French Toast Casserole


  • 4 tablespoons unsalted butter (melted)
  • ¾ cup light brown sugar (firmly packed)
  • 1 loaf brioche, croissants or challah (sliced 1½ inches thick)
  • 8 large eggs (lightly beaten)
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • ½ cup pecans or almonds (chopped)
  • Confectioners’ sugar
  • Sorghum, cane, or maple syrup


Combine the melted butter and brown sugar in a baking dish.

Arrange the bread slices in the dish, they can overlap.

On a bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a bowl. Pour over the bread, letting it soak in. Top with the pecans (or almonds). Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.

Preheat the oven to 350° F. Let the chilled casserole stand at room temperature for 20 minutes before baking.

Bake until browned and set, 30-45 minutes. Remove to a rack to cool slightly. Sift over confectioners’ sugar.

Serve hot or warm with sorghum, cane, or maple syrup.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License