Classic French toast is a weekend staple, but this decadent pecan-maple French toast elevates the experience entirely. This recipe transforms ordinary bread into a rich, custard-soaked casserole that is baked to a golden, puffy perfection. With a sweet, buttery pecan-maple syrup sauce baked right into the bottom, every bite is guaranteed to be infused with nutty, caramelized flavor.
This is the ultimate secret weapon for holiday entertaining or weekend brunch. Because the whole dish must be assembled the night before, you can wake up, preheat the oven, and relax while a gourmet breakfast bakes. It’s a hearty, flavorful, and incredibly satisfying meal that brings warmth and cheer to any table with minimal morning effort.
Why You’ll Love This Recipe
- Make-Ahead Perfection: The entire casserole is assembled the night before, making for a stress-free, quick-bake morning.
- Ultimate Comfort: The rich, creamy custard soaks deep into the bread, creating a tender, melt-in-your-mouth texture.
- Crunchy, Caramelized Topping: The pecan-maple sauce bakes into a sticky, caramelized crust on the bottom (or top, when flipped!).
- Feeds a Crowd Easily: This 9×13-inch casserole recipe is designed to serve a large family or group of brunch guests with minimal effort.
- Intense Flavor: The use of pure maple syrup and toasted pecans gives the dish an undeniably rich and complex flavor profile.
Ingredients
For the Pecan-Maple Topping
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) pure maple syrup
- 1/4 cup (55 g) light brown sugar, packed
- 1 cup (115 g) chopped pecans
For the French Toast Custard
- 1 loaf (about 1 lb or 450 g) day-old brioche or challah bread, cut into 1-inch (2.5 cm) cubes
- 8 large eggs
- 2 cups (480 ml) whole milk or half-and-half
- 1/2 cup (120 ml) heavy cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Equipment
- 9×13 inch (23×33 cm) baking dish
- Large whisk
- Sharp knife and cutting board
- Measuring cups and spoons
- Plastic wrap or foil
Step-by-Step Instructions
1. Assemble the Dish (The Night Before)
- Prep the Topping: In a small bowl, whisk together the melted butter, maple syrup, and brown sugar. Pour this mixture into the bottom of the 9×13-inch baking dish and spread it evenly. Sprinkle the chopped pecans evenly over the top of the sauce mixture.
- Add the Bread: Arrange the bread cubes in a single, even layer over the pecan mixture. Gently press the cubes down so they fit snugly.
- Make the Custard: In a large bowl, whisk together the eggs until slightly frothy. Whisk in the milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
- Soak and Chill: Pour the custard mixture evenly over the bread cubes, making sure all the bread is completely soaked. Gently press down on any dry pieces. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
2. Bake and Serve
- Preheat: The next morning, remove the baking dish from the refrigerator and let it sit on the counter for about 30 minutes while the oven preheats to 375°F (190°C).
- Bake: Remove the plastic wrap. Bake for 40–50 minutes, or until the top is golden brown, the casserole is puffy, and the custard is set (a knife inserted into the center should come out clean).
- Rest and Flip (Optional): Let the casserole rest for 5 minutes. If you want the beautiful caramelized pecan layer on top, place a serving platter over the baking dish and carefully flip the entire casserole onto the platter. If you prefer to serve directly from the dish, simply scoop the servings out.
- Serve: Dust with a little powdered sugar (optional) and serve immediately with extra warm maple syrup on the side.
Substitutions and Variations
- Bread: Challah and brioche are ideal for their sturdy structure and richness, but you can use any dense, crusty bread like French bread or sourdough. The bread must be day-old or lightly toasted to absorb the custard without falling apart.
- Nuts: Substitute pecans with chopped walnuts or almonds. For a nut-free version, simply omit the nuts and sprinkle a little extra brown sugar on the bottom of the dish for caramelization.
- Dairy-Free: Substitute the milk and cream with full-fat canned coconut milk or a rich oat milk. Substitute the butter with vegan butter sticks.
- Individual Slices: If you want individual slices (not a casserole), slice the bread 1 inch thick. Make the custard. Dip each slice in the custard for 30 seconds per side, and cook on a buttered skillet or griddle over medium heat for 3–4 minutes per side. Add the pecan-maple topping after cooking.
Pro Tips and Common Mistakes to Avoid
- Use Stale Bread: Stale or day-old bread is essential because the dryness allows it to absorb the liquid custard completely without becoming a soggy mess. Fresh bread will just dissolve.
- Chill Overnight: The long chill time is non-negotiable. It allows the bread to fully soak up the custard, which creates the rich, creamy texture and prevents the casserole from being dry in the middle.
- Don’t Over-Bake: Over-baking will dry out the edges. The casserole is done when the edges are firm and a knife or toothpick inserted into the center comes out clean.
- Check Your Syrup: Use high-quality, pure maple syrup for the best flavor. Imitation syrups will not have the same depth of taste for the baked sauce.
Storage, Make-Ahead, and Reheating
- Make-Ahead: The entire dish is designed to be made ahead. Assemble and refrigerate for up to 24 hours. Do not store it unbaked for longer than 24 hours, as the bread may start to break down.
- Storage (Leftovers): Store leftover, cooled French toast in an airtight container in the refrigerator for up to 3 days.
- Freezing: The casserole freezes beautifully. Cut the baked and cooled leftovers into individual servings. Wrap each piece tightly in foil, then place them in a freezer bag. Freeze for up to 3 months.
- Reheating: To reheat individual pieces, unwrap and place them on a baking sheet. Bake at 350°F (175°C) for 10–15 minutes, or until heated through. This helps restore the slight crispness.
Serving Suggestions
Serve this decadent French toast alongside savory breakfast items to balance the sweetness. Crispy strips of bacon or savory sausage patties are the perfect complement. Garnish with a spoonful of fresh berries or sliced bananas and, of course, a pitcher of warm maple syrup.
Approximate Nutrition
- Yields: 8 servings
- Serving Size: 1 square
- Calories: 610 kcal
- Protein: 15 g
- Fat: 35 g
- Carbohydrates: 55 g
Note: These are approximations and can vary based on the type of bread and the exact measurements of the ingredients.
FAQs
Q: Why do I have to use stale or day-old bread?
A: Stale bread is drier, meaning it can absorb more of the liquid custard without falling apart. This is essential for getting that rich, moist interior texture and preventing the casserole from becoming soggy or mushy.
Q: Can I bake this immediately without the overnight chill?
A: You can, but the final texture won’t be as good. The long chill is what gives the French toast its signature custardy interior. If you must bake immediately, let it soak at room temperature for at least 30 minutes before baking.
Q: How do I know the casserole is set?
A: The casserole is set when the top is golden brown, the edges are firm, and the center does not wobble significantly when you gently shake the pan. A knife inserted near the center should come out clean, without liquid custard clinging to it.
Q: What is the best kind of bread to use?
A: Brioche or challah are the gold standard. Their high egg and butter content gives them a rich flavor and a sturdy crumb that holds up wonderfully when soaked in the custard.
Q: Can I use different nuts?
A: Yes! You can easily substitute the pecans with walnuts or slivered almonds. They should also be chopped and mixed into the maple topping as directed.
Pecan-Maple French Toast Casserole
Equipment
- 9×13-inch baking dish
- Large whisk
- Sharp knife and cutting board
- Measuring cups and spoons
- plastic wrap or foil
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) pure maple syrup
- 1/4 cup (55 g) light brown sugar, packed
- 1 cup (115 g) chopped pecans
- 1 loaf (450 g) day-old brioche or challah bread, cubed
- 8 large eggs
- 2 cups (480 ml) whole milk or half-and-half
- 1/2 cup (120 ml) heavy cream
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch salt
Instructions
- Whisk together melted butter, maple syrup, and brown sugar. Pour into a greased 9×13-inch baking dish and sprinkle pecans on top.
- Arrange cubed bread evenly over the pecan mixture and press lightly.
- Whisk eggs, milk, cream, vanilla, cinnamon, nutmeg, and salt. Pour custard evenly over bread, ensuring all pieces are soaked. Cover with plastic wrap and refrigerate overnight.
- Next morning, let the dish rest at room temp for 30 minutes while oven preheats to 375°F (190°C).
- Bake uncovered for 40–50 minutes until golden, puffy, and custard is set.
- Let rest for 5 minutes. Flip onto platter for caramelized topping or serve directly from dish. Dust with powdered sugar if desired and serve with extra maple syrup.
