French Toast Casserole

Name: French Toast Casserole
Yield: serves 8
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, melted; 3/4 cup firmly packed light brown sugar; 1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds); 8 large eggs, lightly beaten; 1 cup whole milk; 1 tablespoon pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Pinch of salt; 1/2 cup chopped pecans; Confectioners’ sugar, for accompaniment; Sorghum, cane, or maple syrup, for accompaniment (see page 182)

December 9, 2011

When my sister and I were young, our favorite mornings were when Mama would prepare French toast for breakfast. The smell of butter, kissed with cinnamon, combined with the heady scent of sizzling egg was a most welcome greeting as we bounded down the stairs. This version is made the night before, so you won’t find yourself camped in front of a hot griddle in the early morning, groggy and in need of caffeine. The next morning, remove it from the fridge to take the chill off. Grab a cup of coffee and pop it in the oven. By the time the table is set, the family is assembled, and you’re ready for your second cup, breakfast is ready. Brioche and challah are yeast breads, rich with egg and butter, and make superlative French toast.

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