French Toast Casserole

By Christie

This dish is ideal for a brunch gathering. You do all the work the night before the party. The next day, just bake this casserole - a delicious take on bread pudding - and serve it right from the baking dish.

Ingredients

• 2 teaspoons butter, softened
• 8 slices white bread, cut in 1-inch cubes
• 7 large eggs
• 2 cups milk
• 1/4 cup heavy cream
• 1/4 cup maple syrup
• 4 Tablespoons granulated sugar, divided
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1/2 cup toasted pecans, chopped
• Maple syrup for serving

Preparation

Step 1

Grease a 9 x 13 baking dish with butter and fill the dish with the bread cubes, distributing evenly.

In a large mixing bowl, whisk together the eggs, milk, cream, maple syrup, 2 Tablespoons sugar, cinnamon, nutmeg, and cardamom. Pour this mixture over the bread cubes, and press down over the surface of the casserole with a spatula to help the bread soak up the liquid. Sprinkle the top with the remaining sugar. Cover tightly with aluminum foil, and refrigerate overnight.

Preheat the oven to 350° F, and place the casserole, still covered with foil, on the middle rack. Bake for 30 minutes, remove foil, and bake an additional 30-35 minutes, until the casserole is puffy and brown. Let cool for at least 10 minutes before slicing into squares and topping with the chopped pecans and warmed maple syrup. Refrigerate all leftovers.