Friday, December 26, 2008

French Toast Casserole

4 tablespoons unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah bread, sliced into 1 1/2 inch slices (don't worry Texas toast works too!)
8 large eggs, lightly beaten
1 cup whole milk (I used evaporated milk)
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of salt
1/2 cup chopped pecans
confectioners’ sugar for accompaniment
pure maple syrup

combine the melted butter and sugar in the bottom of a baking dish.
make a nice even layer of the mixture to cover the entire area.
arrange the bread slices on top, squeezing them in place.
whisk the eggs, add all the remaining ingredients except the pecans.
pour over the bread, letting it soak in.
top with pecans and cover with plastic wrap. {the casserole will not look real moist, don’t worry I promise it will be so when you eat it}
keep refrigerated for at least 3 hours or up to 12 hours.
set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees.
bake until lightly browned and set, 35 to 40 minutes.
remove and slightly cook if you can wait a few minutes.
serve hot or warm with sorghum, cane or maple syrup.
serves 8

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