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A plate of Overnight French Toast Casserole

Overnight French Toast Casserole

Author 5boysbaker.com

Ingredients

  • 8 eggs
  • 2 cups half and half (I used fat free)
  • 1 cup milk
  • 6 tablespoons brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 tsp kosher salt
  • 1 tablespoon vanilla extract
  • 1 lb loaf of french bread
  • softened butter for greasing baking dish (2-3 tablespoons)

Topping:

  • 4 tablespoons packed brown sugar
  • 4 tablespoons white sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cold butter

For Serving:

  • syrup
  • berries
  • whipping cream
  • powdered sugar

Instructions

  1. Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.
  2. Butter the bottom and sides of a 9×13 baking dish.  Cut bread into 1-inch chunks and place in dish.  Stir egg mixture once more and pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.
  3. To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.
  4. When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.   Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.