French Toast Casserole
1/2 cup melted butter (I used unsalted)
1 cup packed light brown sugar
1 loaf Texas Toast (or my personal favorite fresh french toast from the bakery)
6 to 8 large eggs
1 1/2 cup heavy cream
1 TB vanilla extract
2 TB light brown sugar, mixed with 2 tsp cinnamon (I used 1 more tsp in addition for sprinkling the top)
Powdered sugar for sprinkling
Melt butter in a microwave safe bowl and microwave in 20 second increments, stir until melted. Add 1 cup brown sugar stir until completely blended. Pour 1/2 into bottom of a greased 9×13 pan, spreading mixture evenly.
Beat eggs, heavy cream, and vanilla. Set aside.
Lay a single layer of bread in pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture over bread. Pour remaining butter mixture over first layer of bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with second layer, using up the rest of egg mixture over that layer, and ending with a sprinkling of brown sugar/cinnamon mixture plus a little more cinnamon.
Cover tightly and chill overnight in fridge. (I did not chill overnight and it turned out great)
Bake at 350F for 40-45 minutes on lower middle rack — covered for the first 30 minutes, and uncovered after that. Sprinkle with powdered sugar. Be sure to scrape up all the bottom sticky goodness. If desired, serve with syrup.
Adapted from Chew Out Loud