French Toast Casserole with Marmalade Syrup
- 2 boxes (12.5 ounces each) frozen cinnamon-swirl French toast, Krusteaz
- 4 eggs
- 3 cups milk
- 2 cups pure maple syrup
- 1 teaspoon pumpkin pie spice, McCormick
- 1/3 cup marmalade, Smuckers
- 1 banana, sliced
Spray two 9x13-inch baking pans with cooking spray. Place French toast pieces evenly in the bottoms of prepared pans; set aside.
In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined. Pour evenly over French toast slices in each pan. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.
Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven. Bake about 1 hour or until golden brown.
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