{"id":2051,"date":"2022-08-15T16:51:39","date_gmt":"2022-08-15T16:51:39","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2051"},"modified":"2024-02-09T21:34:47","modified_gmt":"2024-02-09T21:34:47","slug":"berry-and-walnut-french-toast-casserole","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/berry-and-walnut-french-toast-casserole\/","title":{"rendered":"Berry-and-Walnut French Toast Casserole"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Berry-and-Walnut French Toast Casserole<\/span><\/h2>\n
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This overnight casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. If using a fresh baguette, cut it up the day before, and let it sit in the bag overnight to become slightly stale\u2014that'll help\u00a0prevent sogginess when the casserole is baked.<\/span><\/div>\n
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Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>8 hours<\/span><\/span> hrs<\/span> 55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> (serving size: about 1 1\/4 cups)<\/span><\/span><\/div>\n\n
Author: <\/span>Jamie Vespa, Cooking Light<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> 8-oz. day-old whole-grain crusty baguette, cut into 1-inch cubes<\/span><\/li>
  • Cooking spray<\/span><\/li>
  • 1<\/span> ripe banana<\/span><\/li>
  • 1<\/span> cup<\/span> 2% reduced-fat milk<\/span><\/li>
  • 3<\/span> large eggs<\/span><\/li>
  • 3<\/span> large egg whites<\/span><\/li>
  • 2<\/span> tablespoons<\/span> pure maple syrup<\/span><\/li>
  • 1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cinnamon<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
  • 1<\/span> 10-oz. pkg. frozen mixed berries, thawed<\/span><\/li>
  • \u2153<\/span> cup<\/span> chopped walnuts<\/span><\/li>
  • 2<\/span> tablespoons<\/span> light brown sugar<\/span><\/li>
  • 2<\/span> tablespoons<\/span> cold unsalted butter<\/span> cut into small cubes<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Arrange bread cubes in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.<\/span><\/div><\/li>
    • Preheat oven to 375\u00b0F.<\/div><\/li>
    • Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.<\/div><\/li>
    • Bake at 375\u00b0F until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2048,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,362,363,1712],"tags":[],"class_list":["post-2051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-breakfast-brunch","category-casserole","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/08\/BerryAndWalnutFrenchToastCasserole.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2051"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2051\/revisions"}],"predecessor-version":[{"id":2052,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2051\/revisions\/2052"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2048"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}