French Toast Casserole

To Assemble Casserole

• Use day-old challah or brioche bread sliced 1/2 inch thick. Arrange slices in a buttered 4-quart baking dish, overlapping slices as necessary.
• In a medium bowl whisk together the eggs, milk, cream, sugar, vanilla, and nutmeg, and pour 1/2 of the mixture over the sliced bread and let sit, refrigerated for about 20 minutes.  Keep bread and egg and cream mixture cold while you let the bread rest.
• The bread will absorb most of the cream mixture.  After 20 minutes add more of the cream mixture so that the is just a little bit in the bottom.  Cover dish tightly with cling wrap. Reserve any remaining mixture and refrigerate for up to 24 hours.

Cook French Toast Casserole

• Preheat oven to 350 degrees F.
• If the casserole seems too dry add a little of the reserved cream mixture. Be careful. Less is more when using the cream mixture if you want the casserole to brown and caramelize beautifully. Too much cream and the casserole will be soggy and not very appetizing.
• Bake in a 400 degree F. preheated oven for 15 minutes.
• Reduce heat to 350 degree F. and cook for an additional 10 - 15 minutes until custard is set and toast beginning to become golden.
• Top casserole with pecans and bananas, cook for an additional 15 - 30 minutes or until top is golden brown and custard is firmly set. Check center of your bread pudding with a skewer to make sure the center is cooked and set.  The skewer should come out clean.
• Dust with powdered sugar and coconut.  Serve warm maple syrup on the side.  Serve the casserole hot.