By Culinary.Net | Contributor
An exciting take on a breakfast classic, this French Toast Casserole is a standout for your brunch gathering. Crisp on the top and soft and moist in the center, it emerges from the oven with the delightful scents of maple syrup and pecans, making it irresistible. It can be easily prepared in the morning or assembled the night before, leaving you just to add the topping and bake.
French Toast Casserole
1 loaf French bread (about 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
Grease a 9-by-13-inch baking dish. Place the bread cubes inside. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour this mixture evenly over the bread cubes.
If you are preparing the casserole in advance, cover the dish and refrigerate it overnight. If you are baking it right away, let it sit at room temperature for 30 minutes to allow the bread to absorb the egg mixture.
Preheat the oven to 350 F.
For the topping: drizzle the casserole with the melted butter and sprinkle with brown sugar and chopped pecans. Add the strawberries and blueberries on top.
Cover the dish and bake for 35 minutes, then uncover and continue to bake for an additional 10-20 minutes, or until the topping is golden brown and the egg mixture has mostly set.
Once removed from the oven, cover loosely with foil and let it stand for 10 minutes. Dust with confectioners’ sugar before serving with maple syrup.
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