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Ultimate Breakfast Casseroles – Part 3: The French Toast Casserole December 22, 2020

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts, Classic Recipes by Type, Holidays.
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So, if you have tried the Big Breakfast Casserole or Shannon’s Quiche Cups and want a changeup, here is a good alternative – the French Toast Casserole. It is a little sweeter and less savory but has plenty of eggs for protein. Everyone has a version of this recipe, but there is a reason for that.  It is very good and very easy to make. 

Serves:  12


  • 1 baguette, sliced about 1/2 inch thick
  • 8 eggs
  • 1.5 cups milk
  • 1 cup half and half
  • 2 tbsp. sugar
  • 1 tbsp. vanilla extract
  • 1 tsp. cinnamon
  • For the topping
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 cup walnuts
  • 1/2 cup golden raisins
  • 4 tbsp. butter


  1. Grease a 10” x 14” baking dish and carefully arrange the bread slices.  You should be able to get two layers with one baguette.
  2. Mix together eggs, milk, half and half, sugar, vanilla, and cinnamon and pour over bread.
  3. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  4. When ready to bake, preheat oven to 350 degrees.  Let the dish warm to room temperature while the oven preheats.
  5. To prepare the topping, combine the brown sugar and flour in a mixing bowl. Cut the butter into small pieces and add to the sugar flour mixture.   With your fingers or a fork, cream butter into the flour-sugar mixture until it resembles oatmeal.  Mix in the walnuts and raisins and spread the topping over the bread and egg mixture. 
  6. Cover with foil and bake for 25 minutes. Uncover and bake for another 25 minutes or until golden brown and puffed up like a soufflé.
  7. Serve with maple syrup, jam or marmalade.  A cold glass of Sancerre can really add a pleasant touch.

If you have any left over, simply wrap in aluminum foil and store in the fridge for up to 4 days. Reheat in the oven at 350 degrees for 15 minutes. You will be surprised at how good it tastes when reheated.

During the Holidays, this dish makes a great “Breakfast Appetizer”. Cut the casserole into 1″ x 3″ strips, put on a pretty plate and walk around the room and serve.

Memorial Day Super Soirée June 2, 2014

Posted by Bravado Cooking for Men in Diary of a Wandering Foodie, Holidays.
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Joe ready for action

Joe ready for action

A number of family members got together in Atlanta over Memorial Day Weekend.  Joe Reid, my mother’s husband of 47 years flew in from San Diego. My mother died last year and he has been hit hard so it was good to see him out and about.

Joe is definitely a foodie and insisted on organizing a fancy dinner party. I was assigned the sous-chef role, which, needless to say, is not my usual position, but whatever. He came with the recipes in hand and did a fantastic job. This is definitely a Super Soirée that all of you should try. Here’s how it went: (more…)

Happy Thanksgiving 2012 November 21, 2012

Posted by Bravado Cooking for Men in Diary of a Wandering Foodie, Holidays.

Here’s some fun things to do for Thanksgiving – and if there are a lot of kids running around, these projects will keep them quiet so you can enjoy a glass of wine. (more…)

Five Great Gifts for the Holidays December 1, 2011

Posted by Bravado Cooking for Men in Diary of a Wandering Foodie, Holidays.
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Ceramic Pie Pan

Le Creuset Stoneware Pie Pan

Now that you have all been practicing the “One-Handed Pie Crust”, you need to make sure you have a good pie pan.  I like the Le Creuset 10” Stoneware Pie Dish – about $35.  It comes in three colors – white, red (my choice) and cobalt.  I like this product because it looks great and it can be used in the oven, broiler or microwave.  Find it at Amazon, Williams Sonoma, Macy’s and others. (more…)

Thanksgiving is Bravado November 26, 2011

Posted by Bravado Cooking for Men in Diary of a Wandering Foodie, Holidays.
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Bravado cooking is all about making classic dishes from scratch, getting everyone involved and making a big show of the whole thing.  If that isn’t Thanksgiving, I don’t know what is.  Everyone has a special recipe that they’re proud of, and no one would think of buying something made in the store or supermarket.  There is plenty of time so no one is thinking of 30 minute meals.

The highlight of our day was getting the children involved.  Check out the kids peeling potatoes.

Getting the youth involved



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