Overnight French Toast Casserole
User Reviews
4.5
Overnight French Toast Casserole
Description
This casserole begins by combining melted butter and brown sugar spread on the baking dish bottom. Thick slices of challah, brioche, or similar bread are layered above, then soaked with a mixture of beaten eggs, milk, vanilla, and warming spices including cinnamon, ginger, nutmeg, and a touch of salt. Chopped pecans are sprinkled on top before the casserole is wrapped and refrigerated for 4 to 12 hours.
The soaking allows the custard to fully penetrate the bread for a soft, creamy texture throughout. Baking until set and lightly browned creates a contrast of tender interior with a slightly caramelized surface. The pecans add a crunchy texture element.
Serve the casserole with optional maple syrup or dusted powdered sugar to add sweetness and accentuate the warm spices. The dish works well for holiday breakfasts or brunches requiring advance prep.
Notes mention that the casserole can be baked immediately without soaking if time is short, and the topping can be loosely covered with foil during baking if it browns too quickly.
Ingredients
- 1/4 /4 cup butter 4 tablespoons, melted
- 3/4 /4 cup light brown sugar packed
- 1 (14-16 ounces) loaf challah sliced into 1 1/2 inches thick slices, or brioche or French bread or Texas Toast
- 8 egg slightly beaten
- 1 cup milk 2% milk or cream can be substituted, whole
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 /4 teaspoon ground ginger
- 1/8 /8 teaspoon nutmeg
- 1/8 /8 teaspoon salt
- 1/2 /2 cup pecans measured then chopped
- maple syrup optional, for topping
- powdered sugar optional, for topping
Instructions
- In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
- Arrange slices of bread in the baking dish cutting and overlapping to fit if necessary.
- Combine milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt in a bowl and pour evenly over bread slices making sure all of the bread is covered.
- Sprinkle chopped pecans over bread slices.
- Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
- In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.
- Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
- Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
Notes
- The casserole can be baked straight away without soaking time and still produce a good texture if pressed for time.
- If the top browns too rapidly while baking, cover loosely with foil for the last part of baking to avoid overbrowning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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