French Toast Casserole

Photo by Charles Masters

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Rating

★ ★ ★ ★ ★

Serves 8
Hands-On Time 20 min
Total Time 1 hr 20 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 570 calories
- Fat 20 g (8 g saturated fat)
- Cholesterol 225 mg
- Sodium 570 mg
- Protein 20 g
- Carbohydrate 78 g
- Sugar 28 g
- Fiber 3 g
- Iron 4 mg
- Calcium 217 mg
May 2015

Heat oven to 350° F.

Whisk together the eggs, half-and-half, milk, maple syrup, vanilla, cinnamon, and a pinch of salt in a large bowl. Stir in the pecans and raisins. Add the bread and soak, turning occasionally, until it has absorbed most of the custard, 20 to 30 minutes.

Arrange the bread in an overlapping pattern in a buttered 3-quart baking dish. Pour over any remaining liquid, nuts, and raisins from the bowl. Sprinkle with the raw sugar.

Ingredients

8 large eggs
2 cups half-and-half
1 cup whole milk
2/3 cup maple syrup, plus more for serving
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Kosher salt
1/2 cup pecans
1/4 cup raisins
1 1/2 pounds sourdough or country bread, cut into thick slices
Unsalted butter for the baking dish
2 tablespoons raw or turbinado sugar

Directions

Heat oven to 350° F.
Whisk together the eggs, half-and-half, milk, maple syrup, vanilla, cinnamon, and a pinch of salt in a large bowl. Stir in the pecans and raisins. Add the bread and soak, turning occasionally, until it has absorbed most of the custard, 20 to 30 minutes.
Arrange the bread in an overlapping pattern in a buttered 3-quart baking dish. Pour over any remaining liquid, nuts, and raisins from the bowl. Sprinkle with the raw sugar.
Bake until set and a knife inserted in the center comes out clean, 35 to 45 minutes. Serve warm, with additional maple syrup.