Orange Marmalade Breakfast Bake
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
Total TimePrep: 25 min. + chilling Bake: 40 min.
Makes12 servings (1-1/2 cups syrup)
- 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 zest
- Spread butter over one side of each bread slice. Arrange half of the bread slices overlapping in a greased 3-qt. or 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, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes.
- Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and zest; heat through. Serve with casserole.
Nutrition Facts1 piece with 2 tablespoons syrup: 356 calories, 9g fat (4g saturated fat), 105mg cholesterol, 244mg sodium, 63g carbohydrate (49g sugars, 1g fiber), 8g protein.
Originally published as Marmalade French Toast in Breakfast & Brunch 2014 Bookazine
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