Rhubarb Pear French Toast Overnight Casserole

Summary
Prep time	30 min + overnight chilling
Cook time	45-50 min @ 350°
Source	Cake-N-Knife.com
Yield / serves	6-8 servings
Rating	Good , but probably won't repeat it.

Ingredients

• 3-4 cups chopped rhubarb
• 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.