FRENCH TOAST CASSEROLE

Makes about 8 Servings

4 Tablespoons unsalted butter, melted

¾ cup firmly packed brown sugar

1 loaf brioche or challah bread, sliced 1 ½ inches thick (about 1 ½ pounds)

8 large eggs, lightly beaten

1 cup whole milk

1 tablespoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon salt

½ cup chopped pecans

Confectioner’s sugar

Sorghum, cane, or maple syrup (optional)

In a 13 X 9 inch baking dish, combine melted butter and brown sugar. Arrange bread slices evenly in baking dish. In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, ginger, and salt. Pour over bread, letting egg mixture soak in. Top evenly with pecans. Cover, and refrigerate for at least 3 hours or up to 12 hours. Preheat oven to 350 degrees.

Let chilled casserole stand at room temperature for 20 minutes. Bake until browned and set, about 30 to 45 minutes. Remove to a wire rack to cool slightly. Sift confectioner’s sugar over casserole. Serve hot or warm with sorghum, cane, or maple syrup, if desired.




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