My Personal Biography: Chaos, Commotion, and Emotion: Guest Post: French Toast Casserole

Hello all! I'm Plucky from Plucky’s Second Thought…but most call me Jess. :) Why "Plucky" you may ask? Well, it was a nickname when I was younger and it was one that was never forgotten! At Plucky’s Second Thought I try to post easy craft projects and recipes that anyone could accomplish. Yep, you don’t have to be Martha Stewart or Rachael Ray to attempt anything on my blog! There are also a variety of travel and product reviews as well as some awesome giveaways and link parties! :)
I wanted to share a recent recipe that my family had for breakfast! It's COMPLETELY easy and TOTALLY delicious! :)
This is the prefect recipe for that Saturday or Sunday morning when there's nothing to do but get together as a family and have a delicious breakfast! :)
French Toast Casserole
Ingredients:

firm white bread
1/3 cup pecans
1/2 cup packed brown sugar
1 teaspoon cinnamon or to taste
8 large eggs
1 3/4 cups almond milk
2 teaspoons vanilla extract
powdered sugar and maple syrup, for serving

Directions:

Using a piece of waxed paper, generously grease a 9x13 inch glass baking dish.
Slice the bread into 12 (1 inch) slices, then cut each slice into 1 inch cubes.
Chop the nuts using a knife.
In a small bowl, combine the brown sugar, cinnamon, and chopped pecans or walnuts.
Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top; add a second layer with the remaining bread and the sugar mixture.
In a large bowl, whisk together the eggs; add the milk and vanilla extract, whisking until well blended.
Pour the egg mixture evenly over the bread, starting from the outer edge; with a spatula, gently press down on the bread to coat it with the egg mixture.
Cover the dish with aluminum foil and refrigerate overnight or at least 4 hours.
Heat the oven to 350 degrees; bake the casserole covered for 20 minutes, then remove the foil and continue baking until the casserole turns a light golden brown and looks slightly puffed, about 30 minutes more.
Serve the casserole warm with powdered sugar and maple syrup!