PREP TIME: 30 mins | COOK TIME: 45 mins | CHILL TIME: 6 hrs | TOTAL TIME: 7 hrs 15 mins | YIELD: 12
This has been my favourite weekend brunch! A perfect pair to eggs and bacon, or eggs and sausage. This French Toast Casserole is not only a satisfying breakfast but double as a dessert, too! A sweet treat for breakfast, why not?
Ingredients
Casserole:
20 oz. sandwich bread*, cubed
1 c. pecans, chopped
8 large Eggs
2 c. whole milk
1/4 c. maple syrup
1 tbsp vanilla extract
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Topping:
4 tbsp salted butter, sliced
1/2 c. light brown sugar
1 tsp cinnamon
HOW TO MAKE FRENCH TOAST CASSEROLE
Step 1: Ready a 9 x 13-inch baking dish. Grease and set aside.
Step 2: Into small 1-inch cubes, cube the bread. In the prepared baking dish, layer the cubed bread with the pecans.
Step 3: In a small bowl, whisk the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
Step 4: Over the bread and pecans, pour the egg mixture.
Step 5: Cover and place in the fridge to chill for at least 4 to 6 hours or overnight.
Step 6: Take the casserole out of the fridge when ready to bake. Prepare the oven. Preheat it to 350 degrees F.
Step 7: In the meantime, place the sliced butter, brown sugar, and cinnamon in a small mixing bowl and mix using a pastry blender.
Step 8: Over the casserole, crumble or clump the topping.
Step 9: With aluminium foil, cover the baking dish and place it in the preheated oven. Bake for about 25 to 30 minutes. Remove the cover and bake for another 15 to 20 minutes.
Step 10: Remove the casserole from the oven and allow it to cool for a couple of minutes.
Step 11: Slice the casserole and serve with powdered sugar and maple syrup. Enjoy!
Notes:
1. For 20 ounces of butter bread or white bread, you’ll get 22 slices.
2. For this recipe, I suggest using only real maple syrup as table syrup can change the recipe.
3. Chilling the casserole overnight is recommended but optional. Although, if you chill the casserole overnight or few hours, the flavours will be at their best. Or if in a hurry, prep the casserole as directed, making sure the bread is moistened well in the egg mixture, add the topping, then pop in the oven.
4. You can use other varieties of nuts apart from pecans such as walnuts, black walnuts, or almonds.
5. To make this casserole gluten-free, use gluten-free bread instead of regular sandwich bread.
6. Feel free to switch up the recipe. Bake this in a bundt pan, top with some powdered sugar glaze, you can add raisins or dried cranberries to the bread and pecans, use even use fresh strawberries, blueberries, or raspberries, or in place of whole milk you can use almond milk, or other non-dairy milk, use eggnog instead of milk, or add bacon.
7. Freeze the casserole after it’s bake, tightly covered. Or before baking, if needed. But remember that baked casserole can be kept longer in the freezer. When ready to serve/reheat, thaw in the fridge, then cook/heat.
Nutrition Facts:
YIELD: 12, SERVING SIZE: 12 servings
Amount Per Serving: CALORIES: 345 | SATURATED FAT: 5g | CHOLESTEROL: 138mg | SODIUM: 527mg | CARBOHYDRATES: 40g | FIBER: 2g | SUGAR: 17g | PROTEIN: 10g
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