French Toast Casserole (Overnight)

Ingredients

• 1 16 oz. loaf challah or brioche cut into 3/4” cubes ((French bread is okay/last choice))
• 6 eggs
• 2 1/2 cups half and half
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/4 tsp EACH ground cloves, ground nutmeg, salt
• 1 1/2 cups pecans, (chopped (about 1/4 inch))
• 3/4 cup all-purpose flour
• 1/2-2/3 cup packed light brown sugar ((depending on desired sweetness))
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 tsp EACH ground cloves, ground nutmeg, salt
• 5 tablespoons unsalted butter, (melted)
• 2 tablespoons pure maple syrup

Instructions

1. 1

   Toast bread: Preheat oven to 350 degrees F. Add the cubed bread in a single layer to a large baking sheet (15×21-inches, or two half sheets). Bake for 20-25 minutes, stirring halfway through until golden, dry and toasted (keep an eye on them so they don’t burn!). Set aside to cool while you make the custard and crumb topping.

2. 2

   Custard: In a large liquid measuring cup or mixing bowl, whisk all of the Custard ingredients together.

3. 3

   Assemble: Lightly spray a 9×13-inch baking dish with nonstick cooking spray; add toasted bread cubes. Pour the custard over top. Press the bread into the liquid to submerge (the tops won't be covered). You may need to press, wait a few minutes, then press again.

4. 4

   Chill: Cover with foil and refrigerate for at least 4 hours or up to 24 hours for the bread to soak up the custard (the bread should feel slightly mushy). Make and refrigerate the crumb topping at the same time. See below.

5. 5

   Pecan Crumb Topping: Whisk together the pecans, flour, sugar, vanilla and spices in a large bowl until evenly combined. Pour in the melted butter and maple syrup. Stir with a spatula to combine, breaking up any large pieces. Cover and transfer to the refrigerator (the colder the topping, the crunchier it will be).

6. 6

   Bake: Preheat oven to 350 degrees F. Just before baking, evenly sprinkle the Pecan Crumb Topping over the bread (the topping should be chilled until baking). Bake, uncovered, until the custard is set, about 45-55 minutes, depending on how soft/”eggy” you like it. Cool for 15 minutes before serving. Serve with fresh berries and syrup if desired.