French Toast Casserole

December 9, 2008 at 12:43 pm (Uncategorized) (Breakfast)

I was looking for a good breakfast casserole for when my parents came into town for Thanksgiving. I wanted something that I could throw into the oven when they were ready for breakfast.

French Toast Casserole
Adapted from ATC Family Cookbook

Ingredients

1 loaf french bread
8 large eggs
2 cups milk
2 cups half and half
1 Tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 sticks butter, softened
1 1/3 cup light brown sugar
3 Tablespoons corn syrup
1 1/2 cups pecans, chopped

Directions

1. Preheat oven to 325. Slice bread into 1 1/2″ cubes and toast about 25 minutes. Allow the bread to cool.
2. Grease 9 by 13 baking dish. Layer the bread tightly.
3. Whisk together the eggs, milk, half and half, sugar, vanilla, cinnamon, and nutmeg.
4. Pour evenly over bread. press lightly on bread to submerge.
5. Cover with plastic wrap and refrigerate for 8 to 24 hours.
6. When ready to break, preheat oven to 350. Remove casserole dish from fridge and unwrap.
7. Mix butter, brown sugar, and corn syrup until smooth. Stir in the pecans.
8. Spoon topping over casserole and spread into an even layer.
9. Place dish onto a rimmed baking sheet and bake for 60 minutes. Note: This step (rimmed baking sheet) is very important. Though it didn’t look like it would, the casserole expanded and the baking sheet saved my oven. It took a little longer for mine to bake.
10. Cool for 10 minutes before serving and enjoy!

This was a perfect and easy breakfast. I loved the nut topping!

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