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French Toast Casserole

June 5, 2011

Breakfast is ready!  What a wonderful way to start the day especially when you have guests and no time.  Put this beautiful casserole together the night before and put it in the oven while you cook some bacon.  Luscious flavors with very little work.  I love it.

French Toast Casserole


  • 4 T. Unsalted Butter (melted)
  • 3/4 C. Light Brown Sugar (firmly packed)
  • 1 Baguette (or Brioche or Challah) sliced
  • 8 Lg. Eggs (lightly beaten)
  • 1 C. Whole Milk
  • 1 T. Vanilla Extract
  • 1/2 t. Ground Cinnamon
  • 1/4 t. Ground Ginger
  • Pinch of salt
  • 1/2 C. Chopped Pecans (optional)
  • Confectioners’ Sugar, Cane or Maple Syrup (optional topping)


  1. Combine melted butter and brown sugar in a baking dish
  2. Arrange bread slice in the dish
  3. Whisk the eggs, milk, vanilla, cinnamon, ginger and salt in a bowl; pour over the bread; let it soak through; top with pecans (if using); cover and refrigerate until ready to use (turn bread slices over a few times during refrigeration)
  4. When ready to bake preheat oven to 350 degrees; remove casserole from refrigerator and bring to room temperature
  5. Bake until browned (about 30-45 minutes); remove to a rack and cool slightly
  6. Sift confectioners’ sugar over top
  7. Serve hot with choice of toppings

(Serves 8)

Recipe from

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