12 slices day-old French bread (1 inch thick)
6 large eggs
1-1/2 cups 2% milk
1 cup half-and-half cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
1 cup chopped pecans
4 cups chopped fresh strawberries
Additional maple syrup
1Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight.
2Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40 to 50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.
Total Time
Prep: 20 Min. + Chilling Bake: 40 Min. + Standing
French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything.
Nutrition Facts
1 piece (calculated without additional syrup): 377 calories, 20g fat (8g saturated fat), 126mg cholesterol, 266mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 8g protein.