Close

French Toast Casserole

For extra richness, use brioche or challah bread in this variation of classic French toast from TV chef Nora Singley.

French Toast Casserole

Source: The Martha Stewart Show, February 2012

Ingredients

  • 1 tablespoon unsalted butter, melted, plus more for baking dish
  • 3/4 cup sliced almonds
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 (1 1/4-inch-thick) slices brioche or challah bread, toasted
  • 1 1/2 cups Silk Pure Almond Vanilla Almond Milk
  • 4 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of coarse salt
  • Pure maple syrup, for serving
  • Confectioners' sugar, for serving
  • Fresh raspberries, for serving

Directions

  1. Preheat oven to 350 degrees with rack set in center of oven. Butter a 9-by-13-inch baking dish; set aside.

  2. In a small bowl, mix together almonds, 2 tablespoons granulated sugar, cinnamon, and melted butter; set aside. Arrange bread slices in an even layer in prepared baking dish; set aside.

  3. In a large bowl, whisk together almond milk, eggs, vanilla, salt, and remaining 2 tablespoons sugar. Pour over bread and let stand 5 minutes. Carefully drain custard from baking dish and pour over bread a second time, tilting baking dish to evenly distribute; let stand 5 minutes. Custard should be almost completely absorbed. Sprinkle evenly with almond mixture.

  4. Cover baking dish with parchment paper-lined foil and transfer to oven; bake for 20 minutes. Uncover and continue baking until slightly puffed and golden brown, 15 to 20 minutes more. Serve immediately with maple syrup, powdered sugar, and raspberries.

Reviews

Be the first to comment!