Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings
Easy and delicious, this French Toast Casserole is surely a must-try! Everyone is going to love it for sure! In just more than an hour, this delicious treat is ready to be devoured. Enjoy!
Ingredients:
Casserole:
1/4 c maple syrup
1 tbsp vanilla extract
20 oz. sandwich bread
1/4 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1 c pecans, chopped
1 tsp salt
8 large Eggs
2 c whole milk
Topping:
1 tsp ground cinnamon
1/2 c light brown sugar
4 tbsp salted butter, sliced
Directions:
Apply cooking spray to the inside of a 9×13-inch baking dish.
Cut the bread into small cubes about 1 inch each.
Scatter the pecans to the bottom of the prepared baking dish followed by the bread cubes.
Add nutmeg, eggs, vanilla extract, milk, cinnamon, and real maple syrup into a large mixing bowl. Whisk everything until well incorporated.
Add the egg mixture on top of the bread cubes and spread it evenly. Make sure to cover them entirely.
Cover the baking dish with plastic, then place it in the fridge to chill for at least 4 to 6 hours.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a mixing bowl, add cinnamon, butter, and brown sugar. Beat until well blended.
Scatter the mixture on top of the casserole. Cover it with foil.
Place the baking dish in the preheated oven and bake for about 30 minutes.
Remove the foil cover and bake for 20 more minutes or until done.
Remove the casserole from the oven and allow it to cool at room temperature. Slice it into even servings.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge.
I highly suggest using real maple syrup for this recipe.
Nutrition Facts:
Serving: 1servings | Calories: 345 kcal | Carbohydrates: 41g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 527mg | Potassium: 220mg | Fiber: 2g | Sugar: 18g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg
Ingredients
- Casserole:
- 1/4 c maple syrup
- 1 tbsp vanilla extract
- 20 oz. sandwich bread
- 1/4 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1 c pecans, chopped
- 1 tsp salt
- 8 large Eggs
- 2 c whole milk
- Topping:
- 1 tsp ground cinnamon
- 1/2 c light brown sugar
- 4 tbsp salted butter, sliced
Instructions
Apply cooking spray to the inside of a 9x13-inch baking dish.
Cut the bread into small cubes about 1 inch each.
Scatter the pecans to the bottom of the prepared baking dish followed by the bread cubes.
Add nutmeg, eggs, vanilla extract, milk, cinnamon, and real maple syrup into a large mixing bowl. Whisk everything until well incorporated.
Add the egg mixture on top of the bread cubes and spread it evenly. Make sure to cover them entirely.
Cover the baking dish with plastic, then place it in the fridge to chill for at least 4 to 6 hours.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
In a mixing bowl, add cinnamon, butter, and brown sugar. Beat until well blended.
Scatter the mixture on top of the casserole. Cover it with foil.
Place the baking dish in the preheated oven and bake for about 30 minutes.
Remove the foil cover and bake for 20 more minutes or until done.
Remove the casserole from the oven and allow it to cool at room temperature. Slice it into even servings.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. I highly suggest using real maple syrup for this recipe.
