French Toast Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 loaf of day-old challah bread (around 1½ lbs), cut into 1-inch pieces
02 -
5 eggs, large
03 -
1½ cups of milk
04 -
2 teaspoons of vanilla
05 -
2 tablespoons of brown sugar
06 -
1 teaspoon ground cinnamon
07 -
¼ teaspoon of nutmeg
08 -
A small pinch of sea salt
09 -
Butter, or coconut oil, for greasing
→ Topping Mix
10 -
2 tablespoons of melted butter (or substitute coconut oil)
11 -
2 tablespoons brown sugar
12 -
½ cup of pecan pieces, chopped
→ Optional Add-Ons
13 -
Maple syrup, as preferred
# Instructions:
01 -
Butter up a 9x13-inch dish and spread the cubed bread across the bottom in an even layer.
02 -
Mix eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt together in a big bowl until smooth. Pour the mix over the bread so it soaks in everywhere.
03 -
Leave the dish untouched for 30 minutes at room temp to let the custard soak in. Or, better yet, cover it and chill it in the fridge overnight.
04 -
Set the oven to 350°F so it heats up while you get the rest ready.
05 -
Pour the melted butter over the bread, then sprinkle the brown sugar and pecans on top. Cover with foil and bake for about 35 minutes. Take off the foil and keep baking for another 10-20 minutes until golden on top and the custard is no longer jiggly.
06 -
Give it a 10-minute break, covered lightly with foil. Serve warm with syrup on the side, if you like.
# Notes:
01 -
A warm and comforting breakfast dish, great for a relaxed weekend morning or a festive gathering!
02 -
Make it the day before, bake it fresh the next day.