Marmalade French Toast Casserole

Marmalade French Toast Casserole
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)

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.

Maureen Callahan, Cooking Light NOVEMBER 2006

Creme Brulee French Toast Casserole

Creme Brulee French Toast
Rebecca Rather, The Pastry Queen
serves 8-10

1 large loaf of challah
8 large egg yolks
4 cups heavy cream, half-and-half, or milk; or a mixture of the three
3/4 cup plus 3-4 Tablespoons sugar
1/4 teaspoon salt
1/4 cup vanilla extract
2 Tablespoons unsalted butter, melted.
Grease a 2 1/2-quart casserole dish. Slice the challah into 1/2-inch slices, then into cubes.

In a large bowl, whisk together the egg yolks, cream, 3/4 cup sugar, salt, vanilla, and butter.

Scatter about 1/4 of the bread cubes in the bottom of the dish, then pour 1/4 of the custard over them, pressing the bread cubes down to be sure they are soaked. Repeat 3 more times, pressing the mixture down between each layer. Cover the casserole dish with foil and refrigerate at least 1 hour, or overnight.

Preheat the oven to 325. Place the casserole inside a larger baking dish, and fill the larger baking dish halfway with boiling water. Bake 1 1/2 hours, or until the top is light brown and set.

Sprinkle the top with the remaining sugar, and place under the broiler or use a kitchen torch to melt the sugar and brown the top. The sugar will harden as it cools. Serve warm or at room temperature.