French toast is tasty but can be fussy and/or time-consuming. I developed a casserole version that tries to be quick and easy but still just as tasty.
Ingredients
- 9 cups cubed raisin bread (I used most of a 28-ounce loaf)
- 2⅔ cups milk (whole milk will be richer, but you could use 2%. I don't recommend skim.)
- 7 eggs
- 7 tablespoons sugar (that's ¼ cup plus 3 tablespoons OR ½ cup minus 1 tablespoon.)
- ½ teaspoon salt
- ½ tablespoon vanilla
- 2 teaspoons ground cinnamon, divided
- 2 teaspoons freshly ground nutmeg, divided (from a nut if you can get it 😀)
- 1 cup toasted and chopped pecans (also good with walnuts or slivered almonds)
- ½ stick butter, cut into 12 pieces, plus additional butter for the pan
Directions
Preheat oven to 350℉. Butter a 9"x13" casserole dish or baking pan.
If you have time, lightly toast the bread cubes in the oven on a baking sheet for 10 minutes, stirring after 5 (this step is optional.) Remove the bread from the oven (keeping the oven on) and cool on a rack for 10-15 minutes
For the batter: beat milk, eggs, sugar, salt, and vanilla in a large bowl with an immersion blender (or use a whisk but try not to beat much air into the batter.) Add the cooled bread cubes and nuts and stir to combine. Sprinkle 1 teaspoon each of the cinnamon and nutmeg into the bowl and stir to distribute. Let the mixture soak for 10-15 minutes. Pour the bread mixture into the casserole and dust the top with the remaining cinnamon and nutmeg. Arrange butter pieces evenly on the top. Bake in the oven until the top starts to turn golden brown and crispy, about 50 minutes to an hour.
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