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Baked French Toast With Maple Syrup and Granola

Baked French Toast With Maple Syrup and Granola

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Les Mosko

This is a recipe that I developed while feeding a group for a Sunday brunch. It can be made the night before; it will pick up a more intense flavor.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
  2. Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.
  3. About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).
  4. Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.
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Reviews

Kristina
38
9/10/2011

Didn't feel it was cooked long enough. Inside appeared to be soggy. I would increase the cooking time at least an additional 15 minutes at 300 before kicking it up to 375. Also the amount of bread made more than two layers (actually made four layers which may account for the needed time to cook). Very sweet. I would decrease the sugar by half. I would also sprinkle additional granola between the layers. Will try again.

Jackie
23
12/29/2011

I made this Christmas Eve, soaked over night and served for Christmas breakfast. It turned out great...with a few adjustments. I omitted the OJ and the granola, as these were ingredients I just didn't think went with it. I followed the rest of the recipe as is, but reserved the melted butter and brown sugar until just before it went in the oven. I make fork holes all around the saturated bread, then poured the butter/brown sugar mixture over it. I also gave it another drizzle of maple syrup over the top. Baked at 350 for 45 minutes, and it came out delicious! Thanks for sharing!

Jenny
12
2/5/2012

Excellent! Nutmeg definitely gives great flavor! These are the changes I incorporated: I used around 1/3 of a cup of both brown and white sugar instead of the 1/2 it called for. I also added 1 extra egg and a little extra cinnamon and nutmeg. Was wonderfully moist and delicious!