I bought the reproduction Medalta Pottery casserole dish and was dying to try it. Next time I would use a more shallow baking dish. It will cook faster and you will have a higher ratio of crunchy topping. The pecan crunchy topping drizzled with maple syrup should not be omitted.
Baked French Toast
Butter, for greasing the pan
5 cups whole milk
1/2 c. sugar
2 tbsp. vanilla extract
Day old bread such as French bread, cinnamon buns, brioche
1/2 c. walnuts or pecans
1/4 c. maple syrup
Generously grease a 9”x13” pan with butter. Tear bread into chunks or cut into cubes and evenly distribute in the pan. Use enough bread to completely fill the pan. Whisk together eggs, milk, sugar and vanilla. If you are using an unsweetened bread you may want to increase the sugar.
Cover pan tightly and store in refrigerator, overnight preferably.
Top with coarsely chopped walnuts or pecans and a drizzle of maple syrup. Preheat oven to 350F and bake for 45 minutes. Serve hot out of the oven with more maple syrup and fresh berries.