Maple Pecan French Toast Casserole (Print)

Brioche baked in maple custard with crunchy pecan topping - a decadent breakfast casserole for special weekend mornings.

# Components:

→ Bread

01 - 1 loaf (about 1 lb) brioche or challah, cut into 1-inch cubes (stale is best)

→ Custard

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 1/4 cup pure maple syrup
07 - 2 tsp vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt

→ Pecan Topping

11 - 1 cup pecan halves or pieces
12 - 1/2 cup unsalted butter, melted
13 - 1/2 cup light brown sugar, packed
14 - 1/4 cup pure maple syrup
15 - 1/2 tsp ground cinnamon
16 - Pinch of salt

→ To Serve

17 - Extra maple syrup, for drizzling

# Directions:

01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the bread cubes evenly in the prepared dish.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt until well combined.
04 - Pour the custard evenly over the bread cubes, pressing the bread gently to soak.
05 - Cover tightly with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
06 - Preheat oven to 350°F.
07 - In a medium bowl, combine melted butter, brown sugar, maple syrup, cinnamon, and a pinch of salt. Stir in pecans until coated.
08 - Evenly distribute the pecan topping over the soaked bread.
09 - Bake, uncovered, for 40–45 minutes, until the top is golden and the center is set (not liquid).
10 - Let rest 10 minutes before serving. Drizzle with extra maple syrup if desired.

# Expert Advice:

01 -
  • Make ahead friendly prepare it the night before and simply bake in the morning
  • Feeds a crowd perfect for holiday gatherings or weekend brunches
  • Combines the beloved flavors of French toast with the ease of a casserole
02 -
  • Perfect for holidays saves precious morning time since prep happens the night before
  • Can be scaled up or down depending on your guest count
  • The casserole freezes beautifully after baking for up to 3 months
03 -
  • I learned through much trial and error that the bread selection makes all the difference in this recipe. Brioche and challah are ideal because they have a structure that holds up to soaking without disintegrating, yet remain tender when baked. If using day-old or slightly stale bread, reduce the soaking time as it will absorb the custard more quickly. For an extra touch of decadence, brush the top with maple syrup during the last 5 minutes of baking to create a glistening finish that caramelizes beautifully. Trust me when I say the overnight soak is worth it—I've tried shortcuts and the texture is never quite the same.
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