With a Grateful Prayer and a Thankful Heart: French Toast Casserole

Tuesday, September 29, 2009

French Toast Casserole

This French Toast Casserole was almost gone before I was able to get this picture!
I served it with a three berry compote and a little maple syrup.

I first saw this Virginia Willis recipe on A Yankee in a Southern Kitchen and knew I wanted to give it a try. Sure glad I did ~ it is easy and d.e.l.i.c.i.o.u.s! I clicked over to Virginia's place where she includes a recipe for Bourbon Creme Anglaise. This recipe came from her cookbook-
by Virginia Willis. Visit her here.
French Toast Casserole
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah, sliced
11/2 inches thick (about 11/2 pounds)
8 large eggs, lightly beaten
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
1/2 cup chopped pecans
Confectioners’ sugar, for accompaniment
Sorghum, cane, or maple syrup, for accompaniment

Combine the melted butter and brown sugar in a baking dish. Arrange the bread slices in the dish. Whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a bowl. Pour over the bread, letting it soak in. Top with the pecans. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
Preheat the oven to 350°F. Let the chilled casserole stand at room temperature for 20 minutes.
Bake until browned and set, 30 to 45 minutes. Remove to a rack to cool slightly. Sift over confectioners’ sugar. Serve hot or warm with sorghum, cane, or maple syrup.

4 comments:

Mildred said...

That sounds delicious. With the days getting cooler, this would be nice to serve. Thanks and have a great day.

Miss Jen said...

YUM.... sounds amazing!!! :)

Snippety Gibbet said...

This would be wonderful to take to a brunch. Thanks for the recipe.

Christy said...

That looks amazing!!!!

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