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!


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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)

Directions Step-By-Step

1
Grease a 9X13" baking pan with butter.
2
Tear bread into chunks or cut into cubes; evenly lay out in prepared pan.
3
Mix eggs, milk, cream, sugar, vanilla, cinnamon and nutmeg together. Pour over bread.
4
Refrigerate for a couple of hours or overnight.
5
In morning, preheat oven to 350'F. Prepare topping.
6
Melt 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.
7
Bake 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