Description
This French Toast Casserole is a perfect make-ahead breakfast or brunch dish featuring soft challah bread soaked in a rich custard mixture, topped with a crunchy pecan and brown sugar topping, and baked to golden perfection. Serve it warm with maple syrup for a comforting and delicious meal.
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
Topping
- 2 tablespoons unsalted butter, or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
- Unsalted butter, or coconut oil, for greasing the pan
Instructions
- Prepare the Baking Dish: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil to prevent sticking. Place the cubed challah bread evenly in the baking dish.
- Make the Custard Mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until well combined. Pour this mixture evenly over the bread cubes, ensuring all pieces are soaked.
- Soak the Bread: If preparing ahead, cover the baking dish tightly and refrigerate overnight to allow the bread to absorb the custard thoroughly. If not, let the mixture stand at room temperature for 30 minutes to soak.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the casserole.
- Add the Topping and Bake: Drizzle the melted butter or coconut oil over the custard-soaked bread. Sprinkle the brown sugar and chopped pecans evenly on top. Cover the dish and bake for 35 minutes.
- Finish Baking Uncovered: After the initial baking, remove the cover and bake an additional 20 minutes, or until the topping is browned and the egg custard is mostly set.
- Rest and Serve: Remove the casserole from the oven, cover loosely with foil, and let it rest for 10 minutes before serving. Serve warm with maple syrup drizzled on top.
Notes
- Using day-old or slightly stale challah bread helps it absorb the custard better without becoming too soggy.
- You can substitute coconut oil for butter if you prefer a dairy-free version.
- The casserole can be assembled the night before and baked in the morning for an easy brunch.
- Feel free to swap pecans for walnuts or almonds as a topping.
- For a richer custard, substitute half the milk with heavy cream.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of casserole)
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 160 mg
