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Luffie's French Toast Casserole
by Christine Noyb
serves: 6
  Giant casserole will serve more than 6, but it's great having leftovers for next day breakfast or lunch. This is a family favorite for any meal of the day.
Ingredients:
  2 loaves   French or Italian bread, slice into 1 inch slices
  12 large   eggs
  1 cup   Half and Half or Egg Nog
  2 cup   milk
  2 tbsp   sugar
  1 tbsp   vanilla
  2 tsp   cinnamon
  1/2 tsp   nutmeg
  1 dash   salt
  2 cup   oats (quick cooking)
  1/2 lb   butter
  1 cup   packed brown sugar
  1 cup   chopped nuts (pecans, walnuts or almonds)
  3 tbsp   maple syrup
    Optional fresh raspberries
    Maple Syrup for serving
Directions:
  Spray a large roasting pan with cooking spray or grease well with butter. Arrange the bread slices standing up in pan, squeeze in if necessary.

Beat Eggs, liquids, sugar, vanilla, cinnamon, nutmeg and salt until well combined - do not overwhip. Pour over bread. You can add crumble topping and bake off now, or hold the topping and refrigerate overnight. (Great time saver for holiday breakfast/brunch)

Next day...Preheat oven to 350 degrees, make crumble topping. In a med bowl mash together oats, butter, brown sugar and maple syrup until crumbly. Mix in the nuts and scatter over the top of the bread/egg mix. Bake for 45 mins or until done.

Delish served with maple syrup and fresh raspberries

~ You will need a total of 3cups of 'dairy' for this recipe, I have used 1% milk, omitting the half and half for a lighter version...I use egg nog around XMas time.

Enjoy :)