This French toast casserole has a crisp brown sugar topping and a moist, custardy middle. To get ahead, assemble it the night before and bake the next morning.
ingredients
Unsalted butter or coconut oil for the pan
1½ cups milk
5 large eggs
2 Tbsp brown sugar
1 loaf challah bread or sweet bread, about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp sea salt
Maple syrup, for serving
FOR TOPPING
2 Tbsp unsalted butter or coconut oil, melted
2 Tbsp brown sugar
½ cup chopped pecans
OPTIONAL
bacon, cut into chunks
method
Grease a 9×13-inch or similar baking dish.
Place the bread cubes in the baking dish.
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt.
Pour the mixture evenly over the bread.
If making the casserole ahead, cover the baking dish and refrigerate overnight.
Otherwise, let stand for 30 minutes at room temperature to allow the bread to soak up the egg mixture.
Preheat the oven to 350°F.
Drizzle the casserole with the butter and mix in the pecans (and chopped bacon if using).
Sprinkle with brown sugar, then cover and bake for 35 minutes.
Uncover and then bake for a further 10 to 20 minutes, or until the topping is browned and the egg mixture has mostly set.
Remove from the oven, cover loosely with foil, and let stand for 10 minutes.
Serve with maple syrup, yogurt and fresh fruit.
