Overnight French Toast Casserole with Maple Cinnamon Whipped Cream
Made with cubes of brioche soaked overnight in a custard mixture of eggs, milk, maple syrup and almond extract. Topped with toasted pecans and finished with a simple maple cinnamon whipped cream.
Servings: 8 servings
Equipment
- 1 9x13 baking dish
Ingredients
- 1 loaf (400 grams) brioche bread 1-2 days old, cut into small cubes
- 3/4 cup toasted pecans roughly chopped
- 6 eggs
- 1¾ cup milk 2%
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Maple Cinnamon Whipped Cream
- 1½ cups 33% whipping cream
- 3 tbsp maple syrup
- 1/3 cup confectioners' sugar start with 3 tbsp and if you want it sweeter add another 2 tbsp
- 1 tsp cinnamon
Instructions
- Spray a 9x13 baking dish with nonstick cooking spray.
- Cut the brioche bread into small cubes, and add to the prepared baking dish.
- To a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, almond extract, packed brown sugar, cinnamon, nutmeg, and salt.
- Once well combined, pour evenly over the bread. Evenly add the chopped pecans to the top.Gently press the bread cubes and pecans into the egg mixture ensuring that each piece is submerged into the liquid.Cover with plastic wrap and place in the refrigerator for at least 6 hours, or up to overnight.
- When ready to bake, preheat your oven to 375 °F.Bake uncovered for 35-45 minutes or until the top is golden and the casserole is fully set. Sammy's tip: loosely cover with aluminum foil if the top or edges appear to be browning too quickly.
- Allow to rest for 5 minutes before serving.
- In the meantime, prepare the whipped cream.Using a handheld or stand mixer, whip together the heavy cream, maple syrup, confectioners' sugar and cinnamon on medium speed for 1 minute.
- Increase the speed to medium/high and continue beating until stiff peaks form.Don't over-beat, but don't stop beating until a thicker cream has formed, similar to a cool-whip consistency.
- Serve and top with a generous spoon of the maple cinnamon whipped cream and a drizzle of maple syrup.
Video
Notes
Bread variations: sourdough, challah, French bread and croissants will all work.
Dairy/non dairy variations: almond or coconut milk will work. Alternatively, both heavy cream and half and half will work as substitutions for 2% milk.
Nut variations: walnuts, hazelnuts or almonds can be substituted for pecans.
Dairy/non dairy variations: almond or coconut milk will work. Alternatively, both heavy cream and half and half will work as substitutions for 2% milk.
Nut variations: walnuts, hazelnuts or almonds can be substituted for pecans.
Nutrition
Calories: 408kcal | Carbohydrates: 39g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 158mg | Potassium: 275mg | Fiber: 1g | Sugar: 30g | Vitamin A: 927IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 1mg
