Description
A rich and comforting French Toast Casserole made with challah bread soaked in a cinnamon-spiced custard, topped with a buttery pecan and brown sugar crumble, then baked to golden perfection. Perfect for breakfast or brunch gatherings, served warm with maple syrup.
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
- Unsalted butter, or coconut oil, for the pan
For Greasing
Instructions
- Prepare the baking dish: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil. Place the cubed challah bread evenly inside the dish.
- Make the custard mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined.
- Soak the bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked. If preparing ahead, cover the dish and refrigerate overnight to allow full absorption; otherwise, let it stand at room temperature for 30 minutes.
- Preheat the oven: Heat the oven to 350°F (175°C) to get ready for baking.
- Add the topping: Drizzle the melted butter or coconut oil over the casserole. Sprinkle the brown sugar and chopped pecans evenly on top.
- Bake covered: Cover the casserole with foil or a lid and bake for 35 minutes to gently cook the custard and meld flavors.
- Uncover and finish baking: Remove the cover and bake another 20 minutes, or until the topping is golden brown and the egg mixture is mostly set.
- Rest and serve: Remove from the oven, loosely cover with foil, and let it rest for 10 minutes before serving. Drizzle with maple syrup as desired.
Notes
- Day-old challah bread works best as it absorbs the custard without becoming too mushy.
- You can substitute coconut oil for butter to make the recipe dairy-free.
- For added flavor, consider adding a splash of orange liqueur or zest to the custard.
- If you don't have pecans, walnuts or almonds can be used as a topping.
- Covering the casserole during initial baking prevents the top from burning while the custard cooks through.
- Letting the casserole rest after baking helps it set and improves slicing.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of casserole)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg
