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Pecan French Toast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 28 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 12 hours 50 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Pecan French Toast Casserole is a deliciously rich and indulgent breakfast dish perfect for holiday mornings or weekend brunch. Soaked overnight in a creamy custard infused with vanilla, cinnamon, and nutmeg, the bread bakes into a custardy, golden casserole topped with a buttery pecan and brown sugar glaze. Topped with whipped cream, crème fraîche, or extra maple syrup, each bite offers a perfect balance of sweet, nutty, and creamy flavors.

Ingredients

Custard Mixture

  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 6 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg

Main Ingredients

  • 1 loaf bread (16 ounces, cut into 8 slices)
  • 6 tablespoons unsalted butter + 1-2 tablespoons for greasing
  • 1 cup packed brown sugar (or dark brown sugar)
  • ½ cup pure maple syrup
  • 1 cup chopped pecans (or walnuts)
  • Pinch of salt

Optional Toppings

  • Whipped cream
  • Crème fraîche
  • Maple syrup

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly using 1-2 tablespoons of unsalted butter to prevent sticking.
  2. Make the Custard: In a large bowl, whisk together the whole milk, heavy cream, eggs, vanilla extract, ground cinnamon, and freshly grated nutmeg until fully combined and smooth. This mixture will soak into the bread to create a custard base.
  3. Soak the Bread: Arrange the sliced bread evenly in the prepared baking dish. Pour the custard mixture over the bread, making sure each slice is well coated and soaked. Press down gently on the bread slices to help absorption of the custard.
  4. Chill Overnight: Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for 6 to 12 hours to allow the bread to soak up the custard fully, which gives the casserole its custardy texture.
  5. Prepare the Pecan Topping: After chilling, remove the casserole from the fridge. In a medium saucepan over medium heat, combine the brown sugar, maple syrup, and a pinch of salt. Stir continuously until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in the chopped pecans evenly.
  6. Assemble for Baking: Pour the pecan mixture evenly over the soaked bread in the baking dish. Dot the top with the remaining unsalted butter to add richness and help caramelize the topping during baking.
  7. Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes until the top is golden brown and the center is set, indicating the casserole is fully cooked through.
  8. Serve: Serve the French toast casserole warm, optionally topped with whipped cream, crème fraîche, and a drizzle of maple syrup for extra indulgence and flavor.

Notes

  • You can substitute pecans with walnuts if preferred.
  • For gluten-free, use gluten-free bread as indicated in the recipe.
  • Soaking the bread overnight is key for the custard to fully infuse and soften the bread.
  • If you prefer a crispier top, you can broil for 1-2 minutes at the end of baking, watching closely to prevent burning.
  • Make sure to use unsalted butter to control the saltiness of the topping.

Find it online: https://ivysrecipes.com/pecan-french-toast-casserole-recipe/