French Toast Casserole is a great treat to wake up to!
Yay SRC! This is my second month participating in SRC group C and once again I had a blast! This month I was assigned to Jess’ blog, Pumpkins and Peonies. Two things I love! :) Jess’ blog is beautiful and her love of life, pretty things, and delicious baked goods is SO apparent. Her wedding pictures are gorgeous too! I was tempted by many of Jess’ recipes including these Deep Dark Chocolate Chunk Muffins, S’mores Cookies, and Popovers. In the end though, I decide to go with French Toast Casserole, because when is french toast wrong?!? Mmm!
Jess made me fall in love with this French Toast Casserole when she said it was perfect… not too wet, not too dry, not too sweet. I’m sure you’ve had french toast that falls into any [or all] of those three categories, and this recipe does NOT disappoint! It’s practically foolproof too. I love simple recipes. :)
The original recipe suggested using brioche or challah, but I used Texas toast and am happy to report that was an awesome choice. I just felt like it so I went with it. It’s still a soft, white bread so it works well, but use whatever you please.
This french toast bakes up nice and soft, with a sugary crust on the bottom and a nice crisp topping. Jess used pecans to top her french toast, but I just left them off. And this may go without saying, but this french toast makes weekend mornings even BETTER than they usually are. You can assemble the casserole the night before, and wake up and have breakfast on the table in less than an hour. Perfect-o! Enjoy! And thanks, Jess, for the great recipe!
French Toast Casserole
from Pumpkins and Peonies
- 4 tablespoons butter, melted
- 3/4 cup brown sugar, packed
- 1 loaf brioche or challah, sliced [or I used Texas toast!]
- 8 eggs, lightly beaten
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup pecans, chopped [I left these out]
- maple syrup, for topping
- powdered sugar, for topping
- fresh fruit, for serving
Grease a 9×13 inch baking dish.
In a small bowl, whisk together butter and brown sugar. Pour mixture into bottom of baking dish.
Arrange bread on top of brown sugar mixture, overlapping as needed.
In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, and ginger. Pour over bread slices, then sprinkle on pecans if using. Cover with foil or plastic wrap, and refrigerate at least 4 hours or overnight.
When ready to bake, remove pan from refrigerator and let rest at room temperature for 10 minutes while preheating the oven to 350 degrees. Bake for 30-35 minutes, covering with foil partway through if the top starts browning too much. Let cool for 10 minutes before serving with maple syrup, powdered sugar, or fruit.
Be sure to check out what else my SRC pals made this month: