I know this sounds like two different countries got together to make this, but it really just a Heber Valley Specialty. And it is just in time for Mother’s Day morning. We are selling Lila Mae’s Famous Swiss Bread at the Dairy Keen right now. Check it out! Only 12 loaves a day, so hurray over!
Swiss Bread French Toast Casserole
6 Eggs, beaten
1 ½ Cups milk
½ Cup heavy Cream
¾ Cup packed Brown Sugar
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon salt
1 Loaf of Swiss Bread, Preferably two days old
½ Cup sliced almonds
½ Cup powdered sugar, for serving
Maple Syrup or Fresh Raspberries or Strawberries, or Blueberries for serving
Spray a 9x13 baking dish with cooking spray. Slice Swiss Bread into about ¾ inch slices, will be about 9 slices.
In a large bowl, whisk eggs, milk, heavy cream, sugar, cinnamon, vanilla, and salt.
Dunk each bread slice into the egg mixture, turn to coat each side. Put slices into the prepare pan, overlapping to fit into the pan. Pour any remining egg mixture over the bread.
Cover and refrigerate 2 hours or overnight.
Preheat oven to 350 degrees. Sprinkle almonds on top of the bread. Bake until the tops of the bread are golden and crunchy, about 30-40 minutes.
Let Cool about 10 minutes, then serve topped with powdered sugar, maple syrup or berries.
You can half this recipe and bake in an 8x8 pan, or make only a 1/3 of the recipe and bake in a loaf pan.
*To make Gluten Free use Gluten Free Bread.