French Toast Casserole

Makes about 10 servings

Ingredients

1 (1-pound) challah loaf, cut into 1-inch cubes
4 cups half-and-half
2 teaspoons sanding sugar
2⅛ teaspoons ground cinnamon, divided
¼ cup unsalted butter
1 cup firmly packed light brown sugar
½ cup granulated sugar
5 large eggs, lightly beaten
¼ teaspoon ground nutmeg
1½ cups pecan pieces, divided
Confectioners’ sugar, for dusting
Maple syrup, to serve

Instructions

Preheat oven to 350°. Grease a 13×9-inch freezer-safe baking dish.
In a large bowl, toss together bread cubes and half-and-half; let stand at room temperature. In a small bowl, stir together sanding sugar and ⅛ teaspoon cinnamon; set aside.
In a medium saucepan, melt butter over medium heat. Add light brown and granulated sugars, whisking occasionally until smooth and combined, about 2 minutes. Remove pan from heat. While whisking constantly, pour in eggs, nutmeg, and remaining 2 teaspoons cinnamon. Pour butter mixture over bread mixture. Gently fold in 1 cup pecans to combine. Spoon bread mixture into prepared dish. Sprinkle with remaining ½ cup pecans, and cover with foil.
Bake for 45 minutes. Uncover and sprinkle top with sanding sugar mixture. Continue to bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes more. Serve warm or at room temperature. Dust with confectioners’ sugar, and serve with maple syrup.

Notes

Kitchen Tip: To make the day before, bake and let cool completely. Cover with foil and refrigerate overnight. When ready to serve, let come to room temperature, and reheat at 350°. To freeze, bake in a freezer-safe dish and let cool completely. Wrap in double plastic wrap, then in foil. Freeze for up to 3 months. To thaw, let sit in refrigerator overnight. When ready to serve, unwrap and let come to room temperature. Bake covered with foil at 350° until fully reheated, 15 to 20 minutes.

Recipe by Southern Lady Magazine at https://southernladymagazine.com/french-toast-casserole-recipe/