛
French Toast Casserole (From STARFLOWER at AllRecipes)
- 5 cups bread cubes
- 4 eggs
- 1 1/2 cups milk
- 1/4 cup white sugar, divided
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon margarine, softened
- 1 teaspoon ground cinnamon
Preheat the oven to 350* and butter an 8″x8″ baking pan. Line the pan with bread cubes.
In a large bowl, beat eggs, milk, 2 tablespoons of sugar, the salt, and the vanilla. Pour the mixture over the bread and dot with butter. Let the pan stand for 10 minutes.
Combine the remaining sugar with the cinnamon and sprinkle over the top. Bake about 45-50 minutes, until the top is golden.
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