There’s something so comforting about a warm, nutty breakfast straight from the oven — my Easy French Toast Casserole with Pecans Recipe is exactly that. It’s the perfect combination of custardy bread soaked in spices and topped with buttery pecans, making mornings feel like a special occasion without much fuss.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Easy French Toast Casserole with Pecans Recipe
- Top Tip
- How to Serve Easy French Toast Casserole with Pecans Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Easy French Toast Casserole with Pecans Recipe
Why You'll Love This Recipe
I can’t get enough of how easy this French toast casserole comes together and how delightfully it bakes up with a crunchy pecan topping. It’s hands-down one of my favorite brunch recipes when I’m entertaining or just treating myself on a weekend morning.
- Simple prep: You can toss it together quickly, even the night before, and wake up to a delicious breakfast ready to bake.
- Perfect texture: Custardy inside with a golden, nutty crisp on top — that contrast is irresistible.
- Flavor harmony: Warm spices like cinnamon and nutmeg play so nicely with the sweet brown sugar and rich pecans.
- Feeds a crowd: This casserole easily serves 8 to 12, making it great for family or friends without extra effort.
Ingredients & Why They Work
Each ingredient in the Easy French Toast Casserole with Pecans Recipe plays a part in creating that classic balance of creamy, sweet, and crunchy. I always try to pick the freshest bread and quality pecans to get the best final taste.
- Challah bread: Its sturdy yet soft crumb soaks up the custard beautifully without turning mushy.
- Eggs: They bind everything together and give that rich, creamy texture.
- Milk: Provides moisture and mellows out the spices.
- Brown sugar: Adds natural sweetness and caramelizes nicely on top.
- Vanilla extract: Lends a subtle, warming aroma that elevates the whole dish.
- Cinnamon and nutmeg: The classic French toast spice combo — I never skip them!
- Sea salt: Just a touch to balance all the sweetness.
- Unsalted butter: Essential for greasing the pan and topping, giving that buttery finish.
- Pecans: Toasted to bring out their natural oils and crunch, decorating the top perfectly.
Make It Your Way
I love mixing things up a bit depending on the season or who I’m feeding. This Easy French Toast Casserole with Pecans Recipe is totally forgiving, so feel free to get creative or tweak it!
- Variation: One of my favorite twists is swapping the pecans for toasted walnuts or even sliced almonds if you want a different crunch.
Step-by-Step: How I Make Easy French Toast Casserole with Pecans Recipe
Step 1: Prep Your Pan and Bread Cubes
Start by greasing a 9x13-inch baking dish really well with unsalted butter or coconut oil to prevent sticking. Then, cut your challah bread into about 1-inch cubes — I like using slightly stale bread because it soaks up the custard better without falling apart.
Step 2: Whisk the Custard Mixture
In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt. Pour this custard evenly over the bread cubes in your pan. If you want to save time morning-of, cover and refrigerate overnight so the bread absorbs all that flavor — if not, let it soak for about 30 minutes at room temp.
Step 3: Add the Topping and Bake
Preheat your oven to 350°F. Melt butter and mix with brown sugar, then drizzle this over the soaked bread. Generously sprinkle chopped pecans on top. Cover the casserole and bake for 35 minutes, then remove the cover and bake 10–20 more minutes until the top is beautifully browned and the custard mostly set. Let it rest for 10 minutes to finish cooking and firm up before serving.
Top Tip
Over the years, I’ve learned a few things that really help this Easy French Toast Casserole with Pecans Recipe shine. These tips will keep your bake flawless every time and avoid common pitfalls that can turn it soggy or bland.
- Use day-old bread: Fresh bread can get too soggy, but a slightly stale loaf soaks up the custard just right.
- Don’t skip the rest: Let the casserole soak in the custard for at least 30 minutes; better yet, refrigerate overnight for max flavor and custard depth.
- Cover while baking: Covering the casserole the first part of baking traps moisture, keeping it soft inside before you crisp up the top.
- Use unsalted butter: Controlling salt helps balance the sweetness perfectly without it tasting salty.
How to Serve Easy French Toast Casserole with Pecans Recipe
Garnishes
I love keeping it classic with a drizzle of warm maple syrup and a sprinkle of powdered sugar. Sometimes I add fresh berries for a pop of color and brightness — blueberries or sliced strawberries work wonders!
Side Dishes
This casserole pairs beautifully with crispy breakfast sausage or smoky bacon for a savory balance, plus a fresh green salad or fruit salad to lighten the plate and add freshness.
Creative Ways to Present
For special occasions, I like serving this casserole in individual ramekins to make each portion feel indulgent and tailored. You can also sprinkle a handful of extra pecans and drizzle with homemade caramel sauce for a festive brunch touch.
Make Ahead and Storage
Storing Leftovers
Store leftover casserole in an airtight container in the refrigerator. It keeps well for 3 to 4 days, though honestly, it rarely lasts that long in my house! Just make sure it cools completely before sealing.
Freezing
This dish freezes nicely if you want to prep meals ahead. I recommend freezing in individual portions or the whole casserole tightly wrapped with foil and plastic wrap. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, pop a portion into a 350°F oven until warmed through and crispy on top, about 15–20 minutes. Avoid the microwave for reheating if you want to maintain that wonderful texture contrast.
Frequently Asked Questions:
Absolutely! While challah is the best for its texture and flavor, brioche or even French bread can work well. Just make sure it’s slightly stale and cut into cubes. Avoid very dense or very soft breads, as they may affect the texture.
You can for sure swap out the milk for almond, oat, or coconut milk. Replace butter with coconut oil or a plant-based margarine. For eggs, try a flax egg substitute, but the texture won’t be quite as custardy — still tasty though! Adding pecans boosts flavor and texture for all versions.
The casserole can be assembled the night before and refrigerated. This resting time actually improves the flavor and custard soak. Just cover it tightly and bake the next morning as per the recipe instructions.
Yes! Use your favorite gluten-free bread loaf, preferably a sturdy one that will hold up to soaking. Keep an eye on the soaking time as gluten-free bread sometimes absorbs liquid differently. The pecans and topping remain the same delicious addition.
Final Thoughts
This Easy French Toast Casserole with Pecans Recipe holds a special spot in my kitchen for its irresistible combination of flavors and ease of prep. It's one of those recipes that feels like a treat but is surprisingly simple, and it always brings smiles at the breakfast table. Give it a try — whether for a sleepy weekend brunch or a festive holiday morning, it’s bound to become a favorite in your rotation too!
Print
Easy French Toast Casserole with Pecans Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This French Toast Casserole is a comforting, make-ahead breakfast dish featuring challah bread soaked in a rich mixture of eggs, milk, and warm spices, then baked with a delightful pecan and brown sugar topping. Perfect for serving with maple syrup, it's an ideal option for family brunches or holiday mornings.
Ingredients
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
- Unsalted butter or coconut oil, for greasing the pan
- Maple syrup, for serving
Topping
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
Instructions
- Prepare the pan and bread: Grease a 9x13-inch baking dish with unsalted butter or coconut oil. Place the challah bread cubes evenly into the prepared baking dish.
- Make the custard mixture: In a large bowl, whisk together eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined. Pour this mixture evenly over the bread cubes in the baking dish.
- Soak the bread: For best results, cover the dish and refrigerate overnight to let the bread absorb the custard thoroughly. If short on time, let it stand for 30 minutes at room temperature instead.
- Preheat the oven: Set the oven temperature to 350°F while the bread is soaking or right before baking.
- Add the topping: Drizzle the melted butter over the soaked bread, sprinkle the brown sugar and chopped pecans evenly on top to create a crunchy, sweet layer.
- Bake covered: Cover the baking dish with foil and bake for 35 minutes to allow the custard to set and the bread to cook through.
- Bake uncovered: Remove the foil and continue baking for an additional 20 minutes until the topping is golden brown and the casserole is mostly set.
- Rest the casserole: Remove from the oven and cover loosely with foil, letting it stand for 10 minutes to finish setting and cool slightly.
- Serve: Slice the casserole and serve warm with maple syrup drizzled on top for a sweet finish.
Notes
- Using day-old challah bread helps the custard soak in better without the bread becoming too mushy.
- This casserole can be assembled the night before, making it convenient for busy mornings or holiday brunches.
- Substitute coconut oil for butter to make it dairy-free.
- Chopped pecans can be replaced with walnuts or pecan-free toppings if preferred or if there are nut allergies.
- If you don’t have challah, brioche or Texas toast cubes work well as substitutes.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg
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