French toast casserole

French toast casserole

  • Prep:
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The French got it right with this morning staple. We put a little twist on it and are serving it up for you. Whether this is served over Sunday brunch or a holiday gathering, this gooey, scrumptious dish will be gobbled up quickly.


  • 4 tablespoons unsalted butter, melted
  • 3/4 cup firmly packed light brown sugar
  • 1 loaf sweet bread, sliced into 1 1/2 inch slices
  • 8 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Freshly grated nutmeg
  • Sea salt
  • 3/4 cup chopped pecans
  • Confectioners' sugar, optional
  • Pure maple syrup


  1. Combine melted butter and sugar. Pour evenly on bottom of baking dish and arrange bread slices close together on top of mixture.
  2. Beat the eggs and add all the remaining ingredients, save for the pecans.
  3. Pour mix over bread slices as this will start the soaking process.
  4. Top with pecans and cover dish with plastic wrap.
  5. Put the dish in the refrigerator to set for at least three hours (up to 12 hours).
  6. Preheat the oven to 350 degrees F.
  7. After the chilling period, set out for 20 minutes. Bake for 40 minutes or until lightly browned.
  8. Let cool and sprinkle powdered sugar (optional) and drizzle maple syrup on top. Serve.


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