Potluck Sunday: French Toast Casserole

This recipe might be the best thing about my mother-in-law. I promise this recipe is so gooey and delicious. The best part is that for non-morning people like me, it can be made the night before and then just popped in to the oven.  

INGREDIENTS:

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3/4 cup firmly packed light brown sugar
• 1 loaf french bread sliced 1 1/2 inches thick (Texas toast or brioche can also be used)
• 8 large eggs, lightly beaten
• 1 cup whole milk
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional)

DIRECTIONS:

1. Combine melted butter and brown sugar in a 9-by-13-inch baking dish.
2. Arrange the bread slices in the baking dish. {It’s fine if they overlap.}
3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.
4. Top the bread slices evenly with the nuts if desired.
5. Cover with plastic wrap, and refrigerate overnight.
6. Preheat the oven to 350 degrees. Whilte the oven is preheating, allow the casserole to sit at room temperature for at least 10 minutes.
7. Bake the casserole until it’s browned and set, 30 to 35 minutes. If it browns too quickly, place a foil loosely over the top of the casserole for the last 10 minutes or so.
8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and maple syrup.

Enjoy!