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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

French Toast Casserole Recipe

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This recipe for French Toast Casserole is from Some Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
3/4 cup blueberries
6 eggs
3 cups half-and-half or milk
2 tsp. vanilla extract
Cinnamon-sugar or Confectioners sugar
Whipped butter
syrup
Directions:
Directions:
Preheat oven to 350º.
Place the bread cubes and blueberries into a lightly greased 3-quart shallow baking dish.
Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk.
Pour the egg mixture over the bread cubes.
Stir and press the bread cubes into the egg mixture to coat.
Refrigerate for 1 hour or overnight.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Sprinkle with the cinnamon-sugar.
Serve with the butter and syrup.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 15 minutes Bake: 45 minutes Chill: 1 hour or overnight
Personal Notes:
Personal Notes:
This became our Christmas morning tradition!! I would bake it while we opened presents! I also doubled the recipe most times also.

 

 

 

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