Description
This French Toast Casserole is a delicious and comforting breakfast dish perfect for family gatherings or holiday mornings. Made with challah bread soaked in a rich egg custard and topped with a buttery pecan brown sugar crust, it bakes to golden perfection and is served with maple syrup for added sweetness.
Ingredients
Scale
Main Ingredients
- 1½ pounds challah bread, 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
For Topping
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
For Greasing
- Unsalted butter or coconut oil, for the pan
Instructions
- Prepare the Pan: Grease a 9×13-inch or similar baking dish with unsalted butter or coconut oil. Place the cubed challah bread evenly in the greased baking dish.
- Make Custard Mixture: 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. For best results, cover the baking dish and refrigerate overnight to allow the bread to soak thoroughly; if short on time, let it stand at room temperature for 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Add Topping: Drizzle the melted butter over the soaked bread and sprinkle with brown sugar and chopped pecans evenly across the top.
- Bake Covered: Cover the casserole with foil and bake for 35 minutes, allowing the custard to set.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes, or until the topping is browned and crisp and the egg mixture is mostly set.
- Rest Before Serving: Remove from the oven and loosely cover with foil; let the casserole stand for 10 minutes to finish setting.
- Serve: Serve warm with maple syrup drizzled on top for a sweet and satisfying breakfast.
Notes
- Use a day-old or slightly stale challah bread for better absorption of the custard.
- If you prefer a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
- For a dairy-free option, use coconut oil and a plant-based milk like almond or oat milk instead of butter and regular milk.
- Covering the casserole during the first bake keeps it moist, while uncovering toward the end crisps the topping.
- This casserole can be assembled the night before and baked fresh in the morning for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg
