Pecan Pie French Toast Casserole
A delightful blend of rich flavors and comforting textures, this casserole features custard-soaked bread topped with a crunchy pecan layer. It's perfect for brunch or holiday gatherings.
Ingredients
For the casserole
- 16 oz. loaf French bread Choose a fresh loaf for maximum softness and absorption.
- 8 large whole eggs These will provide the rich base for the custard.
- 1 2/3 cups heavy cream Adds luxurious creaminess to the dish.
- 1 1/2 cups whole milk Balances the richness of the cream.
- 6 Tbsp. granulated sugar Sweetens the custard beautifully.
- 1 tsp. pure vanilla extract Infuses a sweet, aromatic depth.
- 1/2 tsp. kosher salt Elevates all the flavors perfectly.
For the topping
- 10 Tbsp. unsalted butter, melted Brings a wonderful richness.
- 3/4 cup packed light brown sugar Adds caramel notes and a delightful crunch.
- 3 cups raw pecan halves Key for that signature pecan pie flavor.
- 6 Tbsp. corn syrup Provides a sticky sweetness to bind everything together.
For serving
- Maple syrup A sweet finishing touch that’s perfect for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and arrange the bread slices in a 13" x 9" baking dish, making sure they are slightly overlapping for even soaking.
- In a bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt until smooth. Pour this mixture generously over the bread slices, ensuring that each piece is thoroughly soaked. Let it sit for about 15 minutes.
- In a separate bowl, combine the melted butter, brown sugar, and corn syrup. Fold in the pecan halves, then spread this topping over the soaked bread mixture.
Baking
- Bake in the preheated oven for 35 to 40 minutes or until the casserole is golden brown and slightly puffed.
Notes
For best results, use day-old bread and don't rush the soaking process. Cover the dish with aluminum foil if it browns too quickly while baking.