Cinnamon French Toast Casserole

Recipe by Impera_Magna
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READY IN: 10hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
  • Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
  • Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
  • Press the bread cubes down into the egg mixture to make sure they are all moistened.
  • Cover and refrigerate for at least 8 hours up to 24 hours.
  • When ready to bake, preheat oven to 375*.
  • Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
  • Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
  • Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
  • Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
  • Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
  • Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
  • To serve:
  • Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
  • *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.
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