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
Scale
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
