French Toast Casserole

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.

Prep Time

10

Minutes

Total Time

8:50

Hrs:Mins

Makes

8 to 10

servings

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
  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.
Makes 8 to 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.