Bourbon Pecan French Toast Casserole Love And Confections Cover tightly with aluminum foil and refrigerate for at least 6 hours, or overnight. when ready to bake, preheat the oven to 350 degrees (f). remove the casserole from the fridge and let it come to room temperature for 15 to 30 minutes. place in the oven and bake covered for 35 minutes. Chill, covered, at least 2 hours or up to overnight. meanwhile, make toasted pecan butter: preheat the oven to 325 degrees f (165 degrees c). spread pecans on a rimmed baking sheet. toast in the preheated oven, stirring once or twice, until lightly browned and fragrant, 12 to 15 minutes. watch closely so they don’t burn.
Overnight Bourbon Pecan Pie French Toast Casserole Baker By Nature For the pecan french toast, lightly grease a 9x13 baking dish with nonstick cooking spray. 2. place the bread cubes into the prepared baking dish, set aside. 3. in a large bowl, combine the milk, heavy cream, ground cinnamon, ground nutmeg, salt, eggs, egg yolks, bourbon, vanilla and half of the brown sugar. and beat until well combined. Bake, uncovered, until golden brown and set, about 35 minutes. during final 10 minutes of baking, combine bourbon and remaining 3⁄4 cup maple syrup and 1⁄4 teaspoon vanilla in a saucepan. cook over low, stirring, until warm, 2 minutes. remove from heat; cover pan. sprinkle casserole with powdered sugar and remaining 1⁄4 cup pecans. Cover and place in fridge. in a medium bowl whisk together milk, eggs, vanilla, sugar, and cinnamon. pour over bread in the casserole dish. cover and chill overnight. next morning preheat oven to 350 degrees. uncover topping bowl and casserole dish. sprinkle topping over the soaked bread mixture. Place bread cubes into the prepared baking dish; set aside. in a large bowl, beat the eggs and egg yolks until well combined. add the heavy cream, milk, cinnamon, nutmeg, bourbon, vanilla and half of the brown sugar (1 2 cup or 106g); whisk together until well combined.
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