French Toast Casserole
User Reviews
4.9
French Toast Casserole
Description
The French Toast Casserole starts with a loaf of challah bread, which is cubed and spread in a buttered baking dish. The egg mixture combines eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt, infusing the custard with warm spices complementing the bread's sweetness. After pouring the custard over the bread cubes, the casserole can soak overnight in the refrigerator or stand at room temperature for 30 minutes, allowing the flavors to meld and the bread to absorb the liquid fully. Before baking, a topping of melted butter, brown sugar, and chopped pecans is added. Covered baking softens the casserole gently, while uncovering for the last bake crispes and browns the topping to a nutty, caramelized finish. The result is a custardy interior with a slightly crunchy topping.
This casserole is best served warm, often drizzled with maple syrup to add sweetness and moisture. It's a practical make-ahead option for holiday breakfasts or weekends when a comforting dish can be prepared the day before and baked fresh.
Ingredients
- butter or coconut oil, for the pan, unsalted
- 1 loaf challah bread about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes
- 5 egg large
- 1½ cups milk
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt sea salt
- maple syrup for serving
For topping
- 2 tablespoons butter or coconut oil, melted, unsalted
- 2 tablespoons brown sugar
- ½ cup pecans chopped
Instructions
- Grease a 9x13-inch or similar baking dish. Place the bread cubes in the baking dish.
- In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread. If making the casserole ahead, cover the baking dish and refrigerate overnight. Otherwise, let stand for 30 minutes at room temperature to allow the bread to soak up the egg mixture.
- Preheat the oven to 350°F.
- Add the topping: Drizzle the casserole with the butter and sprinkle with the brown sugar and pecans. Cover and bake for 35 minutes, then uncover and bake for another 10 to 20 minutes, or until the topping is browned and the egg mixture has mostly set. Remove from the oven, cover loosely with foil, and let stand for 10 minutes.
- Serve with maple syrup.
User Reviews
Overall Rating
4.9
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