French Toast Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill the dish with the pieces of bread cubes.

Step 2

For the custard, into a large bowl goes 1 ½ cups of half and half or heavy cream, 4 eggs yolks, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg, zest of lemon or orange and a splash of bourbon, rum or brandy. Whisk together until combined, and no streaks of egg remain.

Step 3

Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution.

Step 4

Wipe down any mess created from tossing the bread cubes, then cover the dish with a lid. Place in the fridge overnight to bake the next day, or you can bake it immediately.

Step 5

When ready to bake, prepare the topping. In a small bowl, combine 4 tablespoons of melted butter, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside.

Step 6

Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of turbinado sugar.

Step 7

Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes.

Step 8

After 10 minutes, slice and serve, topping with butter and maple syrup.