Overnight French Toast
A delicously sweet, slightly crunchy, and ultra creamy French Toast casserole that comes togehter overnight!
Equipment
- 13" x 9" baking dish (deep)
- Large mixing bowl
- Medium mixing bowl
Ingredients
Casserole
- 8 tbsp. butter, cold
- 1 lb. Italian bread loaf, cut into 1-inch thick slices
- 10 eggs
- 2 c. heavy whipping cream
- 1 c. milk
- 1/2 c. sugar
- 2 tsp. vanilla extract (or vanilla bean paste)
Brown Sugar Crumble
- 1 c. light brown sugar, packed
- 1 c. chopped pecans
- 1/2 c. flour
- Pinch of salt
- 1 to 2 tbsp. powdered sugar
- Maple syrup
Instructions
- Grease 13" x 9" (deep) baking dish with 1 tablespoon of butter. Arrange bread slices in the baking dish in two rows, overlapping te slices.
- In a large bowl, light beat eggs. Whisk in cream, milk, sugar, and vanilla extract. Evenly pour the mixture over the bread. Cover and refrigerate overnight.
- The next morning, preheat oven to 375ºF. Remove baking dish from the refrigerator and let stand at room temperature for 30 minutes.
- In a medium bowl, using your fingertips or fork, mix together brown sugar, pecans, flour, and salt. Sprinkle the mixture over the bread.
- Bake casserole for 35 to 40 minutes or until browned and the inside is set but soft. Remove from oven and dust with powdered sugar. Serve warm with maple syrup.