French Toast Casserole & Eggland’s Best #Brinner Giveaway (Closed)
Congratulations to Beverly! I hope you enjoy the prize pack!!!
I always buy Eggland's Best eggs. I love the way they taste and I love that they are high quality eggs. And I love that I usually can find coupons in my Sunday paper for them.
I recently hosted an Eggland's Best Brinner party for a few of my friends. What's a brinner party? It's a breakfast for dinner party. I know at least one person who was wary of this kind of thing but he ended up enjoying all of the food!
We actually love having breakfast for dinner, we actually plan on doing it tonight! We usually have a main egg dish whether it's scrambled eggs or omelettes. For this party, I wanted to be a little different so for the main dish, I found this wonderful french toast casserole on Virginia Willis' website.
I had a waffle making station and a breakfast burrito station. We had bacon, the french toast casserole and these egg casserole type thingies – cups that I made in a muffin tin but they didn't turn out as good as I had hoped. I made them again recently and completely changed them up and will share them with you soon!
I loved, loved the french toast casserole and it was a hit with everyone who attended. The bourbon creme anglaise was amazing. It's a simple recipe with milk, egg yolks, sugar, salt and bourbon. You can't go wrong with those ingredients.
Virginia was so sweet to let me share the recipe for the french toast casserole with you below, it comes from her book: Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking. To get the bourbon creme anglaise recipe, hop over to her site.
French Toast Casserole
Yield: Serves 8
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah, sliced
11/2 inches thick (about 11/2 pounds)
8 large eggs, lightly beaten
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
1/2 cup chopped pecans
Confectioners’ sugar, for accompaniment
Sorghum, cane, or maple syrup, for accompaniment
Bourbon Creme Anglaise, for accompaniment
Combine the melted butter and brown sugar in a baking dish. Arrange the bread slices in the dish. Whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a bowl. Pour over the bread, letting it soak in. Top with the pecans. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
Preheat the oven to 350°F. Let the chilled casserole stand at room temperature for 20 minutes.
Bake until browned and set, 30 to 45 minutes. Remove to a rack to cool slightly. Sift over confectioners’ sugar. Serve hot or warm with sorghum, cane, or maple syrup.
Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press.
Have you tried this recipe?
Win an Eggland's Best Brinner Prize Pack
One winner will be chosen at random (from all valid entries) to receive an Eggland's Best Brinner prize pack which includes the following:
2 Free EB Dozen coupons (Any variety- classic, cage-free, or organic)
1 Free EB Hard Cooked and Peeled variety coupon
4 EB ramekins
1 EB apron
1 EB whisk
1 EB spatula
1 EB egg timer
1 EB eco bag
1 EB plush egg
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Disclosure: I received the same prize pack the winner is receiving as well a gift card to help me with the groceries for the Brinner party. I only share about brands I love and you'll always get my honest opinions. This post does contain an affiliate link.