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Nectarine & Blueberry French Toast Casserole
Ingredients:
1 pound bread, cut into small cubes - I prefer a Country French or whoe wheat/white combination, sourdough may also be used 7 large eggs 1/2 cup granulated sugar 2 cups milk (I prefer skim) 1 teaspoon lemon extract 3/4 cup blueberries 3/4 cup nectarines, diced Directions: Prep the night before serving, refrigerate overnight, then bake in the morning. Preheat oven to 350°F. Place bread cubes on a large rimmed baking pan. Bake for 10 minutes, toss the cubes and bake for an additional 5 minutes. Set aside. Combine eggs, sugar milk and lemon extract in a large bowl. Whisk to combine thoroughly. Pour egg mixture over bread cubes. Stir well. Add blueberries and nectarines, stirring until just mixed. Spray a 7 x 11-inch baking pan with cooking spray. Pour bread mixture into prepared pan. Press down with the back of a spoon. Spray a piece of aluminum foil with cooking spray. Place on top of the bread in the pan, covering completely. Let sit in the refrigerator at least 8 hours Take pan out of refrigerator ½ hour before baking. Preheat oven to 375°F. Place foil-covered pan in the oven and bake for 25 minutes. Remove foil. Return to oven and bake for an additional 20-25 minutes until puffed and lightly browned on top Remove from oven and let sit 10 minutes Recipe Summary: Yield: 8 servings Prep Time: 8 hours and 30 minutes Cook Time: 45 minutes Comments: Other recipes by Foxfield Inn: Blueberry Crisp Zucchini Fritters Oatmeal Cranberry White Chocolate Cookies Blondies Bacon & Broccoli Frittata – Oven Baked Chocloate Chip Cookies Chocolate Hazelnut Pinwheel Cookies White Chocolate Macadamia Nut Cookies Honey, Pecan, and Raisin Granola Red, White & Blue Parfait Cheese & Herb Souffle Pistachio Lime Cookies Caramel Walnut Blondie Cookies Peach & Goat Cheese Ice Cream Foxfield Eggs |
Recipe Provided By:
Foxfield Inn Charlottesville, VA Detailed Listing | Website Charlottesville Bed and Breakfast Inns |