If you have been reading along perhaps you already know about the most beautiful dining room in New Hampshire. If not… well that’s okay too, but you can see it here and here.
This particular weekend we had stopped for bagels on the way up and I spotted some “French toast” bagels and grabbed a couple of those along with a honey wheat and a couple of cinnamon raisin to bring up to my mothers. I was already forming inspiration with those French toast bagels in mind but I hadn’t quite nailed it down yet.
While reviewing my “potluck” cookbook for an upcoming event I stumbled across the perfect use for those leftover bagels. A “French toast casserole!”
But of course I had to improvise partly because that is what I do and partly because I was in my mother’s kitchen with some limitations on ingredients. I also cut back on the sugar – preferring instead to bump up the sweetness with addition of maple syrup served at the table on the side.
Start with either a regular loaf of bread (16oz) or as I did – 3 large bagels. Break up your bread of choice into large chunks and toast by baking it on a sheet pan in a 325 degree oven until dry, light and slightly browned.
Spray a 9″ x 13″ glass baking dish with non-stick baking spray and pack the bread in. Next: make the custard.
Whisk together: 6 large eggs, 2 1/2 cups half and half, 2 tsp vanilla extract, 1/4 tsp ground nutmeg, 1/2 tsp ground cinnamon, 3 tablespoons maple syrup. Pour this mix over the bread (bagels) pushing down any bread that doesn’t get totally coated with liquid. At this point cover it with plastic wrap tightly and store overnight in the refrigerator.
The “golden” colored bagel pieces are the “French toast” ones.
In the morning, take the dish out of the refrigerator to get the chill off while you preheat your oven to 350 degrees and make your topping.
The topping consists of: 1 stick of salted butter, softened. 3 tablespoons of maple syrup. 1 cup of chopped nuts (measure pre-chopped) – I used walnuts but pecans would be divine! Mix it all and spread as evenly as you can in clumps on top of bread/custard. Sprinkle about 1/4 cup granulated sugar on top to give it a bit of a sweet crunch on top.
The next morning, with the topping (light-colored clumps) spread on top. Ready for the oven!
Bake on middle rack, uncovered for 1 hour. It should be puffy and golden brown and firm to the touch in the middle. Pull it out- let cool for 10 mins and serve with warm maple syrup to taste. And bacon.