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French Toast Casserole

Source of Recipe


From "Bon Appétit, Y'all" by Virginia Willis



List of Ingredients



• 4 Tbsp (½ stick) unsalted butter, melted
  
• ¾ cup firmly packed light brown sugar
  
• 1 loaf brioche or challah, sliced 1½ inches thick (about 1½ pounds)
  
• 8 large eggs, lightly beaten
  
• 1 cup whole milk
  
• 1 Tbsp pure vanilla extract
  
• ½ tsp ground cinnamon
  
• ¼ tsp ground ginger
  
• Pinch of salt
  
• ½ cup chopped pecans
  
• .
  
• Confectioners' sugar, for accompaniment
  
• Sorghum, cane, or maple syrup, for accompaniment
  






Instructions



1. 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.
   
   
2. Preheat the oven to 350° F.
   Let the chilled casserole stand at room temperature for 20 minutes.
   
   
3. 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.
   
   Serves 8