For an exciting twist on a breakfast classic, it's hard to beat this French Toast Casserole.
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 make the whole house eager for a bite.
It's easy 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
- 1 loaf French bread (about 1½ pounds), cut into 1-inch cubes
- 5 large eggs
- 1½ cups unsweetened milk
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- Maple syrup for serving
Topping:
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
- 1 cup frozen strawberries
- 1 cup frozen blueberries
- Confectioners' sugar for dusting
Directions
- Grease a 9-by-13-inch baking dish. Place bread cubes in the dish.
- In a large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture evenly over the 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 the topping, drizzle the casserole with melted butter and sprinkle it with brown sugar and pecans. Top with strawberries and blueberries.
- Cover and bake for 35 minutes, then uncover and continue baking for 10-20 minutes, or until the topping is browned and the egg mixture is 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.
