An exciting twist on a breakfast classic, it’s hard to beat this French Toast Casserole when putting together your brunch spread. Crisp on top while soft and moist in the middle, it comes fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning but can also be prepared the night before so all you have to do is add the topping and pop it in the oven.
French Toast Casserole
Ingredients
- 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
- 5 large eggs
- 1 1/2 cups unsweetened milk
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Maple syrup, for serving
Topping:
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- 1/2 cup chopped pecans
- 1 cup frozen strawberries
- 1 cup frozen blueberries
- confectioners' sugar, for dusting
Directions
- Grease 9-by-13-inch baking dish. Place bread cubes in a baking dish. In a large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour mixture evenly over bread cubes.
- If making casserole ahead, cover the baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow the bread to soak up the egg mixture.
- Preheat oven to 350 F.
- To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
- Cover and bake for 35 minutes then uncover and bake for an additional 10-20 minutes, or until the topping is browned and the egg mixture has mostly set.
- Remove from oven, cover loosely with foil, and let stand for 10 minutes.
- Dust with confectioners' sugar. Serve with maple syrup.
For more great brunch ideas, visit C&H Sugar's online recipe book.
