19Jul2011 Overnight French Toast Casserole The first time I came across this recipe from Mommy’s Kitchen and tried it out, it was instantly a hit with our family. Prep time takes only about 10 minutes the night before, and then in the morning you just pop it in the oven. I think this might be a new contender for our annual Thanksgiving breakfast held at our house, instead of the usual breakfast casserole. This was also a great way to use up some of those eggs I scored last week for $.59/doz. Overnight French Toast Casserole Recipe by Mommy’s Kitchen 1/2 cup melted butter 1 french bread loaf 1 cup brown sugar 1 tsp cinnamon 1/4 tsp nutmeg (I left this out) 1/2 cup chopped pecans (I left this out) 1 tsp vanilla extract 5 eggs 1 1/2 cups milk maple syrup Melt butter and pour in bottom of a 9×13 baking dish. In a small bowl, mix together brown sugar, cinnamon, nutmeg, and pecans. In a larger bowl, whisk together vanilla, eggs, and milk. Slice french loaf and place one layer of bread slices on bottom of baking dish. I regularly find day old french bread on clearance at Walmart for around $1. Sprinkle with 1/2 of brown sugar mixture. Place 2nd layer of bread slices on top. Pour egg mixture even over top layer of bread slices. Sprinkle remaining brown sugar mixture over top. Cover with foil and refrigerate until morning. To bake, cover with new foil and place in oven at 350 for 30 minutes. Remove foil and bake an additional 10 minutes. Drizzle maple syrup over top and put back in oven for about 5 minutes. Let casserole sit for about 10 minutes before serving. Linking up to: Tuesdays at the Table, Take a Look Tuesday, Nap Time Creations, Too Cute Tuesday, Time Warp Wife, Tempt My Tummy Tuesday, and Totally Tasty Tuesday.