Description
A classic French Toast Casserole featuring challah bread soaked in a rich egg and milk mixture, topped with a buttery pecan crumble, baked to golden perfection and served with maple syrup. Perfect for a make-ahead 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
For Greasing
- Unsalted butter, or coconut oil, for the pan
Instructions
- Prepare the baking dish: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil to prevent sticking. 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 they are fully soaked.
- Soak the bread: If making ahead, cover the baking dish and refrigerate overnight to allow the bread to absorb the custard thoroughly. Otherwise, let it stand at room temperature for 30 minutes to soak up the mixture.
- 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 mixture. Sprinkle brown sugar and chopped pecans evenly on top to create a sweet, crunchy crust.
- Bake covered: Cover the casserole loosely with foil or a lid and bake for 35 minutes. This initial baking sets the custard without browning too quickly.
- Finish baking uncovered: Remove the cover and continue baking for an additional 20 minutes, allowing the topping to brown and the egg mixture to fully set.
- Rest before serving: Remove the casserole from the oven and cover loosely with foil. Let it stand for 10 minutes so it firms up slightly, which makes it easier to serve.
- Serve: Cut into portions and serve warm with maple syrup drizzled over the top for added sweetness.
Notes
- Use day-old challah bread for best texture, as it soaks up the custard better without becoming mushy.
- If you prefer a dairy-free version, substitute coconut oil and use a plant-based milk like almond or oat milk.
- You can prepare this casserole the night before to save time on the day of serving.
- For added flavor, sprinkle a pinch of ground cloves or cardamom into the custard mix.
- To make it nut-free, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
- Serve with fresh fruit on the side for a balanced meal.
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: 9 g
- Cholesterol: 185 mg
