Description
This French Toast Casserole is a delightful and easy breakfast or brunch option featuring a crisp brown sugar and pecan topping with a moist, custardy interior. Made with challah bread cubes soaked in a rich egg and milk mixture, it can be prepared ahead of time and baked fresh for a warm, comforting meal served with maple syrup.
Ingredients
Scale
Casserole
- 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)
Custard Mixture
- 5 large eggs
- 1½ cups milk
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
Topping
- 2 tablespoons unsalted butter (or coconut oil, melted)
- 2 tablespoons brown sugar
- ½ cup chopped pecans
For Serving
- Maple syrup
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch or similar baking dish with unsalted butter or coconut oil to prevent sticking. Then place the cubed challah bread evenly into the dish.
- Make the Custard Mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined. Pour this custard mixture evenly over the bread cubes in the baking dish, making sure all pieces are well-soaked. For best results, cover and refrigerate overnight if preparing ahead, or let it sit at room temperature for 30 minutes to allow the bread to absorb the mixture thoroughly.
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat while the bread soaks.
- Add the Topping and Bake: Drizzle the melted butter (or coconut oil) over the soaked bread, then sprinkle the brown sugar and chopped pecans evenly on top. Cover the baking dish with foil and bake for 35 minutes. Afterward, remove the foil and continue baking uncovered for another 10 to 20 minutes until the topping turns golden brown and the egg mixture is mostly set.
- Rest and Serve: Remove the casserole from the oven and loosely cover with foil. Let it rest for 10 minutes to finish setting. Serve warm with maple syrup drizzled on top for a sweet and satisfying breakfast or brunch.
Notes
- This French toast casserole offers a crunchy brown sugar and pecan topping paired with a custardy, soft center.
- To save time, assemble the casserole the night before and bake it fresh in the morning.
- Use day-old challah bread for the best texture as it soaks up the custard without becoming mushy.
- Maple syrup is recommended for serving but can be substituted with honey or a fruit compote if desired.
- If you prefer, coconut oil can replace butter in the recipe for a dairy-free version.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of casserole)
- Calories: 350
- Sugar: 12g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
