Overnight Baked French-Toast Casserole
Some of you little ol’ gals have been a might upset that I never include a vegetarian option in my recipe suggestions. Well I plum didn’t think about that, and the thought of the Col. upsetting a lady just doesn’t sit right with me.
I must admit, all the fillies I have ever encountered just love a satisfying mouthful of Southern meat, but for those ladies out there who prefer a non-meat treat; I’ve rustled up something sweet and tasty up for y’all. I admit it has some dairy in there but y’all can substitute where you need to.
Never let it be said I leave a woman unsatisfied in the kitchen.
Ladies, this is a fantastic tasty sweet breakfast casserole that y’all can just throw together the night before. You can then just slide it into the oven in the morning.
Overnight French Toast Casserole sure is a great way to get a delicious breakfast prepared quickly for a hungry crowd.
Y’all can just put it all together the night before, slip it in the oven the next morning, and it’s ready in about 45 minutes.
If y’all love Pain Perdue or good ole basic French toast from sliced bread, I think y’all will enjoy this oven version. Ok y’all, here’s how to make it.
1 long loaf of French bread
1/2 cup of unsalted butter
1/2 cup of packed light brown sugar
8 large eggs
1 cup of double cream
1 cup of half and half
(Or half cup single cream and half cup whole milk mixed if you are non American)
1 tablespoon pure vanilla extract
Pinch of salt
1/2 cup chopped pecans
Warmed pure maple or fruit syrup
Sifted icing sugar
I know you ladies like it thick so go right ahead and slice that French bread into good thick slices, about 1 to 1-1/2 inch. Y’all want enough to layer the baking dish twice now. Melt your butter and gently pour it into the bottom of a 13” x 9” (approx’) baking dish. Sprinkle the bottom of the pan with half of the brown sugar and sprinkle the brown sugar generously with cinnamon sugar.
Now lay one layer of the French bread slices on top of the cinnamon sugar/butter mixture. Whisk up those eggs with that cream, half and half, vanilla extract and the salt. Drizzle half of the egg mixture (about 2 cups) over and around the layer of bread. Sprinkle the top of the bread with the other half of the brown sugar and more cinnamon sugar.
You can now add the remaining French bread slices in another layer and give them a gentle press down into the dish with the palm of your hand. Drizzle the remaining egg mixture on top and around the slices. Sprinkle the top very generously with more cinnamon sugar. Scatter about 1/2 cup of chopped pecans all over the top and cover tightly with foil.
Y’all now refrigerate this baby overnight.
The next morning, have yourself a nice black coffee and then bring the baking dish out of the refrigerator to room temperature. Preheat your oven now to 350 degrees F. Slip that thing gently in and bake, covered, for about 35 minutes. Uncover and bake another 10 minutes or until it’s firmed up and slightly crispy on top.
If you prefer it with a more crunch, bake it uncovered the entire 45 minutes. But keep a close eye, you hear?
Now let it rest for just a minute or so, then sift the top with a little of that icing sugar. Cut that sexy looking thing into squares now and drizzle the top with some warmed, pure maple syrup or fruit syrup if that’s your desire.
Serve it up nice and hot you hear?