1 loaf brioche or challah bread, sliced into 1 1/2 sllices
8 large eggs, lightly beaten
1 cup whole milk
1 tbsn pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch of salt
1/2 cup chopped pecans
confectioners' sugar
maple syrup
Instructions
combine the melted butter and sugar in the bottom of a baking dish. Make a nice even layer of the mixture to cover the entire area. Arrange the bread slices on top, squeezing them into place.
Whisk the eggs, add all the remaining ingredients except the pecans. Pour over the bread, letting it soak in. Top with pecans and cover with plastic wrap. (THE CASSEROLE WILL NOT LOOK REAL MOIST, BUT IT WILL WHEN YOU EAT IT) Keep refrigerated for at least 3 hours or up up to 12 hours.
Set at room temperature for 20 minutes before popping into a hot oven at 350 degrees. Bake until lightly browned and set, 35-40 minutes.
Remove and slightly cool. Serve hot or war with sorghum, cane or maple syrup.
Originally Submitted
11/22/2009
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