French Toast Casserole
Ingredients
- 3 tablespoons unsalted butter, melted and divided
- 1 loaf French bread, torn into bite-size pieces
- 1/2 cup toasted pecans, roughly chopped
- 3 cups half-and-half
- 6 large eggs
- 2/3 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 2 tablespoons plus 1 1/2 teaspoons maple syrup, divided, plus more for serving
- 3/4 teaspoon ground cinnamon, divided
- 3 tablespoons granulated sugar
- Powdered sugar, for garnish
Instructions
- 1
Gather the ingredients.
- 2
Brush 1 tablespoon of the butter over the bottom and sides of a 13- x 9-inch baking dish. Place bread chunks evenly in the dish and sprinkle with pecans.
- 3
Whisk together the half-and-half, eggs, brown sugar, vanilla, salt, 2 tablespoons of the maple syrup, the remaining 2 tablespoons melted butter, and 1/2 teaspoon of the cinnamon in a large bowl.
- 4
Pour the half-and-half mixture over the bread chunks and pecans and press lightly to ensure all bread pieces are absorbing liquid. Cover and refrigerate for at least 8 hours and up to 12 hours.
8 min - 5
Preheat the oven to 375 F. Remove the baking dish from the refrigerator and allow it to sit at room temperature while the oven preheats.
- 6
Meanwhile, stir together the granulated sugar, the remaining 1 1/2 teaspoons maple syrup, and the remaining 1/4 teaspoon cinnamon in a small bowl.
- 7
Sprinkle the cinnamon sugar evenly over the casserole and bake until the bread has puffed slightly and the sugar topping is crispy and dark brown, 40 to 45 minutes. Remove from the oven, and let sit for 10 minutes before serving. Sprinkle it with powdered sugar and serve with maple syrup.
40 min
