Make-ahead casserole is good Mother’s Day treat

Robin McDaniel
This French Toast Casserole can be made ahead and served hot on Mother's Day to begin mom's special day.

This French Toast Casserole can be made ahead and served hot on Mother's Day to begin mom's special day.

Mother's Day will be here on Sunday, May 9, and one good way to get mom's special day off to a good start is with breakfast in bed. This French Toast Casserole is designed to be made the night before, then baked the next morning for a hot, easy breakfast.

French Toast Casserole

1 loaf (12 oz.) French bread, cut into 1-inch slices

6 large eggs

1 block (8 oz.) cream cheese, cut into cubes

1 can (16 oz.) peaches, sliced

1 1/2 cups milk

1/2 cup half and half

2 tsp. vanilla

1/2 tsp. nutmeg

1 tsp. cinnamon

1 cup blueberries, fresh or frozen

Topping

3/4 cup butter or margarine

1 1/3 cup light brown sugar

3 Tablespoons dark syrup

1 1/3 cup chopped pecans

Place a layer of the bread slices in a 9x13-inch glass dish that has been lightly coated with any non-stick cooking spray. On the top of each bread slice, place a layer of peaches and dot it with cream cheese. Sprinkle with blueberries.

In a blender or using an electric mixer, blend eggs, milks and spices. Pour over bread. Cover and refrigerate overnight.

Just before baking, make the topping, using a fork to blend until it becomes crumbly. Sprinkle evenly over the top. Bake uncovered for 50 minutes in a preheated 350 degree oven. It will be puffed somewhat and golden brown. Serves 6 to 8. If you choose a lighter version, use egg beaters, skim milk and reduced fat margarine.

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