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Fruitcake Overnight French Toast
9 h 30 m
“A combination of candied orange peel, dried cherries and pumpkin pie spice gives this healthy breakfast casserole recipe fruitcake-like flavor. To make it more authentic, add 2 tablespoons brandy along with the milk. Serve with pure maple syrup.”
1 pound whole-grain bread, diced (1-inch pieces)
½ cup chopped candied orange peel
½ cup dried cherries
8 large eggs
3½ cups reduced-fat milk
½ cup (1 stick) unsalted butter, melted
3 tablespoons packed light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
¼ teaspoon salt
¾ cup chopped pecans
1Coat a 9-by-13-inch baking dish with cooking spray.
2Toss bread, orange peel and cherries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, pumpkin pie spice, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with pecans. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
3Preheat oven to 350°F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
4Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.
To make ahead: Refrigerate unbaked casserole for up to 1 day.