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
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
- Preheat oven to 325. Slice bread into 1 1/2″ cubes and toast about 25 minutes. Allow the bread to cool.
- Grease 9 by 13 baking dish. Layer the bread tightly.
- Whisk together the eggs, milk, half and half, sugar, vanilla, cinnamon, and nutmeg.
- Pour evenly over bread. press lightly on bread to submerge.
- Cover with plastic wrap and refrigerate for 8 to 24 hours.
- When ready to break, preheat oven to 350. Remove casserole dish from fridge and unwrap.
- Mix butter, brown sugar, and corn syrup until smooth. Stir in the pecans.
- Spoon topping over casserole and spread into an even layer.
- 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.
- Cool for 10 minutes before serving and enjoy!
This was a perfect and easy breakfast. I loved the nut topping!