French toast casserole from America's Test Kitchen Special Issue: The Best of 2016: The Year's Best Recipes, Equipment Reviews, and Tastings (page 69)

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Notes about this recipe

  • anya_sf on August 14, 2022

    I chose this recipe as a way to use up various sandwich bread heels (white, whole wheat, multigrain) that had been accumulating in my freezer. Made 2/3 recipe in a 9"x9" dish, assembled the evening before. Perhaps because I used somewhat stale end pieces, the custard wasn't evenly absorbed, so the top layer ended up drier than the bottom 2 layers. Some maple syrup fixed that problem, so overall this was a good way to use up those uneaten bread slices.

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