Description
This French Toast Casserole with Sourdough Bread is a decadent breakfast or brunch dish featuring dried sourdough pieces soaked in a rich custard mixture of eggs, whole milk, and cream with warm spices. The casserole is topped with a buttery brown sugar and pecan topping for an irresistible sweet crunch. Baked to a golden perfection, it serves as a comforting, crowd-pleasing meal perfect for special occasions or weekend gatherings.
Ingredients
Main Casserole
- 1 loaf (16-ounce) sourdough bread, torn into 1-inch pieces
- 1 tablespoon unsalted butter, softened (for greasing)
- 8 large eggs
- 2 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 tablespoon granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Topping
- 8 tablespoons unsalted butter (1 stick), softened
- 1 ⅓ cups packed (9 ⅓ ounces) light brown sugar
- 3 tablespoons light corn syrup
- ½ teaspoon ground cinnamon
- 2 cups pecans, chopped coarse
Instructions
- Dry the Bread: Adjust two oven racks to the upper-middle and lower-middle positions and preheat the oven to 325°F (163°C). Spread the torn sourdough bread pieces evenly over two baking sheets. Bake until the bread pieces are dry and lightly golden brown, switching and rotating the baking sheets halfway through the baking time. Allow the bread to cool completely.
- Assemble the Casserole: Coat a 13 by 9-inch baking dish with 1 tablespoon softened butter to prevent sticking. Pack the dried bread pieces evenly into the prepared dish.
- Prepare the Custard: In a large bowl, whisk together the eggs until combined. Then whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until smooth and fully integrated.
- Soak the Bread: Pour the custard mixture evenly over the bread pieces in the baking dish. Press the bread lightly with the back of a spoon or your hands to make sure all pieces are fully submerged and soaked.
- Make the Topping: In a separate bowl, stir together the softened butter, light brown sugar, ground cinnamon, and light corn syrup until smooth and uniform. Then fold in the chopped pecans to coat them evenly.
- Chill the Casserole and Topping: Transfer the pecan topping to an airtight container. Wrap the casserole dish tightly with plastic wrap. Refrigerate both the casserole and topping separately for at least 1 hour or overnight to allow flavors to meld and custard to fully soak into the bread.
- Bake and Serve: Remove the casserole and topping from the refrigerator. Preheat the oven to 350°F (177°C) and adjust a rack to the middle position. Unwrap the casserole. Warm the topping slightly in the microwave for about 1 minute until soft enough to sprinkle easily. Evenly sprinkle the topping over the casserole, breaking up any large clumps with your fingers. Place the baking dish on a rimmed baking sheet to catch any overflow, especially if your baking dish is not at least 3 inches deep. Bake for 40 to 45 minutes or until the casserole is puffed, set, and the topping is bubbling and caramelized. Serve immediately and optionally top with extra maple syrup for added sweetness.
Notes
- Drying the bread before assembling the casserole is key to achieving a custardy yet structured texture.
- Using a 13x9 inch deep baking dish or a dish with at least 3-inch depth helps prevent spillage during baking.
- Refrigerate the casserole and topping separately to improve texture and allow flavors to meld overnight if desired.
- Microwaving the topping briefly softens it for easy sprinkling over the casserole before baking.
- Adjust spices like cinnamon and nutmeg to taste for a more or less spiced result.
- Maple syrup pairs beautifully with this casserole when served.
- For a nut-free version, omit the pecan topping and replace with a simple brown sugar crumble.
