French Toast Casserole - Make Ahead

This is a classic French toast casserole recipe similar to those by Paula Dean and America's Test Kitchen. You can make it plain or with the rum-soaked raisin praline topping, which I always prefer. It doesn't have a strong rum taste and of course the alcohol evaporates during cooking, so it's equally family friendly. It's also great, because you must bake it 8-24 hours in advance and let it soak before baking and serving the next morning.

French Toast Casserole
Not pretty. Just delicious!

Notes: If you want it to be less sweet, simply avoid the praline topping, although it is quite good. However you can just sprinkle on some chopped pecans, or even substitute walnuts if you trying to reduce sugar in the diet. However don't substitute skim or low-fat milk in the recipe. It won't turn out well if you do. The creaminess of the French toast depends on the fat in the dairy. Use an inexpensive sliced French or Italian loaf bread and not an artesian loaf. Also note that the casserole must sit in the refrigerator 8-24 hours before baking, so plan accordingly. 

Ingredients

Casserole
1 loaf (16-ounce) French or Italian bread
1 1/2 cups raisins (optional)
1 cup rum (optional)
1 tablespoon unsalted butter, softened
8 large eggs
2 1/2 cups whole milk
1 1/2 cups heavy cream
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping (optional)
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups packed light brown sugar
3 tablespoons light corn syrup
2 cups pecans, roughly chopped

Instructions

Casserole: Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 325F degrees. Cut the bread into approximately 1-inch pieces. Spread the bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating the baking sheets halfway through the baking time. Let the bread cool.

While the bread bakes, prepare the raisins if using. Combine the raisins and rum in a microwave-safe bowl, cover with plastic wrap, and poke several vent holes. Microwave on high until the rum comes to a boil, 1 to 2 minutes. Set aside, covered, until the raisins are plump, about 15 minutes. Drain thoroughly, discarding rum. 

Coat a 13 by 9-inch baking dish with the butter or food release oil spray and pack the dried bread into the dish. Sprinkle the optional raisins in between the bread pieces. Whisk the eggs in a large bowl until combined and then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture evenly over the bread and press on the bread lightly to submerge.

Topping: Stir the butter, brown sugar, and corn syrup together until smooth, then stir in the pecans.

Refrigerate: Place the topping and casserole separately in the refrigerator for 8-24 hours.

Bake: Adjust an oven rack to the middle position and heat the oven to 350F degrees. Unwrap the casserole and sprinkle the topping evenly over the top, breaking apart any large pieces with your fingers or a fork. Place the casserole on a rimmed baking sheet and bake until golden brown, approximately 1 hour. It will puff up mostly around the edges as it bakes but may not in the center. If a knife inserted in the center comes out clean it is done and ready to serve.