French Toast Casserole

I apologize in advance to anyone who has started healthy resolutions today.  I won't take offence if you stop reading at this point, the visual alone may send you into a tailspin.

I on the other hand, have put off my healthy resolutions till tomorrow.  New Years Day is like Christmas Day to me.  There's champagne involved, a buffet of food, and a whole lot of lounging around.
And because resolutions start tomorrow, today is starting with brunch.  And brunch requires two things to be successful, mimosas and french toast.  Consider this my insentive in removing anything christmas-y like from my house.

Happy 2014.  Wishing you all (and myself) health, wealth & most of all happiness.

French Toast Casserole

1 (16 ounce) loaf French bread
8 large eggs
2 cups unsweetened almond milk
1 cup fat-free evaporated milk
3 Tbsp sugar
2 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt

1/4 cup butter
1/2 cup brown sugar
1/4 cup pistachios
dash of cinnamon & nutmeg 

powdered sugar, fresh berries, maple syrup for serving.

Slice French bread into 20 slices, 1-inch thick and arrange in a 9 by 13-inch, sprayed generously with non-stick spay,  overlapping the slices.
In a large bowl, combine the eggs, almond milk, evaporated milk, sugar, vanilla, cinnamon and salt and whisk till blended.  Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.  Cover with foil and refrigerate overnight.
The next day, preheat oven to 350F. 
To make topping:  Combine all ingredients into a small bowl and work together until crumbly.
Spread topping over bread evenly and bake for 45-55 minutes until puffed and golden.

Serve with powdered sugar, fresh berries, and maple syrup.

Serves 6-8
adapted from Paula Deen


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