French Toast Casserole
Source of Recipe
From "Bon App�tit, Y'all" by Virginia Willis
List of Ingredients
- 4 Tbsp (� stick) unsalted butter, melted
- � cup firmly packed light brown sugar
- 1 loaf brioche or challah, sliced 1� inches thick (about 1� pounds)
- 8 large eggs, lightly beaten
- 1 cup whole milk
- 1 Tbsp pure vanilla extract
- � tsp ground cinnamon
- � tsp ground ginger
- Pinch of salt
- � cup chopped pecans
- .
- Confectioners' sugar, for accompaniment
- Sorghum, cane, or maple syrup, for accompaniment
Instructions
- Combine the melted butter and brown sugar in a baking dish. Arrange the bread slices in the dish. Whisk together the eggs, milk, vanilla, cinnamon, ginger and salt in a bowl. Pour over the bread, letting it soak in. Top with the pecans. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
- Preheat the oven to 350� F.
Let the chilled casserole stand at room temperature for 20 minutes.
- Bake until browned and set, 30 to 45 minutes. Remove to a rack to cool slightly. Sift over confectioners' sugar. Serve hot or warm with sorghum, cane, or maple syrup.
Serves 8
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