Printable Recipe: Make Ahead French Toast Casserole Recipe

Make Ahead French Toast Casserole

This Easter brunch casserole is so wonderful! It's sweet and flavorful and decadent. It looks beautiful sprinkled with powdered sugar and served with warm maple syrup. And you make the whole thing the night before, and just pop it in the oven in the morning. If you're looking for a simple make-ahead Easter brunch menu, this is the recipe you want.

This recipe results in a very moist French toast. Like yours a little drier? You might want to reduce the milk a touch.

Recipe serves 12-- and leftovers are great! It's best if you assemble it the night before baking, so be sure to start early!

Ingredients:
10 C. day-old French bread, 1 inch cubes
8 oz. cold cream cheese, cubed
8 eggs
3 C. milk
1/4 C. granulated sugar
2 tsp. vanilla extract
pinch salt
2 tbsp. cold unsalted butter, cubed
2 tbsp. white sugar
2 tbsp. brown sugar
2 1/2 tsp. ground cinnamon
1/3 C. chopped pecans
Powdered sugar and maple syrup, for topping

Instructions: 1. Butter a 13x9" casserole dish.

2. Layer half your bread cubes in the bottom of your dish. Layer half your cream cheese over. Top with remaining bread cubes, then remaining cream cheese.

3. In a medium mixing bowl, beat eggs, milk, sugar, vanilla, and a pinch of salt. Pour over bread-cheese mixture.

4. Cover dish and refrigerate overnight (if you can't make it the night before, you can also let it sit out for about 30 minutes before baking).

5. The next morning, preheat the oven to 350 degrees F. Remove the casserole dish from the refrigerator and let it sit out about 30 minutes before baking.

6. To make the topping, dot the butter over the top of the casserole. In a small bowl, stir together the sugar, cinnamon, and pecans. Sprinkle over.

7. Bake uncovered about 25 minutes. Cover with foil and bake 20-25 minutes more.

8. Let sit 5-10 minutes before serving.