French Toast Casserole
Photography Courtesy culinary.net
Featured in Summer 2024
Ingredients
Softened butter
1 loaf French bread (about 1½ pounds), cut into 1-inch cubes
5 large eggs
1½ cups milk
2 tablespoons brown sugar
2 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt
Powdered sugar, for serving
Topping:
2 tablespoons unsalted butter or coconut oil, melted
2 tablespoons brown sugar
½ cup chopped pecans
1 cup frozen strawberries, thawed and drained
1 cup frozen blueberries, thawed and drained
Instructions
- Butter the bottom and sides of a 9- × 13-inch baking dish. Place bread cubes in baking dish.
- In a large bowl use a whisk to combine eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour mixture evenly over bread cubes.
- If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
- Preheat oven to 350°F.
Topping:
- Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
- Cover and bake 35 minutes, then uncover and bake 10 to 20 minutes or until topping is browned and egg mixture has mostly set.
- Remove from oven, cover loosely with foil, and let stand 10 minutes. Dust with powdered sugar. Serve with maple syrup. Makes 8 servings.
Recipe courtesy Culinary.net
