French Toast Casserole Recipe

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Recipes.net Team Published: March 24, 2020 Modified: September 18, 2020
French Toast Casserole Recipe

 

How To Make French Toast Casserole

  • 4 tbsp unsalted butter (melted)
  • 3/4 cup light brown sugar
  • 1 loaf brioche (sliced into 1 1/2 inch slices)
  • 8 large eggs (lightly beaten)
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • dash nutmeg
  • pinch sea salt
  • 3/4 cup pecans (chopped )
  • confectioners' sugar
  • pure maple syrup
  1. Combine the melted butter and sugar in the evenly on the bottom of a baking dish. Arrange the bread slices on top, squeezing them in place so that they fit snugly in the casserole. 

  2. Whisk the eggs, add all the remaining ingredients except the pecans. Pour over the bread, letting it soak in. 

  3. Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don't worry I promise it will be so moist when you eat it.)

  4. Keep refrigerated for at least 3 hours or up to 12 hours to set. Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees. 

  5. Bake until lightly browned and set, 35 to 40 minutes. Remove and slightly cool if you can wait a few minutes.

  6. Serve this dish hot out of the oven or warm, sprinkled with powdered sugar and pure maple syrup.

How To Make French Toast Casserole

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Prep: 3 hrs 20 mins
Cook: 40 mins
Total: 4 hrs
Makes:
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Ingredients

  • 4 tbsp unsalted butter, melted
  • 3/4 cup light brown sugar
  • 1 loaf brioche , sliced into 1 1/2 inch slices
  • 8 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • dash nutmeg
  • pinch sea salt
  • 3/4 cup pecans, chopped
  • confectioners' sugar
  • pure maple syrup

Instructions

  1. Combine the melted butter and sugar in the evenly on the bottom of a baking dish. Arrange the bread slices on top, squeezing them in place so that they fit snugly in the casserole. 

  2. Whisk the eggs, add all the remaining ingredients except the pecans. Pour over the bread, letting it soak in. 

  3. Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don't worry I promise it will be so moist when you eat it.)

  4. Keep refrigerated for at least 3 hours or up to 12 hours to set. Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees. 

  5. Bake until lightly browned and set, 35 to 40 minutes. Remove and slightly cool if you can wait a few minutes.

  6. Serve this dish hot out of the oven or warm, sprinkled with powdered sugar and pure maple syrup.

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