This French toast casserole is a decadent make-ahead classic… and delicious spin on the much-loved French toast breakfast. Leave it plain, as the recipe dictates, or throw in fresh fruit, chocolate, nuts and other additions to give it a complex layer of dimension. Either way – it is delicious!
- 1/3 cup unsalted butter,
- 3/4 cup + 1/2 cup light brown sugar
- 6 eggs
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy, Kahlua or rum (optional)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 loaf of bread, such as brioche, challah, sourdough, white or raisin bread - cut into 1/2 inch / 1.5 centimeter slices
- 1/2 cup walnuts, or other additions of choice
Begin by preparing your ingredients and buttering a 9 x 13 inch / 22 x 33 centimeter baking dish. Set the dish aside.
In a medium sized saucepan, melt together the butter and 3/4 of the brown sugar until dissolved over medium heat. Spread the mixture into the bottom of the prepared baking dish.
In a large bowl, whisk together the eggs, milk, cream, vanilla and liqueur, if using. Set aside.
In a small bowl, combine the remaining brown sugar, cinnamon and nutmeg. Set aside.
In your prepared baking dish, line a layer of your desired French toast bread.
Pour over the egg mixture.
Sprinkle with the nuts followed by the brown sugar mixture then let stand to absorb for 1 hour or cover with plastic wrap and refrigerate overnight.
When you are ready to bake, uncover and preheat the oven to 350 Fahrenheit / 170 Celsius and bake until puffed and golden, roughly 35 to 45 minutes.
Let the casserole cool for 15 minutes before eating. It is best served warm and can be frozen in an air-tight container for up to a month.