Overnight French Toast Casserole

Adapted from The Girl Who Ate Everything

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Overnight French Toast Casserole

Ingredients

1/4 cup melted butter

2/3 cup packed brown sugar

1 loaf (14-16 ounces) challah, brioche or French bread, sliced or torn into small pieces

8 eggs

1 cup milk

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 cup pecans, measured then chopped

Maple syrup and confectioners sugar for topping

Instructions

1

Break the bread into small chunks and put in a large bowl.

2

Add the milk and let soak about 10 minutes; crush with hands until blended.

3

Add eggs, sugar, vanilla, cinnamon, salt, and nutmeg.

4

Place butter into a 13x9x2-inch dish and place into a pre-heated oven to melt. Once the butter is melted, spoon the pudding mixture over the butter.

5

Bake at 325-F for 60-75 minutes, or until firm.

6

Remove from the oven and allow to cool for a few minutes.

7

Serve with confectioners sugar and maple syrup.

Notes

Vanilla Butter Sauce This sauce would be served in lieu of syrup. It can be poured over the entire casserole while it is cooling, or over individual servings. 1/2 cup butter 3/4 cup sugar 1/2 cup half-and-half 1 tablespoon vanilla extract Combine all ingredients in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Pour over french toast when ready to serve.

Kettner Exchange Kale Salad {Copycat} Baguette French Toast

Overnight French Toast Casserole

Adapted from The Girl Who Ate Everything