Cookie Butter Stuffed French Toast Casserole

• 12 slices stale bread, cubed
• 2 cups milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup cookie butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup chopped pecans (optional)
• Butter for greasing

Steps

1. 1 Preheat oven to 350°F and grease a 9x13 inch baking dish with butter.
2. 2 In a large bowl, whisk together milk, eggs, vanilla, cinnamon, nutmeg, and salt.
3. 3 Layer half the bread cubes in the baking dish.
4. 4 Dollop with cookie butter over the bread.
5. 5 Top with remaining bread cubes.
6. 6 Pour the milk mixture over the bread, pressing down gently to absorb.
7. 7 Sprinkle brown sugar and pecans over the top.
8. 8 Let sit for 15 minutes to absorb the custard.
9. 9 Bake for 45 minutes or until golden and set.
10. 10 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Whisk
• Baking sheet

Variations

• Add a splash of rum or bourbon to the custard for an adult twist.
• Use almond extract instead of vanilla for a nutty flavor.

Substitutions

• Substitute pecans with walnuts or omit nuts entirely for a nut-free version.
• Use almond milk for a dairy-free option.

Pairings

• Maple syrup
• Fresh fruit salad
• Hot coffee

Nutrition

Tips

• Use stale bread for the best texture.
• Prepare the casserole up to 8 hours ahead and refrigerate before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual slices in a toaster or oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a dusting of powdered sugar and a side of fresh berries.

FAQ