French Toast Casserole

 

I can remember my father making us signature brunch classics on long weekends when we were all kiddlets growing up. French Toast was a favourite that would incorporate his special dash of icing sugar and strawberries for presentation. The dish always looked beautiful. This French Toast Casserole is a new twist on a brunch classic recipe! The smoky nuttiness from the toasted pecans with warm, Canadian maple syrup is simply magical. The crunch from the pecans with the softness of the egg soaked bread incorporates a wonderful mix of taste and texture that can be enjoyed with a Stiegl Grapefruit Radler.

Alcohol Pairing: Stiegl Grapefruit Radler

Yields: 6-8 Servings

What you Need:

8 slices of Brioche bread (thickly cut)

7 eggs

1 tsp. Almond extract

1 tsp cinnamon

1 pinch nutmeg

¼ cup toasted pecans

¼ cup of Maple syrup

1/3 cup milk or heavy cream

1 peach (sliced)

1/3 cup blackberries

3-4 tsp. butter

How to Make it Happen:

1. Preheat the oven to 350 degrees and toast the pecans in a separate pan for 8-10 minutes.

2. In a large bowl, mix all seven eggs together with the almond extract, cinnamon, nutmeg, maple syrup and milk or heavy cream and set aside.

3.  Prepare the casserole dish by using 1-2 teaspoons of butter and spreading an even layer into the pan (reserve the remaining portion of butter for later). Place the pan in the oven for 2-3 minutes to warm the dish before arranging the bread.

4. Soak each individual slice of bread into the egg mixture and organize the pieces into the casserole dish, ensuring pieces are tightly arranged with limited space between slices.

5. Once the bread is arranged in the dish, pour the excess egg mixture into the pan to ensure all slices are coated. Arrange the fruit on top of the casserole and add the toasted pecans.

6. Take the reserved portion of butter (1-2 teaspoons) and cut into small pieces, arranging on top of the French Toast to ensure the dish remains moist as it cooks.

7. Bake the French Toast Casserole for 35-40 minutes or until toast is golden and fruit is warmed. Set aside to cool before serving. Serve with warmed maple syrup and remaining toasted pecans.