Whether you’re a savory or sweet breakfast eater, you will not be able to resist this French Toast Casserole. The caramelization from the cinnamon and sugar mixture is a nice contrast to the warm soft center of each piece of toast. I made this recipe on Christmas Eve, hoping it would be a Christmas morning hit, and with my luck… it was! The beauty of this recipe is it can be made ahead of time to be enjoyed later, and it’s almost better if you do that way so every piece of bread is saturated with yummy cinnamon vanilla flavors. If you’re super fancy, you’ll add Mendocino Spices Star Anise for garnish and fresh whipped cream!
1/2 cup + 2 tsp brown sugar
1/4 cup maple syrup
1 stick salted butter, melted
1 cup pecans
8 large eggs, beaten
2 1/2 cups whole milk
3 tbsp bourbon
1 tbsp vanilla extract
1 tsp Mendocino Spices ground cinnamon
1/2 tsp kosher salt
1 fluffy French baguette, sliced into thick slices
– Grease a 9 x 13 inch baking dish with butter or baking spray.
– In a bowl, mix together 1/2 cup brown sugar, maple syrup, and 7 tbsp melted butter. Pour half the mixture into the bottom of the prepared baking dish.
– In a large bowl, whisk together the eggs, milk, bourbon, vanilla, cinnamon, and salt.
– Arrange the bread in the baking dish and gently pour egg mixture over each bread slice, until mixture is gone, and bread is submerged. Add the remaining brown sugar/maple syrup mix on top of the French toast.
– In a bowl, mix the pecans, melted butter, and brown sugar. Sprinkle pecans over the French toast.
– Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat oven to 375 degrees F. Bake for 45 minutes or until the French toast is golden and crisp. If the top of the bread begins to brown too quickly, cover with foil.
– Serve warm and drizzle with syrup and garnish with whipped cream!