This is the perfect recipe for a crowd. It’s easy to make the night before, it doesn’t take forever to bake, and you don’t have to be standing in the kitchen flipping French Toast when you’d rather be spending time with your guests.
I made this with a cinnamon swirl bread from Great Harvest Bread. It’s delicious and decadent, but using challah or brioche would also be great choices. Since I used cinnamon bread I didn’t add any extra cinnamon, but I’ll include it below in case your bread doesn’t include cinnamon.
Adapted from Cook Like A Champion
- 4 Tbsp unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 loaf (about 1 1/4 lbs) good bread (cinnamon swirl, brioche, challah), in 1″ slices
- 3 egg whites
- 5 whole eggs
- 1 1/4 cups milk
- 1 Tbsp vanilla extract
- 1/2 tsp cinnamon (more or less to taste)
- 1/2 tsp ground ginger
- 1 cup chopped pecans (or walnuts)
Combine melted butter and brown sugar in a non-stick 9×13″ pan. Arrange bread slices in the dish (these will overlap). In a large bowl, whisk together egg whites, eggs, milk, vanilla, cinnamon and ginger. Pour mixture evenly over the bread. Top with pecans and cover dish with plastic wrap. Refrigerate overnight.
In the morning, bring baking dish to room temperature for about 20 minutes while you preheat the oven to 350°F. Bake until golden and set, about 30-35 minutes. Serve with syrup, powdered sugar, fresh fruit, or just enjoy it plain.