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French Toast Casserole with Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 77 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Breakfast / Brunch Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This French Toast Casserole is a perfect brunch dish featuring a crunchy cinnamon-sugar topping and a custardy center. Made with chunks of quality bread soaked in an egg and milk mixture, then baked to golden perfection, it can be prepared right away or refrigerated overnight for convenience. Topped with dried cranberries, powdered sugar, and served with maple syrup, this casserole offers a delicious and crowd-pleasing way to enjoy the classic flavors of French toast.

Ingredients

Scale

Bread and Nuts

  • 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
  • 1/2 cup (45g) chopped pecans

Custard Mixture

  • 5 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup (50g) granulated sugar
  • Zest from one medium orange (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Topping

  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons (40g) dark brown sugar, packed
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt

Garnish

  • 1/4 cup dried cranberries
  • 1/4 cup powdered sugar
  • 1 tablespoon maple syrup

Instructions

  1. Prepare Bread: Slice the bread into 1-inch slices, then cut those slices into 1-inch cubes or tear apart with your hands, leaving the crusts on.
  2. Layer Bread and Pecans: Lightly grease a 2-quart or 3-quart baking dish with cooking spray or butter. Layer enough bread cubes to cover the bottom, then sprinkle a few tablespoons of pecans over them. Continue layering bread chunks and pecans until all are used.
  3. Make Custard Mixture: In a small bowl, whisk together the eggs, whole milk, granulated sugar, orange zest (if using), 1/2 teaspoon ground cinnamon, and salt until well combined. Pour this mixture evenly over the layered bread and pecans, ensuring all pieces are soaked. Optionally, cover and refrigerate overnight or proceed to bake immediately.
  4. Prepare Topping: In another bowl, combine the melted unsalted butter, packed dark brown sugar, 1 teaspoon ground cinnamon, and a pinch of kosher salt. Drizzle this mixture evenly over the soaked bread chunks.
  5. Bake: Place the casserole uncovered in an oven preheated to the center rack position and bake for 35 to 45 minutes, usually about 38 minutes, until the top is golden and crunchy to your liking.
  6. Cool and Garnish: Allow the casserole to cool for about 10 minutes before serving. Sprinkle dried cranberries and sift powdered sugar on top. Serve with maple syrup on the side.

Notes

  • This casserole offers a delightful contrast of a crunchy cinnamon-sugar topping and a soft, custardy interior.
  • It can be prepped and baked immediately or covered and refrigerated overnight for a convenient make-ahead brunch.
  • Using quality bread like sourdough, ciabatta, or challah improves texture and flavor.
  • Orange zest adds a subtle citrus aroma but is optional.
  • Adjust baking time for a crunchier top if desired.

Nutrition

  • Serving Size: 1 slice (approximate, based on 8 servings)
  • Calories: 347
  • Sugar: 24g
  • Sodium: 427mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 43mg

Find it online: https://tastyrates.com/french-toast-casserole-with-pecans-recipe/