Brioche French Toast Casserole with Pecans
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This overnight brioche French toast casserole is the ultimate brunch for a crowd! With sticky pecans, fluffy brioche bread, and warm spices, it’s a huge crowd-pleaser for brunch parties or the holidays. As a bonus, this casserole is super simple and make-ahead. Just mix it up and bake it in the morning while you sip your coffee!
French toast casserole always screams “Christmas” or “Easter” or “hangover brunch with friends thanking pre-party Sara for thinking ahead”. You know, celebration stuff.
Basically, no matter what event we’re hosting, baked French toast always seems to make an appearance at my family’s get-togethers. So this year, I decided to make my own version to serve with pesto veggie breakfast casserole and brown butter banana coffee cake.
And, because you know I love a sticky bun situation, I added some caramelized nuts for crunch and good measure. This casserole is decadent, rich, cozy, and perfect with a cup of coffee. (And maybe an Ibuprofen. 😅)
Recipe details
Back when I was in pastry school, we used to make loaves upon loaves of brioche. Like, more brioche than anyone could ever eat. So after a while, we got creative with using leftovers and French toast was my fave! Brioche is a type of French bread that’s made with enriched dough, a.k.a. a dough made with eggs, sugar, and butter. The crumb is super rich, tender, and fluffy – amazing for that custardy texture.
- This casserole is super simple and make-ahead.
- The sticky pecans give the French toast monkey bread vibes!
- Everyone loves this casserole – it’s one of my go-tos for a crowd.
- Make this French toast for holidays, parties, & get-togethers!
Pantry staple ingredients
- Brioche – you can use either store-bought or homemade brioche. Find it in the bakery or bread aisle of the grocery store. If you can’t find brioche, Challah, sourdough, or another soft white bread will do.
- Pecans – to add some crunch and extra texture to the French toast! You can use whole pecans or pre-chopped, or try walnuts or almonds. Feel free to leave them out if you like.
- Unsalted butter – to add a toasty, caramelized flavor, we’ll be browning the butter.
- Brown sugar – you can use either dark or light brown sugar. The brown sugar will make the pecans nice and sticky.
- Maple syrup – make sure you’re using 100% pure maple syrup for the best flavor. You’ll need some for the pecans and for drizzling!
- Salt – a bit of Kosher salt will offset the sweetness of the sticky pecans. I use Morton’s Kosher salt.
- Eggs – the eggs make up the base of the custard so it’s thicker and richer.
- Milk – we’ll use whole milk to thin out the custard and add moisture to the French toast.
- Vanilla extract – for a little extra flavor! Make sure you’re using 100% pure vanilla extract.
- Bourbon – this is optional but I like adding a splash of bourbon to complement the sticky pecans! Dark rum or orange liqueur would also be delicious.
- Spices – a dash of cinnamon and cardamom makes this casserole extra cozy.
For French toast that’s custardy (but not soggy), make sure you’re using stale bread. Just slice the bread and let it dry out for a day or so before making the casserole.
Make this casserole
Sticky pecans
- Start by melting the butter in a pan. Cook the butter, stirring frequently, until it smells nutty and has brown bits on the bottom.
- Add the brown sugar, maple syrup, and a bit of salt. Simmer the caramel for 1-2 minutes, until the sugar is dissolved.
- Then, add the pecans. Cook them for a minute or so until the pecans are coated and sticky.
Spiced custard
- To make the custard, start by whisking the eggs until they’re nice and smooth. Then, stir in the milk.
- Add the vanilla extract, bourbon, cinnamon, cardamom, and salt. Whisk until it’s combined.
- Next, dip each piece of bread in the custard for about 10-15 seconds on each side.
- Spread half of the sticky pecans in the bottom of a greased 9×13 pan.
- Then, arrange the soaked bread in a shingles pattern in the pan. Pour the remaining custard over the French toast.
- Top the toast with the rest of the sticky pecans. Cover and chill for at least 1 hour or overnight.
- When you’re ready to bake the French toast, heat the oven to 350°F (177°C). Lastly, bake the French toast until the custard is set and the edges are a bit caramelized. Slice and enjoy!
To keep the French toast from coming out soggy, make sure to bake it long enough! The custard should be set but still have a bit of a ‘wobble’ to it. An inserted knife should also come out clean (without any liquid-y custard on it). If the casserole is under-baked, it could end up soggy. If it’s baked for too long, it will be dense.
What if my bread isn’t stale?
You will definitely want to use stale bread or the French toast could end up soggy! You can either use old bread, or you can let it dry on a wire rack overnight. Or, to quickly dry out the bread in a few minutes:
- Preheat the oven to 200°F (93°C).
- Place the slices of bread directly on the baking rack.
- Then, bake the bread for 20-30 minutes until it’s completely dry but not toasted.
French toast bar
If you’re throwing a brunch party, set up a French toast bar! Add bowls of fruit (strawberries, blueberries, and raspberries are my favorite!), scrambled eggs, bacon, sausage, whipped cream, maple syrup, and other toppings you like. Then, your guests can customize their own plates of French toast.
A few more tips
- Cut the brioche into thick slices, about 3/4-1 inch thick. If the bread is too thin, it will fall apart when you dip it in the custard.
- The bread is fully soaked when it feels wet but not soggy. Make sure you coat both sides of the bread with custard!
- If the French toast starts to brown too much, tent it with tinfoil. The edges should be caramelized but not crunchy or burnt.
Store & reheat leftovers
Place leftover slices of French toast in an airtight container or cover the pan with foil. Refrigerate for up to 4 days.
To reheat the French toast, you can have a couple of options.
- Microwave – for small amounts, microwave the slices for 1-1 1/2 minutes.
- Oven – if you’re reheating large amounts, cover the pan with foil. Bake the casserole at 350°F (177°C) until it’s hot, about 20-30 minutes.
I don’t recommend freezing overnight French toast casserole. The custard doesn’t freeze very well and the texture will be off.
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Brioche French Toast Casserole with Pecans
Ingredients
- 1 loaf of stale brioche bread (1 1/4 pounds/567 grams)
- 2 cups roughly chopped pecans (212 grams)
- 7 Tablespoons unsalted butter (100 grams)
- 1/2 cup dark brown sugar (105 grams)
- 1/3 cup maple syrup, plus more for serving (114 grams)
- 3/4 teaspoon Kosher salt, divided
- 6 eggs, beaten
- 1 1/2 cups whole milk (360 grams)
- 1 Tablespoon vanilla extract
- 2 Tablespoons bourbon (optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- Butter, powdered sugar, & berries, for serving
Equipment
Instructions
- First, grease a 9×13 casserole dish. Then, slice the brioche into thick, 3/4-1 inch slices. If the bread isn't stale, bake the slices directly on an oven rack at 200°F (93°C) for 20-30 minutes until the bread is very dry but not toasted.
- Next, heat a large skillet over medium. Add the pecans and toast them, stirring often, until they're golden and smell nutty, about 2-3 minutes. Pour the toasted nuts into a small bowl and set aside. Wipe out the pan.
- Melt the butter in the skillet over medium-low heat. Cook the butter, stirring frequently. At first it will simmer and foam up. Keep stirring for about 4-5 minutes until the butter smells caramelized and has brown bits on the bottom.
- Once the butter is browned, add the brown sugar, maple syrup, and 1/2 teaspoon of Kosher salt. Bring the mixture to a simmer and cook it until the caramel is thickened and the sugar is dissolved, about 1-2 minutes. Add the pecans and stir for another 1-2 minutes until the pecans are glazed. Spread half of the sticky pecans in the bottom of the prepared casserole dish.
- In a large shallow bowl, whisk the eggs, whole milk, vanilla extract, bourbon (if using), cinnamon, cardamom, and the remaining 1/4 teaspoon of salt until smooth.
- Soak the bread slices for 10-15 seconds per side until the bread is wet but not falling apart. Arrange the slices of bread in two rows, alternating them back and forth in a shingles pattern. Pour any remaining custard over the bread. Then, spoon the other half of the sticky pecans over the French toast.
- Cover the dish with a lid or tinfoil. Refrigerate the casserole for at least 1 hour or overnight.
- When you're ready to bake the French toast, preheat the oven to 350°F (177°C). Bake the casserole, uncovered, for 40-45 minutes until the edges are caramelized and the custard is set but just a bit wobbly. (If the French toast starts to get too browned, tent it with tinfoil.)
- Let the French toast casserole sit at room temperature for 5-10 minutes. Then, slice and serve with butter, maple syrup, powdered sugar, berries, or other toppings you like. Enjoy!