Tuesday, July 5, 2011

In The Kitchen: Overnight French Toast Casserole

I love simple things that are somehow spectacular...like this Overnight French Toast Casserole. I have tried several Baked French Toast casseroles in the past but this is the one that my family loves.  Baked French Toast Casserole is decadent yet simple and elegant and a great breakfast for company.

What I like best is that it can be prepared the night before, popped in the oven in the morning and no morning breakfast mess. I like to spend my time with my family and guests, not in the kitchen.

We hope you enjoy it and that it becomes a family favorite at your house too!

Overnight French Toast Casserole

1/4 cup (4 T.) butter, melted
3/4 cup packed light brown sugar
1 loaf challah bread
8 eggs, slightly beaten
1 cup whole milk
1 T. vanilla extract
1 t.  ground cinnamon
1/4 t.  ground ginger
1/2 cup pecans, measured then chopped
1/8 t. salt
maple syrup and powdered sugar for topping, optional

In a bowl, combine the brown sugar and melted butter. Pour in 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. Pour evenly over bread slices. Sprinkle the chopped pecans over bread slices. Wrap tightly with plastic wrap and place in the refrigerator overnight. In the morning, preheat the oven to 350 degrees and take the casserole out of the fridge. Let the casserole sit to room temperature while oven preheats. Bake casserole for 30-35 minutes. If the top starts browning too quickly, place a foil loosely over the top of the casserole for about the last 10 minutes or so. Remove casserole from oven. Let it cool slightly before serving. 

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