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Night-Before French Toast Casserole

Recipe for May 20, 2007

While we’re awaiting the abundance of our green crops, here’s a recipe using the wonderful breads, eggs, quark and fruit available at our Sunday market!

Slices of crusty bread soak up the rich custard overnight in the refrigerator.  In the morning the first person up slides the casserole into the oven and breakfast is practically made. This will be perfect for entertaining during the upcoming long holiday weekend.

  • 1 long, thin French bread of other crusty French loaf bread, without seeds*
  • 8 large eggs*
  • 3 cups milk
  • 4 teaspoons granulated sugar
  • ¾ teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter, cut into small pieces

Use extra butter to grease a 13-x-9-x-2-inch baking pan.  Cut bread into inch-thick slices and arrange in one layer in bottom of pan.  In a large bowl beat eggs with remaining ingredients, except butter.  When thoroughly mixed, pour over bread in pan.  Cover with foil and refrigerate 4 to 36 hours.  To bake, uncover pan; dot bread with the 2 tablespoons butter. Put casserole in a 350˚ and bake 45 to 50 minutes, until bread is puffy and lightly browned.  Remove from oven and let stand 5 minutes before serving.  Makes 8 servings.  Serve with a choice of syrup, honey, quark* and fresh fruit*.

*Bread, eggs, quark and fresh fruit available at the Old Cheney Road Farmers’ Market