If given the choice, my husband will always choose french toast for breakfast. Me not so much, I don't care for the soggy texture. However, I do love this casserole version.
I loved the crispy outer pieces and let my hubby devour the middle. With lots of pecans and brown sugar-butter goodness, you certainly don't need much syrup. Even a small dusting of confectioners' sugar would be just enough sweetness for this dish.
Did I mention how easy this was? I spent about 10 minutes of prep work the night before and then took it out of the fridge the next morning while I preheated the oven. Pretty darn easy huh? This will be great for mornings when we're short on time or have overnight guests.
Overnight French Toast
Ingredients:
3 tbsp. butter, melted
1/2 c brown sugar
6 slices Texas toast, cut in half
4 eggs
1/2 c milk
1/2 tbsp vanilla
1/2 tsp cinnamon
pinch of ginger
1/3 c chopped pecans
pinch of salt
Directions:
Combine melted butter and brown sugar in a small bowl and pour into bottom of an 8x8 baking dish. Arrange slices of bread in dish, you'll have to overlap a bit. Combine eggs, milk, vanilla, cinnamon, ginger and salt in a bowl; pour evenly over bread slices. Sprinkle chopped pecans on top. Wrap tightly and refrigerate overnight. Before baking, pull french toast out while you preheat the oven to 350 degrees. Bake for 20 mins. Remove from oven and let cool for a few minutes before serving. Serve with your favorite maple syrup or lightly dust confectioners' sugar on top. Serves 4-5
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