Name: French Toast Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: For the casserole: -; 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread) -; 1/2 cup (45g) chopped pecans -; 5 large eggs -; 1 1/2 cups whole milk -; 1/4 cup (50g) granulated sugar -; Zest from one medium orange (optional) -; 1/2 teaspoons ground cinnamon -; 1/4 teaspoon salt -; For the topping : -; 4 tablespoons unsalted butter, melted -; 3 tablespoons (40g) dark brown sugar -; 1 teaspoon ground cinnamon -; Pinch of salt -; Optional toppings for serving: -; Dried cranberries -; Powdered sugar -; Maple syrup -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - French Toast Casserole

1. For the casserole: -

2. 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread) -

3. 1/2 cup (45g) chopped pecans -

4. 5 large eggs -

5. 1 1/2 cups whole milk -

6. 1/4 cup (50g) granulated sugar -

7. Zest from one medium orange (optional) -

8. 1/2 teaspoons ground cinnamon -

9. 1/4 teaspoon salt -

10. For the topping : -

11. 4 tablespoons unsalted butter, melted -

12. 3 tablespoons (40g) dark brown sugar -

13. 1 teaspoon ground cinnamon -

14. Pinch of salt -

15. Optional toppings for serving: -

16. Dried cranberries -

17. Powdered sugar -

18. Maple syrup -

How to cook deliciously - French Toast Casserole

1. Stage

Preheat the oven to 375°F (190°C): Place an oven rack in the center position.

2. Stage

Cube the bread: Slice the bread into 1-inch slices and then cut then slices into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3. Stage

Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4. Stage

Prepare the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.) At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5. Stage

Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6. Stage

Bake: Bake the casserole, uncovered, for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be browner and crunchier.

7. Stage

Remove from the oven, cool: Let the casserole cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table. Did you enjoy this recipe? Let us know with a rating and review!