When I host a brunch I always look for a main dish that can be prepared a day ahead so I can spend the extra time preparing other recipes. If you like, use grapefruit or mixed fruit marmalade instead of the orange marmalade called for in the recipe.—Judy Wilson, Sun City West, Arizona
- 3 tablespoons butter, softened
- 24 slices French bread (1/2 inch thick)
- 1 jar (12 ounces) orange marmalade
- 6 large eggs
- 2-3/4 cups 2% milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/3 cup finely chopped walnuts
- 1-1/4 cups maple syrup
- 1/3 cup orange juice
- 2 teaspoons grated orange peel
- Spread butter over one side of each bread slice. Arrange half of the bread slices overlapping in a greased 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up.
- In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
- Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted near the center comes out clean.
- Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and peel; heat through. Serve with casserole. Yield: 12 servings (1-1/2 cups syrup).
Originally published as Orange Marmalade Breakfast Bake in Breakfast & Brunch Bookazine 2014, p49
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