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Frenchy Toast Casserole


Great for freezing! This casserole can be made the night before and kept chilled in the fridge overnight. All you’ll have to do the next morning is pop it in the oven. Vegetarian friendly! Makes 6 to 8 Servings


3/4 cup (11/2 sticks) unsalted butter
1 1/2 cups packed light brown sugar
2 teaspoons ground cinnamon
1 loaf extra-thick sliced white bread, such as Texas Toast, crusts removed
2 cups whole milk
6 large eggs
1 cup your favorite berries


  1. Preheat the oven to 350°F.
  2. Melt the butter in a small saucepan set over medium heat. Add the brown sugar and 1 teaspoon of the cinnamon and stir to make a paste. Spread the paste in the bottom of a 9 x 13-inch casserole dish. Lay the bread on top of the paste in two layers.
  3. In a separate bowl, combine the milk, eggs, and remaining 1 teaspoon cinnamon. Pour the mixture over the bread in the dish. Bake for 30 minutes, or until top has risen a little and is golden brown. Top with berries when serving.

Reprinted with permission from The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock, copyright © 2011. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc.



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