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    French Toast Casserole II

    Source of Recipe

    Southern Lady

    Recipe Link: https://tinyurl.com/3a8zb4et

    List of Ingredients

    â—¦ 1 (1-pound) challah loaf, cut into 1-inch cubes
    â—¦ 4 cups half-and-half
    â—¦ 2 teaspoons sanding sugar
    â—¦ 2 â…› teaspoons ground cinnamon, divided
    â—¦ ¼ cup unsalted butter
    â—¦ 1 cup firmly packed light brown sugar
    â—¦ ½ cup granulated sugar
    â—¦ 5 large eggs, lightly beaten
    â—¦ ¼ teaspoon ground nutmeg
    â—¦ 1 ½ cups pecan pieces, divided
    â—¦ Confectioners’ sugar, for dusting
    â—¦ Maple syrup, to serve

    Recipe

    Preheat oven to 350° F. Grease a 13 x 9-inch freezer-safe baking dish.

    In a large bowl, toss together bread cubes and half-and-half; let stand at room temperature. In a small bowl, stir together sanding sugar and â…› teaspoon cinnamon; set aside.

    In a medium saucepan, melt butter over medium heat. Add light brown and granulated sugars, whisking occasionally until smooth and combined, about 2 minutes. Remove pan from heat.

    While whisking constantly, pour in eggs, nutmeg, and remaining 2 teaspoons cinnamon. Pour butter mixture over bread mixture. Gently fold in 1 cup pecans to combine. Spoon bread mixture into prepared dish. Sprinkle with remaining ½ cup pecans, and cover with foil.

    Bake for 45 minutes. Uncover and sprinkle top with sanding sugar mixture. Continue to bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes more. Serve warm or at room temperature. Dust with confectioners' sugar, and serve with maple syrup.

    Makes about 10 servings



    Kitchen Tips:

    • To make the day before, bake and let cool completely. Cover with foil and refrigerate overnight. When ready to serve, let come to room temperature, and reheat at 350° F.

    • To freeze, bake in a freezer-safe dish and let cool completely. Wrap in double plastic wrap, then in foil. Freeze for up to 3 months.

    • To thaw, let sit in refrigerator overnight. When ready to serve, unwrap and let come to room temperature. Bake covered with foil at 350° F until fully reheated, 15 to 20 minutes.

 

 

 


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