Yet another recipe I saw on "The Girl Who Ate Everything." It looked irresistible so I had to try it. This recipe can is made the night before, then in the morning—pop it in the oven. The original recipe is called Overnight French Toast Casserole but it turned me off seeing the word "casserole" with "French Toast" so I changed it to appeal to me. I think this would be a great breakfast tradition for a holiday like Easter coming up, or Mother's Day, Thanksgiving, or Christmas. It was gourmet French Toast. Yum.
Prep Time: 10 mins
Total Time: 4 hours
Serves: 12
Ingredients:
1/4 cup (4 TBSP) butter, melted
3/4 cup packed light brown sugar
1 loaf Challah, braided bread (French toast can also be sliced 1 1/2 inches thick)
8 eggs, slightly beaten
1 cup whole milk
1 TBSP vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup pecans, measured then chopped
1/8 tsp salt
(optional) maple syrup and powdered sugar for topping
Directions:
MIX brown sugar and melted butter in small bowl and pour on the bottom of a 9x13 baking dish.
ARRANGE slices of bread in the baking dish overlapping if necessary.
COMBINE milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
SPRINKLE chopped pecans over bread slices.
WRAP tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning…
REMOVE the casserole from the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
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.
mmmmm looks so good!!
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