Executive Chef Tunde Shaanoun of Ashby Ponds is pictured with a French toast casserole, a future Sunday brunch menu selection, in front of one of the Christmas trees on campus

Ashby Ponds Executive Chef Shares French Toast Casserole Recipe, a Holiday Treat

Ashburn, Virginia--Ashby Ponds is proud of its culinary professionals! In February 2018, Executive Chef Tunde Shaanoun began her career at the senior living community developed and managed by Erickson Living and enjoys the opportunity to make a positive difference with residents and co-workers.

Growing up in Hungary, Chef Tunde was influenced immensely by her grandmother, who was an accomplished chef. She would often be at her grandmother’s side in the kitchen to learn culinary skills like cutting vegetables and canning food that was grown on the family farm.

It’s the holiday season, and, for those who are planning to prepare big meals, Chef Tunde says “don’t overthink it. The oldies are the goodies. Remember the comfort food that is always a favorite with loved ones and friends. The holidays are truly about family.”

Chef Tunde recently prepared a popular-and upcoming-Sunday brunch menu item at Ashby Ponds, a delectable French toast casserole. It’s a perfect choice for this time of year, and she even shared the recipe so that you can try making it yourself. Enjoy!

French Toast Casserole Ingredients & Instructions

6” sandwich sub rolls                                            4  3.25 oz. Rolls

Large white eggs pasteurized                              8  eggs

Half & half creamer                                               3 cups

Light brown sugar                                                 1 pound, 8 oz.

Ground cinnamon                                                 2 teaspoons

Pure vanilla extract                                               ½ teaspoon

Kosher salt                                                              ¼ teaspoon

Softened margarine/butter blend                      1 cup

Chopped pecans                                                     1 cup

Bleached enriched flour                                       2 tablespoons

1.      Arrange bread cubes in greased 2 inch pan.

2.     Combine eggs, cream, half of the brown sugar & cinnamon with vanilla extract & salt.

3.     Whisk until well blended and pour over bread. Cover & chill overnight.

4.     Prepare streusel by combining butter, other half of sugar & cinnamon and flour in mixing bowl. Then stir in pecans.

5.     Sprinkle pecan streusel over bread mixture.

6.     Bake at 350 degrees for 45 minutes until slightly puffy and golden.

About Ashby Ponds: Ashby Ponds, one of 20 continuing care retirement communities developed and managed by Erickson Living®, is situated on a scenic 132- acre campus in Ashburn, Virginia.  The not-for-profit community of more than 1,650 residents and 550 employees is governed by its own board of directors, affiliated with National Senior Campuses, who provide independent financial and operational oversight of Ashby Ponds.  Additional information can be found at AshbyPonds.com.