Description
This French Toast Casserole is a delightful and comforting breakfast dish featuring challah bread soaked in a rich egg mixture, baked to golden perfection with a sweet pecan topping. Perfect for serving a crowd and ideal for make-ahead mornings.
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
- Maple syrup, for serving
Topping
- 2 tablespoons unsalted butter, or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
- Unsalted butter, or coconut oil, for the pan
For Greasing
Instructions
- Prepare the Baking Dish: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil to prevent sticking. Place the 1-inch cubed challah bread evenly in the baking dish.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until well 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 bread to absorb the flavors fully. Otherwise, let the dish stand for 30 minutes at room temperature for soaking.
- Preheat the Oven: Set your oven to 350°F to prepare for baking the casserole.
- Add the Topping: Drizzle the melted butter over the soaked bread. Evenly sprinkle the brown sugar and chopped pecans on top for a sweet, crunchy finish.
- Bake Covered: Cover the casserole loosely with foil and bake for 35 minutes to cook the egg mixture thoroughly without over-browning the topping.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 20 minutes or until the topping is browned and the egg mixture is mostly set.
- Rest and Serve: Remove the casserole from the oven and cover loosely with foil. Let it rest for 10 minutes before serving, then drizzle with maple syrup as desired.
Notes
- For a dairy-free option, substitute coconut oil and use a non-dairy milk such as almond or oat milk.
- Day-old or slightly stale challah bread works best as it soaks up the custard without becoming mushy.
- Cover and refrigerate overnight for a more flavorful and moist casserole that’s perfect for hosting.
- Use pecans for the topping, but walnuts or almonds can also be substituted.
- Check the casserole during the uncovered baking phase to avoid over-browning the nuts and topping.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 180 mg
