salted butterscotch french toast casserole

How To Make salted butterscotch french toast casserole

• 1

  Preheat oven to 350 degrees F.
• 2

  To make the French toast casserole, crack the eggs into a large mixing bowl. Combine the milk, pudding mix, brown sugar, butterscotch ice cream topping and sea salt.
• 3

  Whisk together for 5 minutes until blended. Set aside.
• 4

  Cut the loaf of Italian bread into cubes of approximately one and a half inches.
• 5

  Add the bread cubes into the egg mixture. Use a rubber spatula to stir until all of bread cubes are coated in the egg mixture.
• 6

  Scoop approximately half the bread-egg mixture into a greased 9 x 13 inch baking dish and spread out evenly.
• 7

  To make the cream of salted butterscotch, combine the heavy cream, margarine, butterscotch syrup, and sea salt in a medium saucepan over medium heat, stirring constantly for 5 minutes. Remove from heat.
• 8

  Spoon the cream of salted butterscotch all over the bread-egg mixture. Spoon the other half of the bread-egg mixture on top.
• 9

  Add the honey roasted peanuts into a large ziptop bag and crush them with a rolling pin.
• 10

  Pour the crushed peanuts into a small bowl. Add the melted margarine and butterscotch syrup and stir with a fork.
• 11

  Sprinkle all over the casserole on top. Cover with aluminum foil.
• 12

  Bake for 30 minutes. Remove the foil and continue baking for 15 minutes, uncovered, to crisp up the top.
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