Description

This French Toast Casserole is a delightful breakfast or brunch dish featuring a custardy interior with a crisp, sweet brown sugar and pecan topping. Made with challah bread soaked in a cinnamon-spiced egg and milk mixture, it can be assembled ahead of time and baked to golden perfection, then served warm with maple syrup for a comforting and flavorful start to your day.

Ingredients

Scale

Main Ingredients

1 loaf challah bread (about 1½ pounds, 1 or 2 days old, cut into 1-inch cubes)
5 large eggs
1½ cups milk
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt
Maple syrup (for serving)

Topping

2 tablespoons unsalted butter (or coconut oil, melted)
2 tablespoons brown sugar
½ cup chopped pecans
Unsalted butter or coconut oil (for greasing the pan)

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Instructions

Prepare the Baking Dish: Grease a 9×13-inch or similar baking dish with unsalted butter or coconut oil to prevent sticking. Place the cubed challah bread evenly into the prepared baking dish.
Mix the Custard: In a large mixing bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined and smooth. Pour this egg mixture evenly over the bread cubes in the dish. If preparing ahead, cover the dish and refrigerate overnight to allow full soaking; otherwise, let the casserole sit at room temperature for 30 minutes to soak.
Preheat the Oven: Set your oven to 350°F (175°C) to ensure a consistent baking temperature.
Add the Topping and Bake: Drizzle the melted butter over the soaked bread mixture. Evenly sprinkle the brown sugar and chopped pecans on top. Cover the casserole with foil and bake for 35 minutes.
Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 to 20 minutes, or until the topping is golden brown and crisp, and the egg mixture is mostly set.
Rest and Serve: Remove the casserole from the oven and loosely cover with foil. Allow it to rest for 10 minutes before serving. Serve warm with maple syrup drizzled on top for added sweetness.

Notes

This casserole can be assembled the night before to save time in the morning.
Use day-old bread for better absorption of the custard mixture.
You can substitute coconut oil in place of butter for a dairy-free version.
Pecans add a nice crunch, but feel free to substitute with walnuts or omit nuts if preferred.
For a richer dish, use whole milk or half-and-half in place of milk.
Serve with warm maple syrup for an extra touch of sweetness.

Nutrition

Serving Size: 1/8 of casserole (about 1 cup)
Calories: 380
Sugar: 18g
Sodium: 250mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.2g
Carbohydrates: 44g
Fiber: 2g
Protein: 10g
Cholesterol: 165mg