For the French Toast Casserole
1 tablespoon butter
8 ounces whole wheat bread cut into 1 inch cubes (this is about 4 loosely packed cups)
2 cups milk (or 1 cups milk and 1 cup half and half)
1/4 cup maple syrup
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons vanilla extract
Vanilla Glaze (optional)
1 cup powdered sugar sifted
2 tablespoons milk
1 teaspoon vanilla extract
dash of salt
Grease a 9x13 baking dish with 1 tablespoon butter.
Place cubed bread in prepared casserole dish.
Mix together eggs, maple syrup, milk, vanilla, salt, cinnamon and nutmeg.
Pour custard over bread, lightly tapping bread down to be fully sumberged in custard.
Cover casserole with plastic wrap and refridgerate for 8 hours or overnight.
To Bake, preheat oven to 350 degrees. Remove plastic wrap and cover with foil. Bake covered for 30 minutes. Remove foil and bake for additional 15 minutes. Serve warm with glaze and/or additional maple syrup.
Whisk together milk, salt and vanilla. Add in powdered sugar and whisk until thin glaze forms. Add in more milk 1 teaspoon at a time, if needed to thin out.
Drizzle over cooked French Toast Casserole
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