Recipes and photos courtesy of Cuisine at Home magazine
Make-ahead meals are a smart way to feed a cabin crowd. This casserole benefits from being made the night before — allowing the bread to soak up more custard.
French Toast Casserole with Pecans and Streusel Topping
Makes 12 servings
Total time: 1 hour + chilling & cooling
Per serving: 434 calories; 23g total fat (11g saturated); 157mg cholesterol; 418mg sodium; 47g carb (1g fiber/9g total sugars); 12g protein
For the French toast, arrange:
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1 loaf challah bread (1 lb. 14 oz.), sliced 1-inch thick
For the French toast, whisk:
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6 eggs
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1 1/2 cups each heavy cream and whole milk
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1/4 cup granulated sugar
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1 tbsp. pure vanilla extract
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1/2 tsp. each ground cinnamon and kosher salt
For the streusel, combine:
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1/4 cup each light brown sugar and all-purpose flour
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1/2 tsp. ground cinnamon
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1/4 tsp. kosher salt
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4 tbsp. cold unsalted butter, cubed
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1/4 cup chopped pecans
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Powdered sugar
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Pure maple syrup
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Coat a 10-inch cast-iron skilletwith nonstick spray.
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For the French toast, arrangebread slices in prepared skilletby lining the outside of the skillet,then working into center.
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Whisk together eggs, cream, milk,sugar, vanilla, cinnamon and saltin a measuring cup with a pourspout; pour over bread, cover withfoil and refrigerate overnight.
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Preheat oven to 350°.
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Remove casserole fromrefrigerator and let stand at roomtemperature 30 minutes.
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For the streusel, combine brownsugar, flour, cinnamon and salt; cutin butter until mixture is crumbly.Stir in pecans and sprinkle streuselover casserole.
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Bake casserole until bread ispuffed and golden brown, 1 hour.Let casserole stand 10 minutesbefore sprinkling with powderedsugar and serving with syrup.
PRO TIPS
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When adding the challah slices to the skillet, work from the outside in. The bread will be snug. When you get to the center, you may have to fold some of the pieces in half.
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Place the skillet on a baking sheet before pouring the custard over top to help catch any overflow.
