Orange-Pistachio French Toast Casserole

Prep: 20 mins

Cook: 45 mins

Difficulty: Intermediate

Servings: 12 Servings

I can’t think of a better make-ahead brunch than this citrusy, just-sweet-enough baked French toast casserole. Studded with dates, pistachios, and an easy orange-scented custard (made right in the blender), it’s the best dish for pleasing a hungry crowd with minimal effort. If you’d like, you can prepare this baked French toast through step three the night before and store it tightly covered in the fridge overnight. Then carry on from step four and bake it in the morning while you enjoy your coffee.

Ingredients

Olive oil cooking spray
8 large eggs
1 1/4 cups almond milk
3/4 cup orange juice
1 tablespoon freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 large loaf of French or Italian bread, cut into ½-inch slices
1 1/2 cups pitted chopped Medjool dates, divided
Maple syrup, for serving
1`/4 cups finely chopped pistachios, for serving

Instructions

Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish with cooking spray.
To a blender, add the eggs, milk, orange juice and zest, vanilla, nutmeg, and salt. Blend on high speed until smooth.
Arrange the bread in the prepared baking dish. Scatter most of the dates evenly over the bread and then pour the egg mixture over the bread and dates, making sure the bread is coated well with the custard.
Bake the casserole until a toothpick inserted in the middle comes out clean with a few moist crumbs attached, 40 to 45 minutes.
Drizzle the casserole with the maple syrup right when it comes out of the oven and sprinkle the remaining dates and pistachios on top. Allow the casserole to cool for at least 10 minutes before slicing and serving.