Description
A comforting and easy-to-make French Toast Casserole featuring challah bread soaked in a cinnamon-spiced egg mixture, baked with a crunchy pecan and brown sugar topping. Perfect for a holiday breakfast or brunch.
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 greasing the pan
Instructions
- Prepare the baking dish: Grease a 9x13-inch baking dish with unsalted butter or coconut oil to prevent sticking. Place the cubed challah bread evenly in the dish to create the base of the casserole.
- Make the custard 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 well soaked.
- Soak the bread: If preparing ahead, cover the baking dish and refrigerate overnight to allow the bread to absorb the custard fully. If baking immediately, let the mixture stand at room temperature for 30 minutes for proper soaking.
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the casserole.
- Add the topping: Drizzle the melted butter or coconut oil evenly over the casserole. Sprinkle the brown sugar and chopped pecans on top to create a sweet and crunchy layer.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 35 minutes, allowing the custard to set and the bread to soften.
- Bake uncovered: Remove the foil and continue baking for an additional 20 minutes or until the topping is nicely browned and the egg mixture is mostly set throughout the casserole.
- Rest the casserole: Remove from the oven and loosely cover with foil. Let it rest for 10 minutes before serving to complete the setting process.
- Serve: Cut into portions and serve warm with maple syrup drizzled on top for added sweetness.
Notes
- Using day-old challah bread helps absorb the custard better and prevents a soggy casserole.
- You can substitute coconut oil for butter for a dairy-free version.
- Feel free to use other nuts like walnuts or almonds if pecans are unavailable.
- For a richer flavor, use half-and-half instead of milk.
- This casserole can be assembled the night before and baked fresh in the morning.
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
