Description
A delicious and easy-to-make French Toast Casserole featuring layers of crusty bread cubes and pecans soaked in a rich custard, topped with a buttery cinnamon-sugar crust. Perfect for a make-ahead breakfast or brunch, it can be baked immediately or refrigerated overnight for convenience.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 4 tablespoons unsalted butter, melted
- 3 tablespoons (40g) dark brown sugar, packed
- 1 teaspoon ground cinnamon
- Pinch kosher salt
Toppings and Garnish
- 1/4 cup dried cranberries
- 1/4 cup powdered sugar
- 1 tablespoon maple syrup
Instructions
- Prepare Oven and Bread: Place an oven rack in the center position. Slice the bread into 1-inch slices, then cut those slices into 1-inch cubes, or tear them by hand with crusts left on.
- Layer Bread and Pecans: Lightly grease a 2-quart or 3-quart baking dish with cooking spray or butter, depending on desired thickness. Add enough bread cubes to cover the bottom, sprinkle a few tablespoons of pecans over the bread. Repeat layering bread and pecans until all are used.
- Make Custard Mixture: In a small bowl, whisk together the eggs, milk, granulated sugar, orange zest (optional), 1/2 teaspoon cinnamon, and salt until well combined.
- Pour Custard Over Bread: Pour the egg and milk mixture evenly over the layered bread and pecans, using a measuring cup with a spout for ease. At this point, cover and refrigerate overnight if desired, or bake immediately.
- Prepare Topping Mixture: In a separate bowl, combine melted butter, dark brown sugar, 1 teaspoon ground cinnamon, and a pinch of kosher salt. Drizzle this mixture evenly over the soaked bread cubes.
- Bake the Casserole: Bake uncovered in the preheated oven for 35 to 45 minutes, until the top is golden brown and crispy and the custard is set. Baking longer will yield a crunchier top.
- Cool and Garnish: Allow the casserole to cool for about 10 minutes before serving. Sprinkle dried cranberries and dust with powdered sugar. Serve with maple syrup on the side.
Notes
- For a make-ahead meal, assemble the casserole and refrigerate overnight before baking.
- The crunchy cinnamon-sugar topping contrasts beautifully with the soft, custardy interior.
- Use quality bread such as challah, sourdough, or French bread for best texture.
- Orange zest is optional but adds a lovely bright flavor.
- If you prefer a thicker casserole, use a smaller baking dish to create deeper layers.
Nutrition
- Serving Size: 1 serving (approximate, based on 8 servings)
- Calories: 347 kcal
- Sugar: 24 g
- Sodium: 427 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 43 mg
