Brunch With Babs' French Toast Overnight Casserole

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Brunch With Babs' French Toast Overnight Casserole
1 cup Light brown sugar
1/2 cup Unsalted butter
5 Large eggs
2 tbsp Heavy cream or whole milk
1 tsp Pure vanilla extract
1/2 tsp Ground cinnamon (optional)
1/4 tsp Ground nutmeg (optional)
1 Loaf of French or Italian bread, cut into 2-inch cubes
Powdered sugar, sliced strawberries, butter, and pure maple syrup, to serve

The day before serving, in a small saucepan, melt the brown sugar, butter, and maple syrup over low heat, stirring until combined.

Spray a 9x13-inch casserole dish with nonstick cooking spray. Pour the sugar mixture into the prepared dish.

In a medium bowl, beat the eggs, cream, vanilla, and cinnamon and nutmeg (if using) until combined. Add the bread cubes, and toss to coat well. Arrange the mixture in the prepared dish. Cover and refrigerate overnight.

Preheat the oven to 350ºF. Let the casserole come to room temperature before baking. Bake, uncovered, for 30 minutes, or until browned and the egg is set. Let cool for a few minutes, and then slice and serve with the desired toppings. Store, covered, in the refrigerator for up to 3 days, or frozen in an airtight container for up to 3 months.

Dust with powdered sugar and serve with sliced strawberries.

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Prep Time: 15 minutes + overnight soaking time

Cook Time: 30 minutes


From Celebrate with Babs: Holiday Recipes and Family Traditions by Barbara Costello. Copyright © 2022 by Barbara Costello, Motherhood Media, LLC. Excerpted by permission of DK, an imprint of Penguin Random House. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.