Description
A delicious and comforting French Toast Casserole featuring challah bread soaked in a cinnamon-spiced egg mixture, topped with a pecan and brown sugar crumble, perfect for a cozy breakfast or brunch.
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
For 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 into the dish.
- Mix the custard: 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 egg mixture evenly over the bread cubes. For best results, cover the baking dish and refrigerate overnight to allow the bread to soak thoroughly. If short on time, let the mixture stand at room temperature for 30 minutes.
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to reach temperature while you prepare the topping.
- Add the topping and bake: Drizzle the melted butter or coconut oil over the casserole. Sprinkle the brown sugar and chopped pecans evenly on top. Cover the dish with foil and bake for 35 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 20 minutes, or until the topping is browned and the egg custard is mostly set.
- Rest the casserole: Take the casserole out of the oven, loosely cover with foil, and let it rest for 10 minutes to set before serving.
- Serve: Serve warm drizzled with maple syrup for a delicious breakfast or brunch treat.
Notes
- Using day-old challah bread helps absorb the custard better without becoming too soggy.
- You can substitute coconut oil for butter to make the casserole dairy-free.
- To prepare ahead, assembling the casserole the night before and refrigerating overnight improves the texture and flavor.
- Use pecans or walnuts for the topping based on your preference or what you have available.
- Serve with fresh fruit or a dusting of powdered sugar for extra flavor and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg
