Description
This French Toast Casserole is a delightful, make-ahead breakfast dish featuring day-old French bread soaked in a rich custard of eggs, milk, cream, and warm spices. Topped with chopped pecans and melted butter, baked until golden and served with maple syrup, it’s perfect for family brunches or special occasions.
Ingredients
Scale
Base Ingredients
- 1 loaf of day-old French bread, cut into 1-inch cubes
Custard Mixture
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Topping
- 1/2 cup pecans, chopped (optional)
- 1/4 cup butter, melted
Serving
- Maple syrup, for serving
Instructions
- Prepare the Dish – Grease a 9×13-inch baking dish and spread the bread cubes evenly inside to create an even layer for the custard to soak into.
- Mix the Custard – In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, pure vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until fully combined and smooth.
- Soak the Bread – Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid thoroughly. Cover the dish and refrigerate for at least 4 hours or overnight for best results.
- Preheat & Assemble – When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it come to room temperature while the oven heats. Sprinkle chopped pecans evenly on top and drizzle the melted butter over the pecans and bread.
- Bake – Place the casserole in the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and the custard center is set and no longer jiggly.
- Serve – Allow the casserole to cool slightly before serving. Drizzle with warm maple syrup and enjoy the casserole warm for a comforting breakfast treat.
Notes
- The bread cubes must be preferably day-old or slightly stale to soak up the custard without turning mushy.
- Soaking time is flexible but 4 hours minimum is recommended for full flavor and texture.
- Pecans can be omitted or substituted with walnuts or almonds according to preference.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- To make ahead: assemble and refrigerate overnight, then bake fresh in the morning.
