'The Casserole Queens Cookbook' adds modern twists

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

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.

This story was originally published October 6, 2011 at 12:00 AM with the headline "'The Casserole Queens Cookbook' adds modern twists."