Easy French Toast Casserole with Pecans Recipe
A delicious and easy-to-make breakfast casserole featuring challah bread, pecans, and warm spices, perfect for brunch or special mornings.
Ingredients
Bread
- 1 loaf challah bread, about 1½ pounds, cut into 1-inch cubes (1 or 2 days old)
- 5 large eggs
- 1.5 cups milk
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- as needed Unsalted butter or coconut oil, for greasing the pan
- 2 tablespoons unsalted butter or coconut oil, melted
- ½ cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup (for serving)
Instructions
- Grease a baking dish and spread bread cubes evenly.
- Whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt; pour over bread to soak.
- Cover and refrigerate overnight or let sit at room temperature for 30 minutes.
- Preheat oven to 350°F (175°C). Drizzle melted butter, sprinkle sugar and pecans on top.
- Cover with foil and bake for 35 minutes, then uncover and bake 20 more minutes until browned.
- Let stand 10 minutes, then serve warm with maple syrup.
Notes
For best results, use slightly stale bread to absorb more custard.