By Culinary.Net | ContributorAn exciting twist on a breakfast classic, it’s hard to beat this French Toast Casserole when putting together your brunch spread. Crisp on top while soft and moist in the middle, it comes fresh out of the oven with the aroma of maple syrup and pecans that will have the whole house eager for a bite. It’s easy enough to make fresh in the morning but can also be prepared the night before so all you have to do is add the topping and pop it in the oven. French Toast Casserole1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes5 large eggs1 1/2 cups unsweetened milk2 tablespoons brown sugar2 teaspoons vanilla extract1 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon sea saltmaple syrup, for servingTopping:2 tablespoons unsalted butter or coconut oil, melted2 tablespoons brown sugar1/2 cup chopped pecans1 cup frozen strawberries1 cup frozen blueberries confectioners’ sugar, for dustingGrease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture. Preheat oven to 350 F. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.Find more recipes to inspire your next brunch menu at Culinary.net. More
