Make-Ahead French Toast Casserole by GinaG

[BakerAunt]

Make-Ahead French Toast Casserole
Submitted by GinaG on November 15, 2011 at 2:08 am

Requested by Mike Nolan
Yield: 8 servings
Source: ATK Family Baking

CASSEROLE:
1 (16 ounce) Loaf of French Bread, sliced 1/2 inch thick
8 large eggs
2 C Whole Milk
2 C Half and Half
1 T Granulated sugar
2 t Vanilla extract
1/2 t Ground cinnamon
1/2 t Ground nutmeg

TOPPING:
12 T (1 1/2 sticks) Unsalted butter
1 1/2 C (9.5 ounces)Packed, light brown sugar
3 T Corn syrup
1 C (4 ounces) Pecans, coarsely chopped

1. For the casserole: Adjust the oven racks to upper and lower middle positions and heat oven to 325 degrees. Arrange the bread in a single layer on 2 baking sheets. Toast in oven until dried and lightly golden, about 25 minutes, switching and rotating halfway through baking. Set bread aside to cool.

2. Grease a 9 X 13 inch baking dish. Layer the toasted bread tightly into prepared baking dish. You should have two layers. Whisk together the eggs, milk, half and half,vanilla, sugar, cinnamon and nutmeg and pour evenly over bread. press lightly to submerge.

3. Cover tightly with plastic wrap and refrigerate for at least 8 hours, up to 24 hours. When ready to bake, adjust rack to middle position and preheat oven to 325 degrees.

4. For the topping: Mix the butter, brown sugar and corn syrup together until smooth then stir in the pecans. Spoon the topping over the casserole and spread it in an even layer. place the baking dish onto a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Let cool slightly before serving.

Variation:
Rum-Raisin Make Ahead French Toast Casserole
Microwave on high; 1 1/2 C of raisins and 1/2 C of rum in a microwave-safe, covered bowl until mixture comes to a boil, 1 to 3 minutes. Set aside, covered until raisins are plump, about 15 minutes. Drain the raisins, discarding excess rum and sprinkle between the two layers of bread in step 2 of recipe instructions.

Reasons to toast:
It was noted by ATK that while it adds an extra step to prep, toasting the bread prior to assembling the casserole is important. The drier bread more readily absorbs the custard so that the texture is creamier. The lightly browned bread adds a nutty flavor reinforcing the flavor of the pecan topping.
comments

Submitted by Mike Nolan on Sat, 2011-11-19 00:23.
I wonder if it would work with a gluten-free bread?

Submitted by GinaG on Sun, 2011-11-20 19:44.
Why not just try like a single servings worth to test it? Personally, I can't think of why it wouldn't work, but you have more experience baking GF than anyone I know. I should be asking YOU!

Submitted by puddinglover on Sat, 2011-11-19 20:08.
I really like the idea of toasting the bread--would think it would be easier than trying to have stale, but not moldy, bread on hand when you wanted to make this recipe. Can't wait to try!

Submitted by Mike Nolan on Sun, 2011-11-20 16:06.
When we make Challah French toast, we usually slice the bread the day before and allow it to dry overnight. But in a pinch, I've put the slices in the oven at 140 degrees (the lowest setting) and let it dry out there for an hour or so.

Submitted by GinaG on Sun, 2011-11-20 19:49.
For that bread pudding recipe I gave you, I don't toast the bread or dry it out at all, I don't even soak the bread before baking like some recipes call for!

Submitted by GinaG on Sun, 2011-11-20 19:47.
Dear Puddinglover:
Please tell how it comes out, your feedback will help people more: I haven't personally tried it; I submitted it on request from what I know to be a very reliable source: America's Test Kitchen

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