I love to have a big, festive breakfast on Christmas morning after all of the presents have been unwrapped. But I don't love to prepare a big, festive breakfast on Christmas morning after all of the presents have been unwrapped. That is why I love this recipe. I can put the pre-assembled casserole in the oven when the kids first sneak down to get a peak at the tree, and breakfast will be ready when the last gift is unwrapped. If you want, slice some bananas and strawberries the night before and have them waiting in the fridge, too. This recipe turns out beautifully and has always gotten rave reviews.
Oven Puffed French Toast (serves 6 to 8)
8 slices French bread, cubed
1/6 tsp nutmeg
1/4 tsp cinammon
1 tsp vanilla
3 cups half-and-half
1/2 cup firm butter, cubed
1 cup brown sugar
1 cup walnuts
Place bread slices in a single layer in a generously buttered 9x13 pan. In a large bowl, combine eggs, spices, vanilla and half-and-half, mix well. Pour egg mixture over bread slices. Cover and refrigerate overnight. Before baking, baste unabsorbed liquid over bread. Combine topping ingredients with pastry knife just until the mixture has a coarse texture. Sprinkle over bread slices and bake in a preheated oven at 350 degress for 40-60 minutes.
Note: I assemble the topping ingredients the night before and save the mixture in the refrigerator until I am ready to put the casserole in the oven.