French Toast Breakfast Casserole
Susan Young
For Christopher & Nicholas
ingredients
- Casserole
- 1 16 oz loaf supermarket French bread, torn into 1" pieces
- 1 TBL unsalted butter
- 8 large eggs
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 TBL granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- Topping
- 8 TBL unsalted softened butter
- 1 1/2 cups packed light brown sugar
- 3 TBL light corn syrup
- 2 cups chopped pecans (optional)
directions
- 1
CASSEROLE
- 2
Preheat oven to 325 degrees
- 3
Spread bread out on 2 baking sheets and bake until dry and light golden brown, about 25 minutes. Cool.
- 4
Coat 13 x 9 baking dish with butter and pack dried bread into dish.
- 5
Whisk eggs in large bowl until combined and then whisk in milk, cream, granulated sugar, vanilla, cinnamon and nutmet.
- 6
Pour egg mixture evenly over bread and press on bread lightly to submerge; wrap pan tightly with plastic wrap and refrigerate overnight.
- 7
TOPPING
- 8
Stir butter, brown sugar and corn syrup together until smooth. Transfer topping to airtight, refrigerate.
- 9
Sprinkle topping over top of casserole. Place it on rimmed baking sheet and bake until puffed and golden.
- 10
Bake 350 degrees
- 11
1 Hour
Source: Susan Young
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