Description
This French Toast Casserole is a delightful make-ahead breakfast dish featuring challah bread soaked in a rich egg mixture, baked to golden perfection with a buttery, brown sugar, and pecan topping. Perfectly suited for brunch or holiday mornings, it combines comforting flavors of cinnamon, nutmeg, and vanilla for a crowd-pleasing start to your day.
Ingredients
Scale
Main Ingredients
- 1½ pounds challah bread, 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, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
- Unsalted butter or coconut oil, for greasing the pan
Additional
Instructions
- Prepare the baking dish: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil. Place the challah bread cubes evenly in the dish.
- Make the custard: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until well combined.
- Soak the bread: Pour the custard mixture evenly over the bread cubes in the baking dish. For best flavor, cover and refrigerate overnight to allow the bread to fully absorb the mixture. If preparing immediately, let it stand for 30 minutes at room temperature.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Add the topping and bake: Drizzle the melted butter over the soaked bread, then sprinkle with brown sugar and chopped pecans. Cover the dish with foil and bake for 35 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 20 minutes or until the topping is golden brown and the custard is mostly set.
- Rest before serving: Remove from oven and cover loosely with foil. Let the casserole stand for 10 minutes to set fully.
- Serve: Slice and serve with maple syrup drizzled on top.
Notes
- Using day-old challah bread helps prevent the casserole from becoming too soggy.
- You can substitute challah with brioche or thick-cut white bread for a similar texture.
- For a dairy-free version, use coconut oil instead of butter and a non-dairy milk alternative.
- Covering the casserole during the first part of baking helps keep moisture in for a creamy custard center.
- To add variety, consider mixing in dried fruits like cranberries or raisins before baking.
- Make ahead tip: Refrigerate overnight after assembling to save time on the day of serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg
