This breakfast casserole recipe is a fun take on French toast that requires minimal effort and is big enough to serve a crowd. Let the bread cubes soak in the egg mixture overnight so that it’s fully saturated by the time you pop it in the oven. The accompanying Buttered Rum Apricot Sauce can also be used on regular French toast, pancakes, and waffles.

  • c
    ½ cup
    butter
  • c
    1 cup
    brown sugar
  • c
    1 loaf
    French bread, cut into cubes
  • c
    8 large
    eggs
  • c
    2 1/2 cups
    whole milk
  • c
    1 tsp
    vanilla extract
  • c
    1/2 tsp
    ground cinnamon
  • c
    1/4 tsp
    ground nutmeg
  • c
    1/4 tsp
    salt
  • Buttered Rum Apricot Sauce:
  • c
    1/2 cup
    sugar
  • c
    1/2 tsp
    salt
  • c
    1/4 tsp
    ground cinnamon
  • c
    3 - 398 ml cans
    apricot halves, drained and cut into thick slices
  • c
    1/3 cup
    dark spiced rum
  • c
    4 tbsp
    unsalted butter
  • c
    1/3 cup
    heavy cream
  • c
     
  • Directions
    • 1
      In a small pot over medium heat, melt the butter with the brown sugar. Stir to combine, then spread on the bottom of a greased 9”x12” baking dish. Evenly distribute the cubed bread on top of the sugar mixture.
    • 2
      In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt. Pour the egg mixture over the cubed bread, pressing down so the bread is as submerged as possible. Cover the baking dish tightly with foil then refrigerate for eight hours or overnight.
    • 3
      In the morning, heat the oven to 325 degrees F and bake for 45 minutes, leaving the foil cover on for the first 30 minutes. While the casserole is baking, make the apricot sauce.
    • 4
      Combine the sugar, cinnamon, and salt in a large bowl. Add the apricots, stirring so that they are completely coated with the sugar mixture. Heat a large skillet over medium-high heat and add the apricots and sugar mixture. Cook for seven or eight minutes, stirring occasionally.
    • 5
      Add the rum and cook for about a minute, letting the alcohol evaporate. Add the butter and cream, continuing to stir until the butter is melted. Serve with the baked French toast.
    Tips
    • 1
      Make the Buttered Rum Apricot Sauce fresh in the morning while the toast is in the oven so that you don’t have to take the time to reheat it.

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