Description
This French Toast Casserole is a delicious and comforting breakfast dish featuring challah bread soaked in a spiced egg mixture, baked to golden perfection with a buttery pecan topping. Ideal for overnight prep, it serves a crowd and pairs wonderfully with maple syrup for a sweet finish.
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
- Maple syrup, for serving
For the Pan and Topping
- Unsalted butter or coconut oil, for greasing the pan
- 2 tablespoons unsalted butter or coconut oil, melted (for topping)
- 2 tablespoons brown sugar (for topping)
- ½ cup chopped pecans (for topping)
Instructions
- Prepare the baking dish: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil to prevent sticking. Then, place the cubed challah bread evenly in the dish.
- Mix the custard: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined. Pour this mixture evenly over the bread cubes, ensuring all pieces are soaked well.
- Soak the bread: If preparing ahead, cover the dish and refrigerate overnight to allow the flavors to meld and the bread to absorb the custard. Otherwise, let the casserole stand at room temperature for 30 minutes to soak.
- Preheat the oven: Set your oven to 350°F and allow it to fully preheat in preparation for baking.
- Add the topping: Drizzle the melted butter or coconut oil over the soaked bread, then sprinkle the brown sugar and chopped pecans evenly on top for a sweet, crunchy crust.
- Bake covered: Cover the casserole with foil or a lid and bake for 35 minutes to cook through and develop flavors.
- Bake uncovered: Remove the cover and continue baking for an additional 20 minutes, or until the topping is browned and the custard has mostly set but remains moist.
- Rest before serving: Remove from the oven, loosely cover with foil, and let stand for 10 minutes to finish setting and cool slightly.
- Serve: Serve the casserole warm with maple syrup drizzled on top for added sweetness.
Notes
- Using slightly stale challah bread helps the bread absorb the custard better without becoming too soggy.
- You can substitute challah with brioche or thick-cut white bread for similar results.
- For a dairy-free version, use coconut oil and plant-based milk.
- Preparing the casserole the night before enhances the depth of flavor and makes morning preparation easy.
- Adjust the amount of brown sugar in the custard and topping to your preferred sweetness level.
- For extra texture, add raisins or dried cranberries along with the pecans in the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg
