Overnight French Toast
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 tablespoon vanilla extract
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup melted butter
- 1 cup chopped nuts
- 1/4 teaspoon cinnamon
- 8 large eggs
- 2 cups half and half
- 1 cup light brown sugar
- 1 stick unsalted butter
- 3/4 cup firmly packed brown sugar
- 1 loaf challah or french bread crusts removed and sliced about 1 1/2 inches thick
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon grand marnier
- 1 cup all-purpose flour (if not using nuts add additional 1/2 cup flour)
- Carbohydrate 46.0188687724162 g
- Cholesterol 447.359000030277 mg
- Fat 53.931086259412 g
- Fiber 1.38167749576569 g
- Protein 17.0525145024464 g
- Saturated Fat 27.9253378558576 g
- Serving Size 1 1 Serving (267g)
- Sodium 343.307773372402 mg
- Sugar 44.6371912766506 g
- Trans Fat 4.206464650487 g
- Calories 722 calories
Combine ¼ cup melted butter and ¾ cup brown sugar in a 9x13 baking dish and spread evenly over the bottom of the dish.Lay bread slices over the brown sugar.Whisk together eggs, half and half, vanilla, cinnamon, ginger, nutmeg, Grand Marnier, and salt until well blended.Pour egg mixture over the bread slices, covering each piece of bread with liquid.Cover and refrigerate overnight or for several hours.Remove from refrigerator at least half an hour before baking.Preheat oven to 350.In a large mixing bowl, stir together flour, brown sugar, cinnamon, nutmeg, and salt until well mixed.Using your fingers, work the butter in until the mixture resembles large crumbs.If using nuts, stir in the pecans and mix well.Do not over mix or your topping will turn mushy.Sprinkle all of the topping evenly over the casserole prior to baking.Bake casserole until set and top is nicely browned, about 45 minutes. Remove and let cool slightly before serving.
