Who doesn’t love to wake up in the morning and start your day with a piece of French toast? One of my complaints about making French toast is that, in general, you can only make a few slices at a time, so if feeding a crowd you are not all eating at the same time. This recipes allows you to cook and serve each slice all at once. I found this recipe a while back and have made it each time we have company stay overnight. Everyone seems to really enjoy it, and I enjoy being able to prep everything the night before. This is a must try dish for anyone that loves French toast!
French Toast CasserolePrinter Friendly Version
4 tablespoons unsalted butter, melted
3/4 cup firmly packed brown sugar
1 loaf brioche or challah bread, sliced 1 1/2 inches thick (about 1 1/2 pounds)
8 large eggs, lightly beaten
1 cup whole milk
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup chopped pecans
Sorghum, cane, or maple syrup (optional)
In a 13 x 9 inch baking dish, combine melted butter and brown sugar. Arrange bread slices evenly in baking dish.
In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, ginger, and salt. Pour over bread, letting egg mixture soak in. Top evenly with pecans. Cover and refrigerate for at least 3 hours or up to 12 hours.
Preheat oven to 350 degrees.
Let chilled casserole stand at room temperature for 20 minutes. Bake until browned and set, about 30 to 45 minutes. Remove to a wire rack to cool slightly. Sift confectioners’ sugar over casserole. Serve hot or warm with sorghum, cane, or maple syrup, if desired.
Source: Bon Appétit, Y’all by Virginia Willis, Ten Speed Press, 2008