French Toast Casserole

Happy Easter, ya'll!  I made a yummy Easter brunch with two casseroles and some yummy fresh fruit.   One of the casserole's was a turkey sausage and egg one from an earlier post here.  The other one I made was a recipe from my mom and it was so good!  

You will need:

1/4 C. butter, melted

3/4 C packed brown sugar

1 loaf bread, sliced 1 1/2 inches thick.  (You can use raisin, Italian, or French.  I used a whole wheat French loaf.)

8 eggs lightly beaten

1 C milk

1 tbsp vanilla

1 tsp cinnamon

1/4 ginger

1/2 C pecans chopped (optional)

1/8 tsp salt

Directions:

In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9 x 13 baking dish.  Arrange slices of bread in the baking dish, overlapping if necessary.

Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.  Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

In the morning, take the casserole out of the fridge for at least 10 minutes whole the oven preheats to 350.  Bake 30 to 35 minutes.  If the top starts to brown too quickly, place foil loosely over top for last 10 minutes or so.  You want to cook it long enough to make sure the bottom part is cooked, but isn't dried out.  Remove from oven and let cool slightly before serving.  Serve with powdered sugar and/or syrup.

ENJOY!

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