Description
This French Toast Casserole is a comforting and easy-to-make breakfast dish featuring day-old French bread soaked in a rich custard of eggs, milk, cream, and warm spices. Baked to golden perfection and topped with buttery pecans, it delivers a delightful combination of creamy, crunchy, and sweet flavors perfect for a weekend brunch or special occasion.
Ingredients
Scale
Main Ingredients
- 1 loaf of day-old French bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Toppings
- 1/2 cup pecans, chopped (optional)
- 1/4 cup butter, melted
- Maple syrup, for serving
Instructions
- Prepare the Dish: Grease a 9×13-inch baking dish thoroughly. Spread the day-old French bread cubes evenly inside to create the base of the casserole.
- Mix the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, pure vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until fully combined and smooth.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula or your hands to ensure the bread absorbs the custard fully. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the bread to soak thoroughly.
- Preheat & Assemble: When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Just before baking, sprinkle the chopped pecans evenly over the top and drizzle the melted butter across the surface.
- Bake: Place the casserole in the preheated oven and bake uncovered for 45 to 55 minutes. Bake until the top is golden brown and the custard is fully set in the center—check doneness by inserting a knife or toothpick which should come out clean.
- Serve: Allow the casserole to cool slightly before serving. Cut into portions and serve warm with a generous drizzle of maple syrup for a deliciously sweet and comforting breakfast treat.
Notes
- Using day-old bread is essential as it absorbs the custard better without becoming too soggy.
- You can prepare the casserole the night before for convenience and enhanced flavor.
- For a nut-free version, omit the pecans.
- Feel free to swap pecans for other nuts like walnuts or almonds if preferred.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
