French Toast Casserole with Marmalade Syrup (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
2 boxes (12.5 ounces each) frozen cinnamon-swirl french toast, krusteaz |
4 eggs |
3 cups milk |
2 cups pure maple syrup |
1 teaspoon pumpkin pie spice, mccormick |
1/3 cup marmalade, smuckers |
1 banana, sliced |
Directions:
1. Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside.
2. In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.
3. Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown.
4. In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through. Serve warm over French toast.
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