Berry-and-Walnut French Toast Casserole
This overnight casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. If using a fresh baguette, cut it up the day before, and let it sit in the bag overnight to become slightly stale—that'll help prevent sogginess when the casserole is baked.
Servings: 6 (serving size: about 1 1/4 cups)
Ingredients
- 1 8-oz. day-old whole-grain crusty baguette, cut into 1-inch cubes
- Cooking spray
- 1 ripe banana
- 1 cup 2% reduced-fat milk
- 3 large eggs
- 3 large egg whites
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 10-oz. pkg. frozen mixed berries, thawed
- ⅓ cup chopped walnuts
- 2 tablespoons light brown sugar
- 2 tablespoons cold unsalted butter cut into small cubes
Instructions
- Arrange bread cubes in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.
- Preheat oven to 375°F.
- Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.
- Bake at 375°F until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes.