Baked French Toast Casserole

Angela (Grammy) Derby

By
@Angela_Derby

This is one of those wonderful "make ahead" breakfasts. You can put it together the night before, and into the fridge until morning, if you like, I just left it there an hour. Your family can wake up to the aroma of cinnamon, vanilla and warm maple syrup...all in one magical breakfast casserole!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-10
Prep:
15 Min
Method:
Bake

Ingredients

BREAD MIXTURE

1
loaf french bread, torn into chunks or cut into cubes
8
eggs
2 c
milk
1/2 c
heavy cream
1/2 c
sugar
2 Tbsp
vanilla extract
1/2 tsp
cinnamon
1/8 tsp
ground nutmeg

TOPPING:

1/2 c
butter
1 c
brown sugar
1 tsp
cinnamon
1/4 tsp
salt
3 Tbsp
maple syrup (or honey)
1 c
chopped pecans (optional)

Step-By-Step

1Grease a 9X13" baking pan with butter.
2Tear bread into chunks or cut into cubes; evenly lay out in prepared pan.
3Mix eggs, milk, cream, sugar, vanilla, cinnamon and nutmeg together. Pour over bread.
4Refrigerate for a couple of hours or overnight.
5In morning, preheat oven to 350'F. Prepare topping.
6Melt butter and cook with brown sugar and syrup or honey until just boiling. (If you add the pecans, this will be a wonderful praline topping.) Pour over bread mixture.
7Bake at 350 degrees for 40 to 45 minutes for a soft, moist texture; and 50-60 minutes for a firmer, less moist one. If top starts to get too brown, cover loosely with aluminum foil. Serve immediately.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Bread
Regional Style: American