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.


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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