French toast casserole
12" dutch oven
2 tsp. butter, softened
8 slices white bread, cut in 1-inch cubes
7 large eggs
2 cups milk
1/4 cup heavy cream
1/4 cup maple syrup (I used our cheap sugar-free syrup)
4 T granulated sugar, divided
3/4 tsp. cinnamon
1/4 tsp. nutmeg1/4 t cardamom
1/2 cup toasted pecans, chopped
maple syrup, for serving
Grease a 12" dutch oven with butter and fill the dish with bread cubes, distributing evenly. In large mixing bowl, whisk together the eggs, milk, cream, maple syrup, 2 T sugar, cinnamon, nutmeg, and cardamom.
Pour this mixture over the bread cubes, and press down over the surface of the casserole with a spatula to help the bread soak up the liquid. Sprinkle the top with the remaining sugar. Cover tightly with aluminum foil, and refrigerate overnight.
Remove from the fridge and allow to come to room temperature before baking. Bake at 350° for 1 hour or until the casserole if puffy and brown. Let cool for at least 10 minutes before slicing into squares and topping with the chopped pecans and warmed maple syrup. Serve with fresh fruit. Refrigerate all leftovers. We had ours with a fruit syrup. You can find that recipe here.
The Finished Product
This was really good. We had it for dinner so I put it together in the morning. It was really easy and the whole family loved it. I think it would be a great camping breakfast. Just be sure not to put hot coals on a cold oven...please. This would also be a good Easter or Christmas morning breakfast since all the prep work is done in advance. Grade B+.