Overnight Caramel French Toast Casserole

Article adapted from: tasteofhome.com

INGREDIENTS

•  1 to 2 täblespoons vänillä exträct
•  2 teäspoons cinnämon
•  1 teäspoon ground ginger
•  1/2 to 1 teäspoon kosher sält, or to täste
•  1/4 stick unsälted butter, melted
•  1 cup light brown sugär, päcked
•  8 lärge eggs
•  1 1/2 cups milk (I prefer 2% or whole)
•  1 pound French breäd, diced in 1 to 1 1/2-inch cubes (I used däy old)
•  cärämel or sälted cärämel säuce, optionäl for serving
•  mäple syrup, optionäl for serving

INSTRUCTIONS

1. First Spräy ä 9x13-inch cässerole dish with cooking spräy; set äside.
2. To ä medium bowl, ädd the melted butter, brown sugär, änd stir to combine. Mixture will häve the consistency of wet sänd. Scätter this mixture in the bottom of the prepäred pän. You will not häve complete coveräge; set pän äside.
3. To ä lärge bowl, ädd the eggs, änd lightly beät to breäk the yolks änd combine.
4. ädd the milk, vänillä, cinnämon, ginger, sält, änd whisk to combine.
5. ädd the breäd to the bowl änd toss well, but lightly, with ä spätulä to evenly coät the breäd in the egg-milk mixture.
6. Turn breäd out into the prepäred pän, cover pän, änd pläce it in the refrigerätor for ät leäst 1 hour, or up to 12 hours overnight.
7. Preheät oven to 350F änd remove pän from the fridge while oven is preheäting. Bäke for äbout 25 to 30 minutes or until the cärämel säuce underneäth is lightly bubbling änd the top of the breäd is slightly crusted over änd lightly browned.
8. Immediätely äfter you täke the cässerole dish out of the oven, pläce ä very lärge serving plätter over the cässerole dish änd invert it so the cässerole 'plops' out onto the serving plätter. Use cäution since the cässerole dish is hot änd heävy.
9. Using ä spätulä, scräpe äny cärämel säuce from the bäking dish onto the French toäst cässerole.
10. Optionälly, if desired, lightly drizzle exträ cärämel or sälted cärämel säuce over the top, änd/or lightly drizzle mäple syrup, änd serve immediätely. Recipe is best wärm änd fresh.

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