Thursday, August 25, 2011

Overnight French Toast Casserole


I've always liked french toast, but there is something about a crispy, sugary, browned french toast that beats any skillet egg-dipped bread in my book.


Ah - this casserole. More delicious than I could have imagined. It has the crispy, sugary taste that I love. I also love that it's an "overnight" recipe - meaning prepare, sit for 3-12 hours, bring to room temperature the next day and bake till crispy.


The original recipe I found was from Ezra Pound Cake. But I made a few changes, other than halving the recipe for just Josh & I.


Overnight French Toast Casserole
adapted from Ezra Pound Cake
serves 2-3

~ingredients~

2 tablespoons (1/4 stick) unsalted butter, melted
1/4 + 1/8 cup firmly packed brown sugar
5 slices Texas Toast, cut into about 1" cubes (alternatives: brioche or challah)
4 large eggs, lightly beaten
1/2 cup milk (I used 1%)
1/2 tablespoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch of salt
    topping
    • 1/4 cup chopped pecans
    • 2 T brown sugar
    • 2 T butter, melted
    ~instructions~
    1. Combine the melted butter and 1/2 the brown sugar in a baking dish.
    2. Toss the cubed bread with the remaining brown sugar, arrange at bottom of baking dish (they will overlap)
    3. In a large bowl, whisk together eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in
    4. Cover with plastic wrap, and refrigerate for 3 to 12 hours
    5. Preheat the oven to 350 degrees F while the casserole sits at room temperature for about 20 minutes
    6. While you wait, make the topping - chop the pecans and mix with the brown sugar and melted butter. Top the casserole with the pecan mixture.
    7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Plate the casserole and finish with sifted confectioners’ sugar and maple syrup


    I loved how the casserole was crispy on the top and almost bread-pudding-like on the bottom. The pecan-crunchy topping was such a great addition - I would have never thought to add the pecans if it weren't for the original recipe!! Monday morning I microwaved the leftovers then popped them in the toaster oven for about 5 minutes, and it was just as good as when it was freshly made!!

    6 comments:

    *kc said... Best Blogger Tips

    I love how in the last pic, your fork is just waiting off to the side to dive in to the yumminess!

    Looks good. Okay, you can make that at the next girls' morning!

    Fashion Meets Food said... Best Blogger Tips

    wow! Brilliant recipe! I definitely know what I am making for dinner over the weekend!

    xo

    Alfred said... Best Blogger Tips
    This comment has been removed by a blog administrator.
    Meri said... Best Blogger Tips

    Mmm I love to bake french toast because it smells SO good when its in the oven!

    Meg {henninglove} said... Best Blogger Tips

    i love overnight french toast casserole, it is so addicting! great recipe

    Kristie said... Best Blogger Tips

    Looks yummy! Do you ever shop at Penzey spices? Such a fun place.They have that peanut butter banana bread recipe in the fall catalog. We use this french toast casserole recipe from there. I think it's slightly different. http://www.becomingvegetarian.net/french-toast-casserole.html

    Also, check out their catalog online for cool recipes.

    And, this fall maybe you can make something exciting using spaghetti squash as noodles?!?!?!We have one feta cheese and olive recipe we love. You blog makes me want to cook.