Pecan French Toast Casserole

The weekend before Christmas we spent a night at the place we lovingly call The Farm. Besides all the great memories this place holds for me, it was good to spend some quiet hours back a long lane, with no cell service, and no sound of any other humans. Ahhh. Maybe we should make this a
December tradition.

Since the goal was relaxation, I wanted to keep meal prep simple. Pecan French Toast Casserole was an easy, make-ahead breakfast.



You can use any kind of bread. I used a loaf of homemade bread. I cut the loaf into six large pieces.




I wedged the bread into a casserole dish. Then I poured the milk/egg mixture on top and left it sit in the fridge overnight.



In the morning I combined the topping ingredients...



and sprinkled them on the bread before baking.

The casserole came out nice and toasty brown. You can serve it with syrup but we ate it just like this. Add in some fresh fruit and we had our breakfast.



Give it a try the next time you want a yummy but relaxing morning.



Pecan French Toast Casserole

1 loaf of bread (french bread, challah, whole wheat, whatever!)
6 eggs
2 1/2  cups milk
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger

Slice bread and place into greased 9x13 pan. Overlap bread as needed. The casserole dish should be very full. Mix eggs, milk, and spices. Pour over bread. Cover and refrigerate overnight.

Topping:
1/4 cup soft butter
1/2 cup brown sugar
1/2 cup chopped pecans (or other nut)

Combine topping ingredients and sprinkle over casserole.

Bake uncovered for 30-35 minutes at 375 degrees until golden.

You may omit the topping and serve with butter and syrup.