French Toast Bake I have only made this recipe a couple of times. It's very good and sweet. It doesn't need to have syrup. I have found that in the 3qt oval corningware casserole dish I make it in, I can add a full loaf of bread. (this makes sure all the egg mixture is absorbed) Then when baking it, watch the sides and bottom. They seem to brown much faster. While the top stays gooey for a long time. You may want to adjust your oven temp. to 350 and cook longer. Remember that This is not done until the top is firm when shaken. Enjoy !!!
Preheat the oven 400... grease a 9 x 13 cake pan or a 3 qt. casserole dish.
12- Slices of day old bread cubed
(this is a great recipe for Texas toast bread or any thick bread, I would fill the pan you are using with bread since all the egg mixture needs to be absorbed)
5- large eggs beaten
2- 1/2 cups milk
1- cup brown sugar divided
1- teaspoon vanilla
1/2- teaspoon nutmeg
1/4- cup butter melted
2- cups blueberries (optional)
- Cube the bread and place in a greased pan or casserole dish.
- mix together well the beaten eggs, milk, 3/4- cup brown sugar, vanilla and nutmeg.
- pour this mixture over the bread. try to cover as much of the bread while pouring as you can.
- cover and refrigerate overnight.
- remove from the fridge 30 minutes before baking
- combine: 1/4 cup of melted butter and 1/4 cup brown sugar
- drizzle the butter/brown sugar mixture over the top of the bread.
Bake at 400 about 25-35 minutes or until no longer gooey looking.
(MUST BE FIRM WHEN SHAKEN)
May Add the Optional Blueberries now, sprinkle over the top and bake another 10 minutes. A good way to check for doneness is to take a fork and fold back the top, if it's still doughy looking it needs to cook a little longer..
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