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Overnight French Toast Casserole

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Overnight French Toast Casserole
  • Prep Time 15 min
  • Total Time 2 hr 0 min
  • Servings 12
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French toast and caramel rolls all rolled into one fantastic make-ahead breakfast dish!

Ingredients

3
tablespoons butter, melted
1
cup packed light brown sugar
1 1/2
cups 1% milk
1
tablespoon vanilla
1
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/8
teaspoon salt
8
eggs, slightly beaten
1
loaf (1 lb) unsliced French or Italian crusty bread, cut into 1-inch cubes (about 16 cups)
1/4
cup pecans, chopped
Maple syrup, if desired

Directions

  • 1 Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix butter and brown sugar. Spread evenly in baking dish.
  • 2 In large bowl, beat milk, vanilla, cinnamon, ginger, salt and eggs with whisk until smooth. Stir in bread cubes. Spoon into baking dish over brown sugar mixture. Sprinkle evenly with pecans.
  • 3 Cover tightly, and refrigerate at least 1 hour but no longer than 12 hours.
  • 4 When read to bake, heat oven to 350°F. Remove cover from baking dish at least 10 minutes while preheating oven. Bake 25 to 30 minutes or until golden brown on top.
  • 5 Remove from oven. Immediately place heatproof serving plate or tray upside down on baking dish; carefully turn plate and baking dish over. Leave baking dish over rolls 1 minute; remove baking dish. Use rubber spatula to remove any caramel mixture left in bottom of baking dish; spread over top of French toast bake. Serve warm drizzled with maple syrup.
Tips  

When looking for bread to use in this recipe, steer clear of the long thin baguette style for this dish. Look for the larger, softer version of French bread.

Serve this breakfast dish with a side of fresh berries, peaches or bananas.

Nutrition Information 
No nutrition information available for this recipe
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