French Toast Casserole with Pecans Recipe
A delicious baked French toast casserole topped with pecans, cranberries, and powdered sugar, perfect for brunch or special mornings.
Ingredients
Bread
- 1 large loaf French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks)
- 1/2 cup chopped pecans
- 5 large eggs
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- Zest from one medium orange orange zest (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 3 tablespoons dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup dried cranberries
- 1/4 cup powdered sugar
- 1 tablespoon maple syrup
Instructions
- Slice bread into 1-inch cubes and layer with pecans in a greased baking dish.
- Whisk eggs, milk, sugar, orange zest (if using), cinnamon, and salt; pour over bread and refrigerate or bake immediately.
- Mix melted butter, brown sugar, cinnamon, and salt; drizzle over soaked bread.
- Bake at 375°F (190°C) for 35-45 minutes until golden and set.
- Cool slightly, then sprinkle cranberries and powdered sugar; serve with maple syrup.
Notes
For best results, prepare the night before and refrigerate overnight.