If you’re looking for a brunch recipe that’s as comforting as it is impressive, you’ve got to try my French Toast Casserole with Pecans and Cranberries Recipe. This dish has everything: crunchy pecans, tart cranberries, and that classic custardy center you expect from the best French toast. Plus, you can prep it ahead and bake it when you’re ready, making it perfect for busy mornings or special occasions. Trust me, once you make this, it’ll become your go-to weekend treat.
Why You’ll Love This Recipe
- Make-Ahead Friendly: You can prep this casserole the night before, saving you precious morning time.
- Perfect Texture: The combo of crunchy pecans and tender, custardy bread is pure magic.
- Burst of Flavor: Tangy cranberries and a hint of orange zest add a fresh twist that’ll surprise you.
- Feeds a Crowd: It’s huge and hearty, perfect for family breakfasts or brunch parties.
Ingredients You’ll Need
The ingredients in this French Toast Casserole with Pecans and Cranberries Recipe come together beautifully. I love using a sturdy bread like sourdough or challah because it soaks up the custard without turning mushy, giving you that ideal texture.
- French loaf (sourdough, ciabatta, or challah): Choose a firm bread that holds up well when soaked and baked.
- Chopped pecans: These bring a wonderful crunch and nutty flavor that complements the sweetness.
- Eggs: They create that rich custard base that makes French toast so dreamy.
- Whole milk: Adds creaminess, but feel free to swap for half-and-half if you want richer custard.
- Granulated sugar: Sweetens the custard just right without overpowering.
- Orange zest (optional): This gives a subtle citrus brightness; I never skip it when I have fresh oranges around.
- Ground cinnamon: Spices everything up with warm, cozy notes.
- Salt: Balances the sweetness and enhances the other flavors.
- Unsalted butter (melted): Used in the topping for a luscious, caramelized finish.
- Dark brown sugar: Adds deep molasses flavor to the crunchy topping.
- Dried cranberries: Scatter these on top for a beautiful color contrast and tartness.
- Powdered sugar: A light dusting for elegance and extra sweetness.
- Maple syrup: The classic drizzle that ties it all together beautifully.
Variations
One of the things I adore about this French Toast Casserole with Pecans and Cranberries Recipe is how easy it is to customize. Feel free to swap ingredients depending on your mood or what’s in your pantry!
- Nut-Free Version: I’ve made this without pecans by substituting sunflower seeds for crunchy texture—my niece loves this option!
- Seasonal Fruit Twist: In the fall, I swap cranberries for diced apples or pears and sprinkle in some nutmeg.
- Extra Decadence: Adding a splash of vanilla extract or bourbon to the custard takes things up a notch.
- Dairy-Free Adjustment: Use almond or oat milk and dairy-free butter to keep it creamy and allergy-friendly.
How to Make French Toast Casserole with Pecans and Cranberries Recipe
Step 1: Prepare Your Bread and Baking Dish
Start by slicing your bread into 1-inch cubes. You can tear it by hand if you like a bit of rustic texture—both work beautifully. Next, lightly grease your baking dish; I use a 2-quart pan when I want thicker slices or a 3-quart if I prefer thinner layers. Then, layer half of the bread cubes, sprinkle some pecans, and repeat until all the bread and pecans are layered nicely. This layering ensures each bite gets that perfect crunch.
Step 2: Whisk and Pour the Custard
Whisk together eggs, milk, sugar, orange zest (if using), cinnamon, and salt until everything is well combined. I like pouring the custard from a measuring cup with a spout—it helps distribute it evenly over the bread cubes and pecans. Make sure everything is soaked but not swimming; that balance is key to a custardy inside and crispy top.
Step 3: Add the Cinnamon Sugar Topping
In a small bowl, mix melted butter, brown sugar, cinnamon, and a pinch of salt. Drizzle this mixture evenly over the casserole. This step is my favorite because it creates that irresistible caramelized, crunchy crust on top after baking.
Step 4: Bake and Finish
Bake uncovered for 35 to 45 minutes—my oven’s magic number is around 38 minutes. You’ll want the top golden and crunchy but the custard inside still soft and souffle-like. Once out of the oven, let it cool about 10 minutes, then sprinkle dried cranberries and a dusting of powdered sugar. Serve with maple syrup on the side so everyone can drench their slice in syrup goodness.
Pro Tips for Making French Toast Casserole with Pecans and Cranberries Recipe
- Use Day-Old Bread: Slightly stale bread soaks in custard perfectly without turning mushy.
- Even Layering: I learned that layering bread and nuts evenly keeps every bite balanced and flavorful.
- Watch the Bake Time: Keep an eye during the last 10 minutes to avoid drying out the custard center.
- Don’t Skip Cooling: Letting it rest before serving gives the custard time to set for cleaner slices.
How to Serve French Toast Casserole with Pecans and Cranberries Recipe
Garnishes
I always finish this casserole with a sprinkle of dried cranberries for tart bursts and a dusting of powdered sugar to add that pretty snow-kissed look. Maple syrup is a non-negotiable for me—it brings out the warm spices and sweetness perfectly.
Side Dishes
My go-to sides are crisp bacon or sausage links—they add a savory contrast that my family loves. Fresh fruit salad or a simple green salad with a citrus vinaigrette can brighten the meal and balance all the richness in the casserole.
Creative Ways to Present
For holiday brunches, I like to bake this French Toast Casserole with Pecans and Cranberries Recipe in individual ramekins for personal flair. Sometimes I even top with a dollop of whipped cream and a mint leaf to make it extra special and festive—your guests will feel like you spent hours in the kitchen.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to three days. I usually cover mine tightly with foil or plastic wrap to prevent drying out, and it still tastes delicious warmed up.
Freezing
I’ve successfully frozen this casserole before baking—just cover it tightly and freeze for up to a month. When you’re ready, thaw overnight in the fridge and bake as directed. It’s so convenient for prepping ahead of holidays or busy weekends.
Reheating
To reheat, I pop individual slices into a toaster oven or bake at 350°F (175°C) for about 10-15 minutes. This helps keep the top crunchy and warm the custard inside without drying it out, which microwave reheating can sometimes do.
FAQs
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Can I use bread other than French loaf for this casserole?
Absolutely! Sturdy breads like sourdough, ciabatta, or challah all work wonderfully because they soak up the custard without falling apart. Avoid very soft or pre-sliced sandwich bread, as it tends to get too mushy.
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Can I prepare the casserole the night before?
Yes! One of the best features of this recipe is its make-ahead convenience. After pouring the custard over the bread, cover and refrigerate overnight, then add the topping right before baking.
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What if I don’t have pecans?
You can swap pecans for walnuts, almonds, or even skip nuts altogether if allergies are a concern. Seeds like pumpkin or sunflower also add great crunch.
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How do I get the topping extra crunchy?
Make sure your oven is fully preheated and try broiling the casserole for a minute or two at the end of baking—just watch carefully so it doesn’t burn!
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Can I make this gluten-free?
Yes, using a sturdy gluten-free bread that holds up well to custard soak will work. Just keep in mind gluten-free breads vary widely, so you may need to experiment for best results.
Final Thoughts
This French Toast Casserole with Pecans and Cranberries Recipe truly feels like a warm hug on a plate. I love how easy it is to prep but how fancy it tastes when served. Whether it’s a holiday brunch or just a beautiful weekend breakfast, it’ll bring smiles all around the table. I can’t wait for you to try it—you’ll have your family begging for this one again and again!
Print
French Toast Casserole with Pecans and Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This French Toast Casserole is an easy-to-make, crowd-pleasing breakfast or brunch dish featuring layers of crusty bread cubes soaked in a rich cinnamon-egg custard, topped with a crunchy cinnamon-sugar pecan glaze, and finished with dried cranberries and powdered sugar. It can be baked immediately or prepared ahead and refrigerated overnight for convenience.
Ingredients
Base
- 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
- 1/2 cup (45g) chopped pecans
Custard Mixture
- 5 large eggs
- 1 1/2 cups whole milk
- 1/4 cup (50g) granulated sugar
- Zest from one medium orange (optional)
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Topping
- 4 tablespoons unsalted butter, melted
- 3 tablespoons (40g) dark brown sugar, packed
- 1 teaspoon ground cinnamon
- Pinch kosher salt
Finishing Touches
- 1/4 cup dried cranberries
- 1/4 cup powdered sugar
- 1 tablespoon maple syrup
Instructions
- Prepare oven and bread: Place an oven rack in the center position. Slice the bread into 1-inch slices and then cut the slices into 1-inch cubes. Alternatively, tear the bread pieces by hand, keeping the crusts on.
- Assemble bread and pecans: Lightly grease a 2-quart or 3-quart baking dish with cooking spray or butter depending on desired thickness. Layer the bread cubes evenly in the dish, sprinkling a few tablespoons of chopped pecans over each layer until all bread and pecans are used.
- Make custard mixture: In a small bowl, whisk together the eggs, whole milk, granulated sugar, orange zest (if using), 1/2 teaspoon ground cinnamon, and salt until well combined.
- Pour custard over bread: Transfer the custard mixture into a large measuring cup with a spout for easier pouring, then pour evenly over the layered bread and pecans, ensuring all pieces are soaked well. At this stage, the casserole can be baked immediately or covered and refrigerated overnight for make-ahead convenience.
- Prepare topping: In another bowl, mix the melted unsalted butter with dark brown sugar, 1 teaspoon ground cinnamon, and a pinch of kosher salt until combined.
- Add topping to casserole: Drizzle the butter and brown sugar mixture evenly over all the soaked bread chunks in the baking dish using a spoon.
- Bake casserole: Place the casserole uncovered in the preheated oven and bake for 35 to 45 minutes. Bake closer to 38 minutes for a tender custardy center with a slightly crispy top, or longer if you prefer the top to be browner and crunchier.
- Cool and serve: Remove from the oven and let the casserole cool for about 10 minutes. Just before serving, sprinkle dried cranberries on top and dust with powdered sugar. Serve with maple syrup on the side for drizzling at the table. Enjoy!
Notes
- This casserole features a crunchy cinnamon-sugar pecan topping with a custardy interior, ideal for a comforting brunch.
- It can be prepared and baked immediately or assembled ahead and refrigerated overnight, making it perfect for entertaining.
- Using good-quality, crusty bread like sourdough or challah ensures an optimal texture.
- Orange zest is optional but adds a subtle citrus fragrance that complements the cinnamon and brown sugar.
- Adjust baking time as needed depending on your oven and desired crispiness on top.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 347 kcal
- Sugar: 24 g
- Sodium: 427 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 43 mg
