JoAnna Gaines’ French Toast Casserole

🧂 Ingredients

• 9 tbsp. salted butter

  cold (divided use)
• 1 1-lb. loaf Italian bread

  cut into one-inch thick slices
• 12 large eggs
• 2 cups heavy whipping cream
• 1 cup half-and-half
• 1/2 cup granulated sugar
• 2 tsp. pure vanilla extract
• 1 cup light brown sugar

  packed
• 1 cup pecans

  coarsely chopped
• 1/2 cup unbleached all-purpose flour
• pinch sea salt
• 2 tbsp. powdered sugar
• maple syrup

  as desired

Instructions

• 1 Grease a 9x13x3” baking dish with the single tablespoon of softened butter.
• 2 Arrange the bread slices in the dish in two rows overlapping the slices.
• 3 In a large mixing bowl, beat eggs with a whisk.
• 4 Whisk in cream, half-and-half, granulated sugar and vanilla.
• 5 Carefully and evenly pour the egg mixture overtop of the bread.
• 6 Cover and refrigerate overnight.
• 7 The next morning: Remove dish from refrigerator and allow to sit out on counter
  30 minutes before baking.
• 8 Preheat oven to 375°.
• 9 Place brown sugar, pecans, flour and salt in a small mixing bowl.
• 10 Grate the stick of cold butter over top of the pecan mixture.
• 11 Mix ingredients until crumbly.
• 12 Sprinkle pecan mixture over top of the bread in baking dish.
• 13 Bake, uncovered, about 50-60 minutes or until the custard from the eggs is
  completely set and topping is lightly browned.
• 14 Dust casserole with powdered sugar.
• 15 Drizzle maple syrup overtop of individual servings, as desired.

Nutrition Info