Overnight Pecan Topped French Toast Casserole
Prepped the night before and popped into the oven the next morning delivers a super satisfying breakfast casserole your whole family will love!
Ingredients
- 1 Loaf French Bread couple days old is best
- 1 Cup Milk
- 1/2 can Sweetened Condensed Milk 7 oz total
- 2 tsp Vanilla Extract
- 3/4 tsp Cinnamon
- 1/4 tsp Pumpkin Pie Spice
- 7 Whole Eggs
- 1/4 tsp salt
- 3/4 Cup butter sofftened (1 1/2 sticks)
- 1 1/3 Cup Brown Sugar
- 1/4 Cup Shredded Sweetened Coconut
- 1 1/2 Cups Pecans roughly chopped
Instructions
- Step 1 Slice French Bread into 1/2 inch slices. Place in a lightly buttered 9×13 baking dish. Try to cover the bottom of the pan evenly with bread but slices can overlap. No need for perfection here!
- Step 2 In large bowl combine remaining ingredients through salt. Whisk together.
- Step 3 Gently pour over the bread being sure to completely cover it all. Feel free to “smush” down that bread into the egg/milk mixture to make sure it’s all coated.
- Step 4 Place in fridge for at least an hour but even better yet, overnight.
- Step 5 When ready to bake, combine butter, sugar, coconut and pecans in a bowl. Stir to combine. Spread evenly over the soaked bread.
- Step 6 Bake in a 350 degree oven for 45-55 minutes. Serve topped with Maple Syrup!