Overnight French Toast Bake
Ingredients
For the French Toast:
- 1 loaf French loaf, sourdough, ciabatta, or challah bread
- 8 large eggs
- 1 cup whole milk
- 2 cups half and half
- 2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
For the Topping:
- 4 tbsp. butter, melted
- 3 tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1/2 cup pecans
For the Syrup:
- Maple syrup
- Confectioners' sugar
Instructions
To prepare the topping:
- Slice French bread into 1 inch chunks.
- Add bread slices to a lightly greased, flat baking dish.
- In a large bowl, combine the eggs, milk, half-and-half, sugar, vanilla, cinnamon, nutmeg and salt; whisk until blended.
- Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
- Spoon some of the mixture in between the slices in the baking dish.
- In a medium bowl, combine melted butter, brown sugar, cinnamon, pecans; blend well.
- Cover with plastic wrap and refrigerate overnight or up to 24 hours.
To complete assembly and bake the French toast:
- Pre-heat oven to 350°F.
To prepare the French toast:
- Take the French toast out of the refrigerator, uncover; set aside for 30 minutes so it reaches room temperature.
- Add topping on top of French toast.
- Bake the casserole for 40 minutes.
- Remove the casserole from the oven and let it cool for about 10 minutes before serving.
- Enjoy with warm maple syrup and confectioners' sugar.