Author Notes
Show stopping visually and bursting with flavor. And the best part? You can make it a day ahead of time and wake up and bake it an hour before guests arrive. I'd say this one is a win-win... —With Salt and Pepper
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Ingredients
- FRENCH TOAST CASSEROLE
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1
13 ounce loaf Italian bread
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6
large eggs
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1 tablespoon
light brown sugar
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2 3/4 cups
whole milk
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1 1/2 teaspoons
vanilla
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2 teaspoons
fresh orange zest
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1 pinch
salt
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1/4 teaspoon
cinnamon
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3/4 cup
fresh cranberries
- BROWN SUGAR TOPPING
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8 tablespoons
unsalted butter, softened
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1 1/2 cups
light brown sugar
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1 cup
chopped walnuts
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1 pinch
salt
Directions
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Preheat oven to 325 degrees. Tear bread into 1 inch pieces and spread evenly onto 2 baking sheets. Bake until dry, about 25 minutes. Remove from oven and allow to cool completely.
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Coat a 10 by 7 baking dish with cooking spray or coconut oil and pack the dried bread down into the dish.
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In a large bowl, whisk the eggs through the cinnamon and pour over top the bread. Use your hands or a spatula to fully submerge the bread crumbs. Wrap dish tightly with plastic wrap and store in the refrigerator overnight.
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To make the topping, mix together the butter, brown sugar, walnuts, and salt. Store in an airtight container and refrigerate overnight.
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Prior to serving, preheat the oven to 350 degrees. Unwrap the casserole and evenly sprinkle the topping over the top. Place the baking dish onto a large baking sheet and bake for 55 minutes to an hour until puffed and golden.
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