Marmalade French Toast Casserole

Becky Luigart-Stayner; Leigh Ann Ross
Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. 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). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.

Yield:

12 servings (serving size: 1 piece)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 28 %
Fat 9 g
Satfat 3.2 g
Monofat 2.2 g
Polyfat 2.3 g
Protein 9.1 g
Carbohydrate 46.4 g
Fiber 1.6 g
Cholesterol 116 mg
Iron 2.2 mg
Sodium 315 mg
Calcium 132 mg

Ingredients

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
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

Preparation

Spread softened butter on one side of each bread slice. 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.

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°.

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

Note:

Maureen Callahan,

November 2006