JoAnna Gaines' French Toast Casserole is outstanding. This fantastic overnight breakfast casserole is THE breakfast casserole you want to make for company or holidays like Thanksgiving, Christmas or Easter. This delectable breakfast entree is so utterly irresistible that everyone will want more! Served with maple syrup, it makes one of the best Overnight French Toast Casseroles you'll ever eat.
11-lb. loafItalian breadcut into one-inch thick slices
12largeeggs
2cupsheavy whipping cream
1cuphalf-and-half
1/2cupgranulated sugar
2tsp.pure vanilla extract
1cuplight brown sugarpacked
1cuppecanscoarsely chopped
1/2cupunbleached all-purpose flour
pinchsea salt
2tbsp.powdered sugar
maple syrupas desired
Instructions
Grease a 9x13x3” baking dish with the single tablespoon of softened butter.
Arrange the bread slices in the dish in two rows overlapping the slices.
In a large mixing bowl, beat eggs with a whisk.
Whisk in cream, half-and-half, granulated sugar and vanilla.
Carefully and evenly pour the egg mixture overtop of the bread.
Cover and refrigerate overnight.
The next morning: Remove dish from refrigerator and allow to sit out on counter 30 minutes before baking.
Preheat oven to 375°.
Place brown sugar, pecans, flour and salt in a small mixing bowl.
Grate the stick of cold butter over top of the pecan mixture.
Mix ingredients until crumbly.
Sprinkle pecan mixture over top of the bread in baking dish.
Bake, uncovered, about 50-60 minutes or until the custard from the eggs is completely set and topping is lightly browned.
Dust casserole with powdered sugar.
Drizzle maple syrup overtop of individual servings, as desired.
Notes
NOTE TO FOOD BLOGGERS: I have made extensive changes to amounts and contents for this recipe. Please do not plagiarize my changed content without giving me credit. If you wish to know the exact ingredients and amounts for JoAnna Gaines recipe, purchase the cookbook.