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French Toast Casserole

Blogger Stephanie Wise of Girl versus Dough takes a new spin on the classic French Toast Breakfast with this easy overnight French Toast Casserole recipe.

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Prep Time 10 min
Total Time 8 hr 50 min
Servings 8

Ingredients

Casserole

1: loaf challah or French bread (1 lb), cut into 1-inch slices

8: eggs

2: cups whole, low-fat (2%) or soy milk

1: cup half-and-half

4: teaspoons packed light brown sugar

1/2: teaspoon salt

1/4: teaspoon ground cinnamon

1/4: teaspoon ground nutmeg

1: teaspoon vanilla

Topping

2: tablespoons unsalted butter, cut into small cubes

3: tablespoons granulated sugar

2: teaspoons ground cinnamon

1/2: cup chopped pecans

: Maple-flavored or real maple syrup, if desired

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Directions

1 Butter bottom only of 13x9-inch (3-quart) glass baking dish. Place bread slices in 2 rows, overlapping each other on an angle, in baking dish.
2 In large bowl, beat eggs, milk, half-and-half, brown sugar, salt, 1/4 teaspoon cinnamon, the nutmeg and vanilla until thoroughly combined. Carefully pour mixture over slices, making sure each slice is completely coated. Cover baking dish with foil or plastic wrap; refrigerate 8 hours or overnight.
3 At serving time, heat oven to 350°F. Uncover baking dish; sprinkle butter, granulated sugar, 2 teaspoons cinnamon and the pecans over bread.
4 Bake 40 minutes or until golden brown. Serve with maple syrup.

EXPERT TIPS

Expert Tips

Got a serious sweet tooth? Add a few tablespoons of chocolate chips and shredded coconut to the toppings for extra decadence.

Powdered sugar can be substituted for the maple syrup as a topping.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 1/8/2012 9:23:47 AM REPORT ABUSE LatinaCocina said:

Rating:

Oh, and try laying the bread flat and not on it's side like the picture shows, that helps!

This reply was: Helpful Inspiring

Posted 1/8/2012 8:51:50 AM REPORT ABUSE LatinaCocina said:

Rating:

I have made this several times and it comes out perfect. If your bread is soggy you may want to lift the bread slices as you pour your egg mixture on them. I have also used a spoon to distribute all the egg mixture evenly once I have poured it over the bread slices. I also add bacon crumbles to mine once it comes out of the oven. The longer you refrigerate it though the better it is so make sure it sits in the frig over night!

This reply was: Helpful Inspiring

Posted 11/21/2011 3:33:30 PM REPORT ABUSE k_mommyto3 said:

Rating:

The taste of this is good. At least the taste of the part that cooks. The problem with this, IMO, is in the cooking method. It calls for you to overlap the bread slices, which means that the parts of the bread that aren't exposed (basically everything except the tops of the slices), doesn't brown. It stays mushy. If I were to cook this again, I would use two pans, so as to be able to lay the bread flat so it would all brown.

This reply was: Helpful Inspiring