French Toast Casserole with Pecan Topping

• servings: 8 servings

Ingredients

1 loaf, (16-ounce) supermarket French or Italian bread, torn into 1-inch pieces

1 tablespoon, unsalted butter, softened

8 , large eggs

2 1/2 cups, whole milk

1 1/2 cups, heavy cream

1 tablespoon, granulated sugar

2 teaspoons, vanilla extract

1/2 teaspoon, ground cinnamon

1/2 teaspoon, ground nutmeg

8 tablespoons (1 stick), unsalted butter, softened

1 1/3 cups packed (9 1/3 ounces), light brown sugar

3 tablespoons, light corn syrup

2 cups, pecans, chopped coarse

Directions

FOR THE CASSEROLE: Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees. Spread the bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating the baking sheets halfway through the baking time. Let the bread cool completely.

Coat a 13 by 9-inch baking dish with the butter and pack the dried bread into the dish. Whisk the eggs in a large bowl until combined and then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture evenly over the bread and press on the bread lightly to submerge.

FOR THE TOPPING: Stir the butter, brown sugar, and corn syrup together until smooth, then stir in the pecans.

TO STORE: Transfer the topping to an airtight container and wrap the dish tightly with plastic wrap. Refrigerate the topping and casserole separately for at least 8 hours or up to 24 hours.

TO SERVE: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Unwrap the casserole and sprinkle the topping evenly over the top, breaking apart any large pieces with your fingers. Place the casserole on a rimmed baking sheet and bake until puffed and golden, about 1 hour. Serve immediately.

Nutrition

• Calories: 6620