French Toast Casserole
Ingredients
- 1/2 cup unsalted butter
- 1 1/4 cup light brown sugar, packed
- 1 loaf thick sliced bread about 2-inches thick, (1.4 lb or 650 g loaf)
- 6 large eggs
- 2 cups milk (full fat or 2%)
- 2 tablespoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Icing sugar, to dust
- Strawberries, blueberries, blackberries, kiwi fruits, pineapple, bananas or any other fruit to serve.
Instructions
- Lightly grease an oven safe 9"×13" baking dish (22 cm x 33 cm).
- Melt butter in a small pot over low heat. (Alternatively, melt in a microwave safe bowl in the microwave in 15 second increments, stirring in between, until melted.)
- Add 1 cup brown sugar, mixing well to combine. (If on the stove, let simmer for 1 minute to slightly dissolve the sugar.)
- Pour mixture into prepared dish and spread out to evenly coat.
- Beat together eggs, milk and vanilla. Set aside.
- Combine remaining brown sugar, cinnamon and nutmeg in a separate bowl. Set aside.
- Arrange bread in a single layer over the butter/sugar mixture in the dish.
- Pour half of the egg wash over bread. Top with half of the brown sugar/cinnamon.
- Arrange remaining bread slices over the top. Pour over remaining egg wash and top with remaining brown sugar/cinnamon. Lightly press bread into the egg wash to ensure slices are evenly soaked.
- Cover tightly with foil and refrigerate for at least 30 minutes to soak up the custard mixture, or overnight for the best results
- When ready to bake, take the dish out of the refrigerator 20 minutes before baking (if it has been in overnight) to get the chill out.
- Preheat oven to 350°F (175°C).
- Bake, covered, for 30 minutes. Uncover and continue baking for a further 15 minutes.
- Top with icing/powdered sugar. Serve with the syrup from the dish.
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