Praline Pecan French Toast Casserole
This make-ahead breakfast casserole transforms ordinary french toast into a decadent treat with custard-soaked bread and a crunchy, caramelized pecan topping. Perfect for holiday mornings or special brunches, this recipe lets you do most of the work the night before for a stress-free morning.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Whisk
Ingredients
French Toast Base
- 1 loaf brioche bread day-old, cut into 1-inch cubes (16 ounces)
- 8 large eggs
- 2½ cups whole milk almond milk can be substituted
- ¾ cup heavy cream half-and-half can be substituted
- ½ cup granulated sugar
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Praline Pecan Topping
- 1½ cups pecans coarsely chopped
- ¾ cup brown sugar packed
- ½ cup unsalted butter melted
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
- Generously butter a 9×13-inch baking dish, ensuring every corner and side is well-coated.
- Spread the cubed bread evenly in your prepared baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until completely combined.
- Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all pieces are submerged.
- Cover the baking dish with plastic wrap and refrigerate for at least 8 hours or overnight.
- About 30 minutes before baking, remove the casserole from the refrigerator and let it sit at room temperature.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the chopped pecans, brown sugar, melted butter, maple syrup, cinnamon, and salt, stirring until thoroughly mixed.
- Spoon the praline pecan topping evenly over the soaked bread mixture.
- Bake for 45-55 minutes, or until the center is set and the top is golden brown and bubbling. If the top browns too quickly, loosely tent with aluminum foil after 30 minutes of baking.
- Allow the casserole to cool for 10 minutes before serving.
Notes
For best results, use bread that's slightly stale—it absorbs the custard mixture better without becoming soggy. If your bread is fresh, spread the cubes on a baking sheet and leave them out for 2 hours, or toast them at 300°F for 10 minutes to dry them slightly.
The casserole is done when the center reaches 160°F, the top is golden brown and bubbling, and a knife inserted in the center comes out mostly clean. Some moisture is normal, but there shouldn't be any runny custard.
For a healthier version, try using whole grain bread, substitute half the eggs with egg whites, use unsweetened almond milk, or include diced apples or pears in the bread mixture for added fiber and natural sweetness.
Nutrition
Calories: 485kcalCarbohydrates: 47gProtein: 11gFat: 29gSaturated Fat: 12gCholesterol: 180mgSodium: 340mgFiber: 2gSugar: 28g
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