Crystal Cook and Sandy Pollock's new The Casserole Queens Cookbook is a throwback to another era but with a modern twist. The recipe names — chicken tetrazzini, tuna noodle casserole and, of course, mac and cheese — might evoke the 1950s, but who can resist boo-yah bouillabaisse? Or Frenchy toast casserole?
Recipes run the gamut from brunch fare to potluck-ready entrees and desserts. Here's one of them:
Frenchy toast casserole
¾ cup unsalted butter
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1½ cups packed light-brown sugar
2 teaspoons cinnamon, divided
1 loaf extra-thick sliced white bread, without crusts
2 cups whole milk
6 large eggs
1 cup berries
Preheat oven to 350 degrees. Melt butter. Stir in sugar and 1 teaspoon cinnamon to make a paste. Spread it in bottom of 9-by-13 casserole. Lay bread on top in two layers. In a separate bowl, combine milk, eggs and remaining cinnamon. Pour over bread. Bake for 30 minutes, or until top has risen and is golden brown. Top with berries.
Serves 6 to 8.