Overnight French Toast Casserole
Here is the breakfast casserole ready to go into the oven. It’s been sitting in the refrigerator all night. You can see all the liquid from the eggs has been absorbed by the cubed Brioche bread.
Bake for 30 minutes or until the middle has set. Sprinkle with powdered sugar before serving.
Don’t forget the syrup!
- 1/2 cup butter; melted
- 1 loaf Brioche or Challah Bread; cubed
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup chopped pecans; optional
- 1 tsp. vanilla
- 5 eggs
- 1 1/2 cups mlk
In a medium sized bowl, mix together the brown sugar, cinnamon, nutmeg and chopped pecans.
In another bowl, combine the eggs, milk and vanilla together.
Melt the butter and pour into the bottom of a 9X12 casserole dish.
Place the cubed bread in the casserole dish on top of the melted butter.
Pour the egg mixture over the bread cubes making sure all are evenly covered.
Sprinkle the brown sugar mixture on top.
Cover with plastic wrap or aluminum foil and refrigerate overnight.
The next morning, remove the casserole dish from the refrigerator and bake in a preheated 350 degree oven for 30 minutes or until the bread is browned and the egg mixture has set.
Serve with warm syrup.