There’s no need to make the toast piece by piece with this casserole, which can be easily assembled the night before. Use grapefruit marmalade to give this crowd pleaser a tart twist. This recipe comes to us from our friends at myrecipes.com.
Serves 12
- 3 tablespoons butter, softened
- 1 (16-ounce) sourdough French bread loaf, cut into 24 slices
- Cooking spray
- 1 (12-ounce) jar orange or grapefruit 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 walnuts, finely chopped
*If you have time, try making your own low-sugar marmalade.
Coat a 9X13 inch casserole dish with cooking spray.
Spread softened butter on one side of each bread slice.
Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in the prepared baking dish. Spread marmalade evenly over bread and top with remaining 12 bread slices, buttered side up.
In a medium bowl, combine milk, sugar, vanilla, nutmeg and eggs, stirring with a whisk.
Pour egg mixture over bread. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.
(2 votes, average: 4.50 out of 5)
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