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French Toast Casserole - Rhubarb Sweet and tart with real ingredients and no processed sugar. ~9x13 glass pan size
The night before spread: 1 lb 1/2 inch diced rhubarb 16 oz cubed sourdough bread over the rhubarb Whisk together: 4 oz milk 10 eggs 9 oz maple syrup Pour over casserole. Cover and refrigerate overnight. In morning remove from refrigerator and place in cold oven (as the glass pan is cold). Preheat and bake at convection bake 350* 45-50 minutes until just set in the middle and golden brown on the top.
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