Butter Pecan Overnight French Toast Casserole
This sweet and delicious breakfast relies (no surprise!) on a traditional holiday dessert – Pecan Pie – for its flavor profile. Rather than standing over the stove and cooking bread slice by slice, prepare this custardy casserole for brunch guests the evening before.
1 loaf (sliced) brioche bread
3 cups Belfonte Butter Pecan Ice Cream or Pecan Pie Ice Cream
½ tsp cinnamon
¼ tsp kosher salt
Pinch of nutmeg
Butter a 13×9 casserole dish. Butter one side of bread. I recommend using brioche, challah or panettone. Consider using a loaf that’s languished on the counter a little too long since stale bread is better for this dish.
Make custard: Melt 3 cups Belfonte Butter Pecan Ice Cream in a microwave-safe glass pitcher until melted. Whisk in 4 eggs, cinnamon, salt and a pinch of nutmeg.
Pour this mixture over bread in casserole dish. You may want to lift up bread slices to ensure all are evenly soaking in the egg mixture.
Cover casserole with plastic wrap and refrigerate overnight.
Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes.
Dust with confectioners’ sugar and serve with maple syrup.