Let's Have Brunch - Marmalade French Toast Casserole

From the recipe files of Cooking Light this delicious casserole is meant to be prepared ahead of time as it must be refrigerated for at least 8 hours, but can be left overnight. It serves 12 so is a great addition to your brunch menu for friends and family.

Marmalade French Toast Casserole

 

3 tablespoons butter, softened

1 (16 ounce) sourdough French bread loaf, cut into 24 (1/2 inch) slices

Cooking spray

1 (12 ounce) jar orange marmalade (or mixed fruit marmalade)

2-3/4 cups 1% low-fat milk

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

6 large eggs

1/3 cup finely chopped walnuts

 

1. Spread softened butter on one side of each slice of bread. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9 inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.

 

2. Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

 

Preheat oven to 350 degrees.

 

3. Sprinkle casserole with walnuts. Bake at 350 for 45 minutes or until golden. Let stand 5 minutes before serving.

 

Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup).