3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
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
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.
Calories:293 (28% from fat)
Fat:9g (sat 3.2g,mono 2.2g,poly 2.3g)
source: Cooking Light
This was a super easy and a yummy “supper”. I made it when I woke up this morning because I had the day off. I have this whole week off actually. Instead of orange marmalade I used some apples that we had sitting around and layered them in the middle of the french toast. The bottom turned out nice and custard like. The top part was crunchy and you could still taste the custard mixture. It was so good.
I really didn’t make this light at all. I was originally planning on making Paula Dean’s version of French Toast casserole but that called for 2 sticks of butter for the praline topping. No butter in the apartment. We are on our way out to get some more butter at the grocery store because it is on sale. Gotta to love a good sale!!!! You can easily make this in the morning before going to work or the night before. So when you get home all you have to do is pop it in the oven. We served maple flavored sausages with it.