Overnight French Toast Casserole 

I’m not sure how it took me this long to discover the following recipe, but it is deliciously magical in ease of preparation and a must try for a brunch or breakfast-themed weeknight dinner.

Whenever I entertain, I seem to follow a strict pattern of inviting too many people and  attempting to cook too many different brand new dishes all at once. Ultimately I am left scrambling in the kitchen and can’t enjoy the company of my guests. A few weeks ago I broke this habit by making at least 3/4 of my Pumpkinfest Brunch menu make ahead dishes that took little or no prep the day of.

 

i was able to make the pumpkin tarts, hasbrown casserole, quiche, cheeseplate, and the french toast bake the day before

 
This was by far the easiest and most popular dish at the party and certainly fed a large crew! I even made a half sized version last night for dinner and served with fresh fruit and peppered bacon. 

My adaptations to the original recipe from Food.com are the additions of vanilla, nutmeg, allspice, salt and maple syrup.

The first time I made this I had leftover pumpkin pie filling and stirred 1/3 cup in the egg and it was very tasty and subtle. 

Some pecans on top would also be lovely! 

 

full sized version

 

Overnight French Toast Casserole 

SERVINGS 9-12 

1⁄2 cup butter 

12 slices white bread (I use a freshly sliced italian or french loaf)

1 cup brown sugar (*You may wish to reduce the amount of sugar used to 2/3 cup.)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice or ground cloves

Dash of salt

1 teaspoon vanilla extract

6 eggs

1 1⁄2 cups milk

1 tablespoon maple syrup 

Powdered sugar and maple syrup (for serving)

DIRECTIONS

Melt margarine in a 9 x 13 baking pan.

Put 6 slices of bread in bottom of pan.

In a bowl mix 1 cup brown sugar with spices and salt. 

Sprinkle 1/2 of this sugar mixture over bread.

Add another layer of 6 slices of bread.

In a bowl, whisk eggs with milk, maple syrup and vanilla until well blended.

Pour over bread layers.

Sprinkle with remaining sugar mixture.

Cover and refrigerate overnight.

Bake covered at 350F 30 minutes.

Uncover and continue baking 15 minutes or until set and browned.

Top with powdered sugar and drizzle with maple syrup before serving. Raspberries and whipped cream served on the side make it very decadent! 

Leftovers reheat very well. 

 

make it in 10 minutes one night or morning and enjoy later!

 


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