Breakfast & Brunch
Overnight French Toast Casserole
Description
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:
- Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix butter and brown sugar. Spread evenly in baking dish.
- 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.
- Cover tightly, and refrigerate at least 1 hour but no longer than 12 hours.
- 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.
- 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.
