Brunch-y French Toast Casserole
If you’re hosting brunch, then this is the casserole you need to make!
Servings
8
Prep Time
15 minutes
Cook Time
12 minutes
Author:
Sara Haas, RDN, LDN
Perfect for Mother's Day, this casserole is large enough to serve a small crowd and can be made up to one day in advance. Serve it topped with a dusting of powdered sugar, a drizzle of your favorite maple or variety of seasonal fruit!
Ingredients
1 (16 ounce) loaf challah bread, cut into 1-inch cubes, about 10 cups (brioche or Hawaiian bread also work)
6 large eggs
2 ½ cups milk (any type)
-
½ cup Once Again Maple Almond Butter, divided
¼ cup packed brown sugar, divided
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¼ cup butter thinly sliced
Optional toppings: maple syrup, fresh fruit, powdered sugar
Directions
Coat the bottom and sides of a 9x13-inch baking dish with non-stick cooking spray, then add the bread.
Whisk the eggs, milk, ¼ cup maple almond butter, 2 tablespoons brown sugar, cinnamon, vanilla and salt together in a large bowl. Pour over the cubed bread. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 375 degrees Fahrenheit. Remove the baking dish from the refrigerator and let sit at room temperature while the oven preheats.
Sprinkle the top with the butter and remaining 2 tablespoons brown sugar then cover with a piece of foil and bake 25 minutes. Uncover, then bake until mixture is set and top is golden-brown, about 10 to 12 minutes.
Serve the remaining ¼ cup maple almond butter alongside the casserole as a topping.
Leave a comment