Turn off the heat and add the sliced bananas, stirring to coat evenly. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Place the covered casserole in the preheated oven and bake for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Step 6 - Remove French Toast casserole baking pan from the refrigerator about 30 to 45 minutes before you plan to bake it. Step 5 - Cover with plastic wrap and refrigerate overnight. Step 4 - Pour egg mixture over the bread pieces evenly. Cover with aluminum foil and refrigerate, 8 hours to overnight. Top with remaining bread pieces until evenly spread in the casserole dish. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.įor the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined pour over bread in the baking dish. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. When ready to bake, preheat the oven to 350 degrees F. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight. Pour any remaining custard over the bread slices. Combine remaining 2 tablespoons sugar with cinnamon. Beat milk, eggs, 2 tablespoons sugar, salt, and vanilla together in a large bowl until well. Line the bottom of the prepared pan with bread cubes. Shingle the pieces in the prepared pan, overlapping slightly. Preheat the oven to 350 degrees F (175 degrees C). Dip each triangle of bread in the custard, lightly coating each side. Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Melt butter in a saucepan, then stir in syrup and brown sugar. In a separate mixing bowl, whisk together eggs, cinnamon, nutmeg, sugar, milk and. Cover (with foil or a lid) and bake at 350 degrees F for 40 minutes. Steps In a large mixing bowl, tear up leftover bread into 1-inch cubes. Cover and refrigerate at least 2 hours or overnight. Sprinkle the topping evenly over the casserole. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.) Cinnamon Sugar: In a small bowl, combine sugar and cinnamon. Overnight French Toast Casserole Add all of the topping ingredients to a medium bowl and mix to combine. (If the bread is fresh, dry it out a bit. Cut each slice in half diagonally to make two triangles from each piece.
For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices.
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