Chai Spiced Expat French Toast Casserole

1 hour - serves 6-8

1/2 cup butter

2 packages Pav Bread, torn into pieces (or 1 package of hawaiian sweet rolls if you’re stateside, OR your favorite gluten free loaf)

6 eggs

1 cup milk

1 cup Amul Cream

1 tsp vanilla extract

1/4 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground clove

pinch of salt

1 Tbs light brown sugar

Butter a 9x13 pan and preheat your oven to 220 degrees Celsius with the fan and both the top and bottom elements on (if stateside, just do 425 degrees, no convection).
In a saucepan, melt butter and stir in the brown sugar until the sugar is dissolved. Pour into the 9x13 pan.
Add your torn Pav bread to the top of the brown sugar/butter mixture.
In a bowl, mix together the remaining ingredients (minus the 1 tbs brown sugar) until smooth and all ingredients incorporated. Pour the mixture over the bread.
Top the casserole with the remaining tbs of brown sugar and turn the top element of your oven off. Bake the casserole for 20 minutes (I place mine 3/4 of the way to the top of the OTG). Turn the top element back on and bake for an additional 5-7 minutes until the top is golden brown.
Serve warm with some fresh maple syrup or top with powdered sugar!

Notes:

DO NOT use everyday “brown sugar” that is cheap and you can find in any store. Please make sure it’s actual baking brown sugar like the one I linked above.
If baking in the states, just bake the casserole as normal in a 425 degree oven for 25-30 minutes. Ignore the bottom/top element instructions.
Before baking, you could also dollop my 2 Ingredient Ricotta that you puree with 1/2 a tsp of cinnamon and 1/4 cup brown sugar before baking as normal. Super yum!