French Toast Casserole with Fruit Syrup

What a perfect plan ahead breakfast.  It would be great on holiday mornings since all you would have to do is pop it in the oven.  I'm thinking Christmas or Easter.  My family loved this.  You could serve it with maple syrup or even with whipped cream, but I made this fabulous fruit syrup.  Since I do a lot of home canning I always have canned fruit on hand.  This also makes a great ice cream topping.

French toast casserole
Serves 8-10

2 tsp. butter, softened
8 slices white bread, cut in 1-inch cubes
7 large eggs
2 cups milk
1/4 cup heavy cream
1/4 cup maple syrup (I used our cheap sugar-free syrup)
4 T granulated sugar, divided
3/4 tsp. cinnamon
1/4 tsp.  nutmeg1/4 t cardamom
1/2 cup toasted pecans, chopped

Grease a 9 x 13 inch baking pan with butter and fill the dish with bread cubes, distributing evenly.  In large mixing bowl, whisk together the eggs, milk, cream, maple syrup, 2 T sugar, cinnamon, nutmeg, and cardamom.

Pour this mixture over the bread cubes, and press down over the surface of the casserole with a spatula to help the bread soak up the liquid.  Sprinkle the top with the remaining sugar.  Cover tightly with aluminum foil, and refrigerate overnight.

Remove from the fridge and allow to come to room temperature before baking.  Bake at 350° for 30 minutes with the foil still on.  Remove the foil and bake another 30-35 minutes or until the casserole if puffy and brown.  Let cool for at least 10 minutes before slicing into squares and topping with the chopped pecans.  Serve with fresh fruit.  Refrigerate all leftovers.

Fruit Syrup

1 quart apples, peaches or pears, sliced or a bag of frozen berries, thawed
1/2 tsp. cinnamon
1/2 cup sugar
2 Tbs. cornstarch
1/2 cup water

Drain the fruit thoroughly and place the juice in a medium sauce pan and bring to a boil.  In a small bowl, combine the cinnamon, sugar, cornstarch and water.  Mix into the boiling juice and stir until thickened.  Add the fruit and serve.

Source:  French Toast Casserole from Doug T.
Fruit Syrup from Ruth D.