For those special times at breakfast or brunch.....whether holidays, birthdays or weekends, I like to make this Overnight French Toast Casserole. Made the night before...it is delicious, simple and just plain ole fantastic! Topped with pecans (Apple Cider Spiced Pecans would be amazing!), it is definitely a keeper!
While watching The Chew the other day, don't you just love the show?!, I saw Paula Deen (love her!) make a Bake French Toast Casserole. It looked and sounded amazing and I knew I had to make it. I changed the recipe a tad to suit us and accommodate what I had on hand.
It tastes great and honestly, I didn't add a thing to my slices..I mean, little bite. Okay, I ate two and oh. my. goodness! It was so worth it! Hubby, on the other hand, likes it with syrup.
French Toast Casserole
1 loaf french bread, 18 to 20 slices
8 eggs, beaten
1 1/3 cup heavy cream
1 2/3 cup milk
1/4 cup sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/2 sticks butter, melted
1 cup brown sugar, packed
2 Tablespoons corn syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup pecan halves or pieces
Spray 13 x 9 pan with non-stick spray. Place slices of bread in two rows, overlapping if necessary. Mix eggs, heavy cream, milk, sugar, vanilla extract, cinnamon and nutmeg together. Pour over bread, lifting and spooning over to coat all pieces. Cover with plastic wrap and keep in refrigerator overnight. In morning, preheat oven to 350 degrees F. Spoon any egg mixture on bottom of pan, over top of bread slices. Melt butter, stir in brown sugar, corn syrup, cinnamon and nutmeg. Sprinkle topping over toast and in-between slices. Sprinkle with pecan halves or pieces. Alternately, you can add pecans to topping, stirring to coat. Bake in preheated oven 35 to 40 minutes or until puffed and light brown. Serve with syrup or sprinkle with powdered sugar and top with fresh fruit. Enjoy!
The Country Cook Weekend PotLuck #150
Memories by the Mile Treasure Box Tuesday #52
Lou Lou Girls Fabulous Party #39