View source for Rhubarb Pear French Toast Overnight Casserole

{{RecipeSummary
|PrepTime=30 min + overnight chilling
|CookTime=45-50 min @ 350°
|Source=[https://www.cakenknife.com/rhubarb-pear-french-toast-overnight-casserole/ Cake-N-Knife.com]
|Yield=6-8 servings
|Rating={{Good}}Probably won't repeat it.
}}
=== Ingredients ===
* 3-4 cups chopped rhubarb<ref>You can use frozen chopped rhubarb. You will just need to roast the rhubarb for approximately 5 to 10 minutes longer.</ref>
* 1 loaf (1 lb) French bread, cut into 1-inch cubes
* 2 pears, peeled and chopped
* 8 eggs, lightly beaten
* 3 cups milk
* 2 Tbsp sugar
* 1 tsp vanilla extract
* 3/4 tsp salt

'''Topping'''
* 2 Tbsp butter
* 3 1/2 Tbsp sugar
* 2 teaspoons lemon zest
* Powdered sugar

=== Preparation ===
Preheat oven to 425 degrees.

Spread chopped rhubarb on a baking sheet lined with parchment paper of a silicone mat. Bake for 15 minutes, until fork tender.

Remove from oven and set aside.

Place a layer of bread cubes in a greased 9x13-inch baking dish. Top with a layer of chopped pear and roasted rhubarb. Top with a layer of bread cubes and finish with the remaining rhubarb and pear.

In a large bowl, whisk together eggs, milk, sugar, vanilla and salt. Pour over the bread and fruit. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight.

Remove from refrigerator 30 minutes before baking. When ready to bake, preheat oven to 350 degrees F.

Dot with butter. Combine sugar and lemon zest for the topping in a small bowl. Sprinkle over the top of the casserole.

Cover and bake for 45 to 50 minutes. Let stand for 5 minutes. Top with powdered sugar as desired (strongly recommended).

=== Notes ===
<references />

[[Category:Breakfast]]
[[Category:Brunch]]
[[Category:Rhubarb]]