Description
This French Toast Casserole is a scrumptious and easy breakfast or brunch dish featuring a moist, custardy interior with a crisp brown sugar and pecan topping. Perfect for making ahead, simply assemble the night before and bake in the morning for a warm, comforting meal served with maple syrup.
Ingredients
Main Ingredients
- Unsalted butter or coconut oil, for greasing the pan
- 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
Instructions
- Prepare the baking dish: Grease a 9x13-inch or similarly sized baking dish with unsalted butter or coconut oil to prevent sticking. Place the 1-inch cubes of challah bread evenly into the dish.
- Mix custard: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until the mixture is smooth and well combined.
- Soak the bread: Pour the custard mixture evenly over the bread cubes in the baking dish. If making ahead, cover the dish with plastic wrap and refrigerate overnight to allow the bread to fully absorb the custard. Otherwise, let it stand at room temperature for 30 minutes to soak.
- Preheat oven: Set the oven to 350°F (175°C) to preheat while the bread soaks.
- Add topping and bake: Drizzle the melted butter over the soaked bread and sprinkle the brown sugar and chopped pecans evenly on top. Cover the baking dish 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 the egg custard is mostly set.
- Rest and serve: Remove from the oven and loosely cover with foil. Let the casserole rest for 10 minutes to firm up before serving. Serve warm with maple syrup.
Notes
- Using day-old challah or similar bread helps the bread absorb the custard better, creating a custardy texture.
- Make the casserole the night before for a convenient, ready-to-bake breakfast.
- Maple syrup adds sweetness, but fresh fruit or powdered sugar make great alternatives.
- You can substitute coconut oil for butter if you prefer a dairy-free option.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American