French Toast Casserole is the easiest way to serve a breakfast favorite to a large group. This dish is easily prepared in 15 minutes, chilled overnight, and popped in the oven in the morning for a delicious brunch.
Course: Breakfast, Brunch
Keyword: brunch, Casserole, French Toast Casserole
Author: Jennifer Fishkind
10cups2 day old loaf of French Breadcut into cubes
½cuphalf and half
½cupchopped pecans optional
Powdered sugar for the top
¾cuplight brown sugar
Spray a 9x13 baking dish with cooking spray, set aside.
Cut the 2 day old loaf of french bread into cubes and place in the bottom of the 9x13 baking dish.
In a separate large mixing bowl combine eggs, whole milk, half and half, sugar, almond extract, cinnamon, salt, and allspice. Whisk together well.
Pour egg mixture over the cubes of french bread in the 9x13 baking dish, making sure to soak all pieces as you are pouring. NOTE: If using optional pecans, go ahead and top the bread mixture in the casserole dish with ½ cup chopped pecans.
In a separate medium mixing bowl combine the brown sugar, cold butter, and cinnamon. Use two knives to cut the mixture together until crumbly. Sprinkle over the top of the french toast casserole.
Cover with foil and refrigerate overnight.
When ready to cook the french toast casserole preheat the oven to 375 degrees. Uncover and place on the middle rack in the middle of the oven and cook for 35-40 minutes. Check to make sure the center of the french toast casserole is set and not jiggly. Continue to cook, checking every 5 minutes until the casserole is set in the middle.
Remove from the oven and let sit for 5 minutes to allow it to completely set.
Sprinkle powdered sugar over the top of the casserole and serve with maple syrup.
Storage :Leftover French Toast Casserole should be stored in an airtight container in the fridge for up to 3 days. I like to make this in a pan that also has a lid with it. That way I can just pop the lid on and stick it in the fridge.To reheat, simply warm in the microwave and drizzle with syrup!