French Toast Casserole with Caramel Pecan Topping
Indulge in the ultimate comfort breakfast with this French Toast Casserole with Caramel Pecan Topping—an irresistible fusion of soft, custard-soaked bread layered with a buttery, caramelized pecan glaze. Perfectly suited for both decadent brunches and holiday mornings, this make-ahead dish combines the sweet, spiced aroma of cinnamon-vanilla custard with the irresistible crunch of toasted pecans in a golden, bubbly caramel sauce. Crafted with airy French bread or challah and topped with the richness of buttery pecans and maple syrup, this baked masterpiece comes together with minimal prep and bakes in under an hour. Serve warm with a drizzle of extra maple syrup for a showstopping centerpiece that’s guaranteed to please a crowd. Ideal keywords: French toast casserole, caramel pecan topping, breakfast recipes, make-ahead brunch casserole, holiday breakfast ideas.
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Recipe Information
Ingredients
- 1 loaf French bread or challah
- 6 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 1 cup Pecans, chopped
- 1 tablespoon Maple syrup
- 0.5 teaspoons Salt
Instructions
Grease a 9x13-inch baking dish with butter or non-stick spray.
Slice the French bread or challah into 1-inch thick slices, then cut into large cubes.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
Place the bread cubes into the prepared baking dish in an even layer.
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup, cooking until the mixture becomes smooth and bubbly, about 2-3 minutes.
Remove the saucepan from heat and stir in the chopped pecans. Pour the caramel pecan mixture evenly over the casserole.
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
Let cool for 5-10 minutes before serving. Serve warm with additional maple syrup, if desired.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 61.1 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
