With its soft slices of bread submerged in an egg mixture consisting of cinnamon, maple, and vanilla, topped with a brown sugar-, cinnamon-, maple-, butter-paste, then baked until it’s lightly golden on top and fluffy underneath, this large-scale version of traditional French toast will excite taste buds of all ages. This easy overnight French toast casserole is not only a crowd pleaser, but a host pleaser too, as you are able to fully prepare the dish the night before, only having to bake it in the morning.
This recipe includes both white flour and refined sugar, so it truly is a treat, and not a staple :)
Please note, checking on the casserole as it is baking is important. It can rise quite a bit, so it can help to puncture the casserole to prevent overflow into your oven.
4 tablespoons butter
1/3 cup brown sugar
1 1/2 cups half n half (or unsweetened coconut milk)
1 teaspoon cinnamon
2 tablespoons pure maple syrup
1 teaspoon vanilla
3 tablespoons butter
2 tablespoons brown sugar
1 tablespoon cinnamon
1 tablespoon pure maple syrup
1 large fat round loaf French Bread (sliced in 1 inch wide slices)
Melt 4 tablespoons butter in a 9x13 casserole dish. Stir in 1/3 cup brown sugar.
In a large bowl, mix eggs, half n half (substitute with unsweetened coconut milk to be dairy-free), 1 teaspoon cinnamon, 2 tablespoons maple syrup and 1 teaspoon vanilla.
Arrange 1/2 of the bread slices in the casserole dish in a single layer over the butter/brown sugar mixture. Pour 1/2 of the egg mixture over the bread slowly and use a spoon to work it into the bread.
In a small microwavable bowl, melt 3 tablespoons butter. Stir in 2 tablespoons brown sugar, 1 tablespoon cinnamon and 1 tablespoon maple syrup. Spread 1/2 of this paste over the bread.
Arrange remaining french bread slices over the other slices, slowly pour remaining egg mixture, use a spoon to work it into the slices again, and spread the remaining butter/brown sugar paste over slices. If egg mixture isn’t covering the bread, simply add more eggs.
Cover the casserole dish and leave in refrigerator overnight.
Remove from refrigerator 30 minutes prior to baking. Bake covered at 350 degrees for 30 minutes, remove cover and bake for another 30-35 minutes or until top is golden brown.
Allow to set 10-15 minutes before slicing. Top with maple syrup, fruit, etc. and enjoy!