New Orleans French Toast Casserole
Transform your breakfast routine with this indulgent New Orleans French Toast Casserole, a show-stopping blend of classic Southern flavors and easy prep. Featuring cubes of day-old French bread soaked in a rich custard mixture spiced with cinnamon and nutmeg, this make-ahead dish ensures every bite is moist and flavorful. Topped with a buttery pecan-maple glaze that caramelizes beautifully in the oven, it offers a delightful crunch that perfectly complements the pillowy interior. Perfect for brunch gatherings or holiday mornings, this casserole is dusted with powdered sugar for a touch of elegance and pairs wonderfully with extra maple syrup. With minimal prep and maximum flavor, this baked French toast casserole will quickly become a new family favorite! Keywords: New Orleans French Toast Casserole, breakfast casserole, make-ahead brunch recipes, holiday breakfast ideas, French toast bake.
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Recipe Information
Ingredients
- 12 cups French bread (day-old, cubed)
- 8 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 0.5 cup Pecans (chopped)
- 0.25 cup Maple syrup
- 2 tablespoons Powdered sugar
Instructions
Grease a 9x13-inch baking dish with butter or non-stick spray. Set aside.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined.
Place the cubed French bread into the prepared baking dish in an even layer.
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are soaked. Gently press down the bread with a spoon or your hands to help it absorb the liquid.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes before baking.
In a small bowl, combine the melted butter, chopped pecans, and maple syrup. Stir to mix well.
Drizzle the pecan mixture evenly over the top of the soaked bread.
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. A knife inserted into the middle should come out clean.
Remove the casserole from the oven and let it cool for 10 minutes. Dust with powdered sugar before serving.
Serve warm with additional maple syrup, if desired.
Nutrition Facts
Calories |
11688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.4 g | 402% | |
| Saturated Fat | 142.4 g | 712% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2045 mg | 682% | |
| Sodium | 16438 mg | 715% | |
| Total Carbohydrate | 1787.9 g | 650% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 338.8 g | ||
| Protein | 331.7 g | 663% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 1523 mg | 117% | |
| Iron | 81.0 mg | 450% | |
| Potassium | 4498 mg | 96% | |
*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.
