Rating: 4 stars
35 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2

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.

Recipe by Cooking Light November 2006

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Credit: Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

293 calories; calories from fat 28%; fat 9g; saturated fat 3.2g; mono fat 2.2g; poly fat 2.3g; protein 9.1g; carbohydrates 46.4g; fiber 1.6g; cholesterol 116mg; iron 2.2mg; sodium 315mg; calcium 132mg.
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