Target: 6 × 4 inches · landscape

Baked French Toast Casserole

576 min · 8 servings

Ingredients

□

□ 6 large eggs

□ 2 cups whole milk

□ 1 cup heavy cream

□ 1/2 cup packed light brown sugar, divided

□ 2 tsp vanilla extract

□ 1 1/2 tsp ground cinnamon

□ 1/2 tsp fine salt

□ 2 tbsp unsalted butter, softened

□ 4 tbsp unsalted butter, cold and cubed

□ 3/4 cup all-purpose flour

□ 3/4 cup chopped pecans

□ 1 cup mixed fresh berries, washed and dried

□ 1/3 cup pure maple syrup

1. Butter dish; stand 1 1/2 lb brioche slices upright, or use the same amount of challah instead. Whisk custard ingredients until smooth.

2. Pour custard over slices, cover, and chill overnight for at least 8 hours. Mix pecan streusel and refrigerate separately.

3. In the morning, heat oven to 350 F and scatter the streusel over the casserole.

4. Bake uncovered for 30 minutes, then 20 to 25 minutes more until crisp and 160 F at the center.

5. Rest 10 minutes, then serve distinct slices warm with mixed berries and maple syrup.

Cook’s note: Keep the streusel chilled separately overnight; add it just before baking for a crisp top.