Monday, April 26, 2010

Recipes for French Toast Casseroles

Donna Gruel provided these recipes for her delicious French Toast casseroles that were served at the VIR rally.

Company French Toast

1/2 cup margarine
1 cup brown sugar
12 slices bread
5 eggs, beaten
1 1/2 cups milk

Melt margarine. Combine sugar and cinnamon. Arrange 6 slices of bread on top of 1/2 of melted margarine in a 13 x 9 pan. Sprinkle bread with 1/2 the sugar mixture. Top with remaining 6 slices of bread, drizzle with rest of margarine. Sprinkle with remaining sugar mixture.

Combine eggs and milk. Pour over the bread. Cover and chill overnight.

Bake at 350 for 35-40 minutes.

Serve with syrup like regular French toast.

Sausage Stuffed French Toast

4 eggs
3 cups milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 package sausage Aidels Smoked Chicken apple, chopped
4 cups apple peeled, cored and sliced
3 tablespoons butter
3 cups apple cider
pinch ground cloves
12 slices of bread - French or egg is good

Preheat oven to 350

Whisk together eggs, milk, nutmeg and cinnamon in a large bowl.

Cover bottom of large baking dish with 6 slices of bread, cover with sausage then cover the sausage with the remaining 6 slices of bread.

Pour the egg mixture over bread layers. Let stand 15 minutes (or overnight).

Bake at 350 for 25-30 minutes until golden and puffed.

In a large skillet, melt butter over medium heat. Add apples and saute until slightly soft, about 3 minutes. Add cider and cloves, boil for 5 minutes over high heat until apples and cider form a syrup.

Cut the baked French toast and serve with spoonfuls of apples and syrup.