Name: Rum-Raisin French Toast Casserole
Total time: 1 h 15 min
Ingredients: 1½ cups raisins; 1 cup rum; 1 tablespoon unsalted butter , softened, plus 6 tablespoons melted, divided; ¾ cup packed (5¼ ounces/149 grams) brown sugar; 1 tablespoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon table salt; 18 slices potato sandwich bread , divided; 2½ cups whole milk; 6 large eggs; ¼ cup sliced almonds , toasted; Confectioners' sugar

Why This Recipe Works

Bring sweet comfort to your gang with this cozy casserole, which frees you from the labor of dipping and flipping countless individual bread slices. The usual prep method for this dish—stacking two layers of bread in a casserole dish with brown sugar, pouring an egg-and-milk mixture over the top to soak in overnight, then baking—produces a bread pudding–like dish. While delicious, it's squishy, sweet, and dessert-like. This version scales back the sugar, eliminates the long soak, and definitely tastes like breakfast. White bread will disintegrate, but sturdy potato bread holds up so well that you can build a triple-decker casserole. Rum-soaked raisins and toasted almonds add just the right amount of morning decadence.

Instructions

Microwave raisins and rum in covered bowl until boiling, 1 to 2 minutes. Let sit, covered, until raisins are plump, about 15 minutes. Drain raisins thoroughly, discarding excess rum.

While raisins soak, adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish with softened butter. Whisk brown sugar, cinnamon, nutmeg, and salt together in bowl.

Sprinkle 3 tablespoons brown sugar mixture evenly over bottom of prepared dish. Place 6 bread slices (use bread heels here) in even layer in bottom of dish. Brush bread with 1½ tablespoons melted butter and sprinkle with 3 tablespoons sugar mixture and one-third of raisins.

Place 6 bread slices in single layer over first layer, brush with 1½ tablespoons melted butter, then sprinkle with 3 tablespoons sugar mixture and half of remaining raisins. Place remaining 6 bread slices over previous layer and brush with 1½ tablespoons melted butter. Sprinkle with remaining raisins.

Whisk milk and eggs in second bowl until well combined. Pour milk mixture over bread and press lightly to submerge. Sprinkle with almonds and remaining heaping 3 tablespoons sugar mixture.

Bake until casserole is slightly puffed and golden brown and bubbling around edges, about 30 minutes. Transfer casserole to wire rack, brush with remaining 1½ tablespoons melted butter, and let cool for 15 minutes. Sprinkle with confectioners' sugar and serve.