Description
This French Toast Casserole is a comforting and delicious breakfast dish featuring challah bread soaked in a rich mixture of eggs, milk, brown sugar, and warm spices, baked to perfection with a buttery pecan topping. Perfect for serving a crowd, it can be prepared the night before for a stress-free morning.
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
- Unsalted butter or coconut oil, for greasing the pan
- Maple syrup, for serving
Topping
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
Instructions
- Prepare the Pan: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil to prevent sticking. Then, evenly spread the cubed challah bread in the baking dish.
- Make the Custard Mixture: In a large bowl, whisk together 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.
- Soak the Bread: If preparing ahead, cover the baking dish and refrigerate overnight to allow the flavors to meld and the bread to absorb the custard. Otherwise, let it sit at room temperature for 30 minutes for sufficient soaking.
- Preheat the Oven: Set the oven to 350°F (175°C) to prepare for baking.
- Add the Topping: Drizzle melted butter or coconut oil over the soaked bread casserole, then sprinkle brown sugar and chopped pecans evenly on top.
- Bake Covered: Cover the baking dish with foil and bake for 35 minutes to let the casserole set and cook through.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes or until the topping is browned and the egg mixture has mostly set.
- Rest the Casserole: Remove the dish from the oven, cover loosely with foil, and let stand for 10 minutes to finish setting and cool slightly.
- Serve: Slice the casserole and serve warm with maple syrup drizzled on top.
Notes
- Using day-old challah bread helps the cubes absorb the custard better without becoming too mushy.
- You can substitute coconut oil for butter to make the casserole dairy-free.
- Preparation overnight enhances the flavor and texture but can be skipped if short on time.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
- Use whole milk for a richer custard or swap for a milk alternative for dietary preferences.
- Ensure the casserole is properly covered during initial baking to prevent the topping from burning.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 140 mg
