Barefoot Contessa Baked French Toast Casserole
Indulge in the cozy warmth of the Barefoot Contessa Baked French Toast Casserole, a dish that marries simplicity with elegance.
Equipment
- Large baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Oven
- Bread knife
- Serving spatula
Ingredients
- French bread (sliced) 1 loaf
- Large eggs 8
- Whole milk 2 cups
- Heavy cream ½ cup
- Granulated sugar ¾ cup
- Pure vanilla extract 2 tablespoons
- Ground cinnamon 1 teaspoon
- Ground nutmeg ¼ teaspoon
- Pinch of salt 1
- Powdered sugar for serving
- Maple syrup for serving
- Fresh berries for garnish
Instructions
- Heat your oven to 350°F (175°C) and lightly oil a sizeable oven-safe dish.
- Arrange slices of French bread in the baking dish in a tight, flat layer.
- Combine eggs, milk, cream, sugar, vanilla essence, cinnamon, nutmeg, and a small amount of salt in a bowl.
- Evenly distribute this mixture over the bread in the dish.
- Let the dish rest for 10 minutes, giving the bread time to soak up the mixture.
- Wrap the dish in aluminum foil and bake for 30 minutes.
- Afterward, remove the foil and continue baking for an additional 20-25 minutes until the top turns a rich golden color.
- Let the casserole cool slightly before serving.
- Dust with powdered sugar, drizzle with maple syrup and garnish with fresh berries.
Notes
- For optimal results, utilize stale French bread, as it's more effective at absorbing the egg mix.
- Modify the sugar quantity to match your taste for sweetness.
- You can prepare the casserole beforehand in the evening and bake it the following morning.
- Any leftovers can be refrigerated and reheated later.
- Serve with a side of bacon or sausage for a heartier meal.