By Culinary.Net | Contributor
This French Toast Casserole offers a delightful take on a breakfast favorite, making it a standout choice for your brunch gathering. With a crispy top and a soft, moist interior, this dish emerges from the oven infused with the enticing scents of maple syrup and pecans, tempting everyone in the house. It can be easily whipped up fresh in the morning, or you can prepare it the evening prior, allowing you to simply add the toppings and bake in the morning.
French Toast Casserole
1 loaf French bread (approximately 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
Begin by greasing a 9-by-13-inch baking dish. Arrange the bread cubes evenly within the dish. In a large mixing bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour this mixture over the bread cubes, ensuring they are well coated.
For those preparing the casserole in advance, cover it and place it in the refrigerator overnight. If you plan to bake it right away, let it sit at room temperature for 30 minutes to absorb the egg mixture.
Preheat the oven to 350°F.
For the topping: Pour the melted butter over the casserole and sprinkle with brown sugar and pecans. Add the frozen strawberries and blueberries on top.
Cover the dish and bake for 35 minutes. Then, uncover and continue baking for an additional 10-20 minutes, or until the topping is golden brown and the egg mixture is mostly set.
Once done, remove from the oven, cover loosely with foil, and allow to rest for 10 minutes. Dust with confectioners’ sugar before serving, alongside maple syrup.
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