French Toast Casserole Recipe

Unsalted butter , or coconut oil, for the pan 1 loaf challah bread, about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes 5 large eggs 1½ cups milk 2 tablespoons brown sugar 2 teaspoons vanilla extract 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon sea salt Maple syrup, for serving


Clean and grease a 9x13-inch baking dish or one like it. Put the bread cubes in the baking dish.

Bring the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt together in a big bowl and mix them with a whisk.

Spread the mixture out on top of the bread. Cover the baking dish and put it in the fridge overnight if you want to make the casserole ahead of time.

If not, let the bread sit at room temperature for 30 minutes so it can soak up the egg mixture.

Warm the oven up to 350°F.   Pour the butter over the dish and then add the brown sugar and pecans on top. Put the lid on and bake for 35 minutes.

After that, take the lid off and bake for another 10 to 20 minutes, or until the topping is golden and the egg filling is mostly set.

Let it sit for 10 minutes after taking it out of the oven with a loose piece of foil over it. Add maple syrup to taste.