Overnight Sugar Crunch French Toast

 

This is one tasty, super easy overnight casserole.  The brown sugar mixture makes a wonderful crunchy bottom on the bread that everyone will rave about. Use whatever choice of bread you like–I used the cinnamon swirl variety to give it a bit more cinnamony goodness.  Use the toppings that your family likes to make it extra special!

 

1/4 cup (4 tablespoons) butter, melted

3/4 cup packed brown sugar

1 loaf thick cut sliced bread, your choice

8 eggs, slightly beaten

1 cup milk

1 T. vanilla

1 t. cinnamon

1/4 t. ground ginger

1 cup chopped pecans

Maple syrup, powdered sugar or whipped cream for topping

 

In a small bowl combine brown sugar and melted butter; pour on the bottom of a 9 x 13 baking dish.  Arrange slices of bread in the baking dish on top of brown sugar mixture. Allow to sit for 10 minutes so bread can soak up butter and is completely coated.  Mix milk, eggs, vanilla, cinnamon and ginger in a bowl and pour evenly over the bread slices.  Allow to sit for an additional 10 minutes to soak up egg mixture.  Push down if necessary. Sprinkle chopped pecans over the bread slices.  Wrap tightly with plastic wrap and refrigerate overnight.

In the morning turn oven on to 350. Take the dish out of the frig and allow to sit at room temperature for 10 minutes while oven is preheating. Bake for 30-35 minutes.  If the top starts to brown too fast, cover loosely with foil.  Bake it long enough so the bottom is cooked and brown but not hard and dried out.  Cool slightly before serving with your choice of topping.  Enjoy!