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
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
- 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
