Description
A delicious and easy French Toast Casserole perfect for breakfast or brunch, featuring challah bread soaked in a cinnamon-spiced egg mixture, topped with a buttery pecan topping, and baked to golden perfection.
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
Topping
- 2 tablespoons unsalted butter or coconut oil, melted
- 2 tablespoons brown sugar
- ½ cup chopped pecans
For Greasing
- Unsalted butter or coconut oil, for the pan
To Serve
- Maple syrup, for serving
Instructions
- Prepare the pan and bread: Grease a 9×13-inch or similar baking dish with unsalted butter or coconut oil. Place the cubed challah bread evenly in the baking dish.
- Mix the custard: 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. For best results, cover and refrigerate overnight. If short on time, let the mixture soak for 30 minutes at room temperature.
- Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking.
- Add the topping and bake covered: Drizzle the melted butter or coconut oil over the casserole. Sprinkle the brown sugar and chopped pecans evenly on top. Cover the dish with foil and bake in the preheated oven for 35 minutes.
- Uncover and finish baking: Remove the foil and continue baking uncovered for an additional 20 minutes or until the topping is browned and the custard is mostly set.
- Rest before serving: Take the casserole out of the oven, loosely cover with foil, and let it rest for 10 minutes to set.
- Serve: Dish out the casserole and serve warm with maple syrup on the side for drizzling.
Notes
- Using day-old challah or brioche bread ensures the bread absorbs the custard better without becoming mushy.
- The casserole can be assembled the night before and refrigerated overnight for convenience and enhanced flavor.
- For a dairy-free option, substitute milk with almond or oat milk and use coconut oil instead of butter.
- To make it nut-free, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
- Maple syrup can be replaced with honey or fruit compote for serving, according to taste preferences.
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: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 150 mg
