Why You’ll Love This Recipe
This French Toast Bake is the ultimate crowd-pleasing breakfast casserole that’s both indulgent and incredibly easy to prepare. With golden, toasted cubes of brioche or challah soaked in a cinnamon-maple custard and topped with a crunchy brown sugar pecan streusel, it’s a comforting dish that feels like a hug on a plate. Perfect for holidays, brunch parties, or lazy weekend mornings, this make-ahead breakfast bake allows you to enjoy a gourmet meal with minimal morning effort. Whether you serve it plain or topped with syrup and fresh berries, it’s bound to be a new family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bread:
- 1 16 oz. loaf challah or brioche, cut into 3/4” cubes (French bread is okay as a last choice)
For the custard:
- 6 eggs
- 2 1/2 cups half and half
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon each ground cloves, ground nutmeg, and salt
For the brown sugar pecan crumb topping:
- 1 ½ cups pecans, chopped (about ¼ inch)
- 3/4 cup all-purpose flour
- 1/2–2/3 cup packed light brown sugar (adjust based on desired sweetness)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon each ground cloves, ground nutmeg, and salt
- 5 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
Directions
- Toast the bread: Preheat oven to 350°F (175°C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 20–25 minutes, stirring halfway through, until the cubes are dry and golden. Let cool.
- Make the custard: In a large bowl, whisk together all custard ingredients until well combined.
- Assemble: Lightly grease a 9×13-inch baking dish. Add the toasted bread cubes and pour the custard evenly over them. Press the bread gently to help it absorb the liquid. Cover and refrigerate for at least 4 hours or overnight.
- Prepare the crumb topping: Mix the pecans, flour, brown sugar, vanilla, and spices in a bowl. Add melted butter and maple syrup and stir to combine. Break up large pieces and refrigerate until ready to use.
- Bake: Preheat oven to 350°F (175°C). Sprinkle the cold pecan crumb topping evenly over the soaked bread. Bake uncovered for 45–55 minutes, depending on how soft or firm you like your casserole.
- Cool and serve: Let cool for 15 minutes before serving. Enjoy as-is or with syrup and fresh berries.
Servings and Timing
- Servings: 12
- Prep time: 30 minutes
- Cook time: 45 minutes
- Chilling time: 4 hours (up to 24 hours)
- Total time: 5 hours 15 minutes (including chilling)
Variations
- Fruit mix-ins: Add chopped apples, blueberries, or dried cranberries to the bread before soaking in custard.
- Chocolate chip twist: Sprinkle mini chocolate chips between layers for a dessert-style breakfast.
- Nut-free option: Omit the pecans and use a simple streusel of flour, sugar, and butter for a crunchy topping.
Storage/Reheating
- To store: Cover leftovers tightly and refrigerate for up to 5 days.
- To freeze: Freeze without the streusel topping for best texture. Thaw overnight in the fridge, add topping, then bake.
- To reheat: Microwave individual servings for about 45 seconds or reheat in the oven at 325°F (160°C) for 10–15 minutes, covered with foil.
FAQs
Can I use regular sandwich bread?
Yes, though brioche or challah is preferred for their richness. If using regular bread, make sure it’s slightly stale and toast it well.
Can I make this completely the night before?
Absolutely! Assemble the bake and crumb topping the night before. Add the topping right before baking in the morning.
How do I keep the topping crunchy?
Make sure the crumb topping is chilled before sprinkling it over the bake. This helps keep it from melting too quickly and losing its texture.
Can I make it dairy-free?
Yes, substitute half and half with a plant-based cream or full-fat coconut milk, and use vegan butter in the topping.
What’s the best way to cut the bread?
Cut into ¾-inch cubes for the best balance between absorbency and texture. Avoid overly small or large pieces.
Can I omit the pecans?
Yes. For a nut-free version, just use the flour, sugar, butter, and spices for the topping.
Can I add a glaze?
Yes! A simple powdered sugar and milk glaze drizzled over the baked casserole adds an extra touch of sweetness.
Can I use honey instead of maple syrup?
Yes, though the flavor will differ slightly. Maple syrup adds a distinct depth that complements the spices.
How do I know when it’s done baking?
The top should be golden and crisp, and the center should be set—not liquidy. A knife inserted should come out mostly clean.
Can I serve it cold?
It’s best served warm, but you can enjoy it at room temperature or slightly chilled if preferred.
Conclusion
This French Toast Bake is a festive and flavorful way to feed a crowd with minimal effort. It delivers all the cozy flavors of classic French toast with the ease of a casserole—ideal for special mornings or anytime you want to impress without the stress. With its rich custard, toasted bread, and crunchy pecan topping, it’s a dish everyone will look forward to again and again.
French Toast Bake Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes (including chilling)
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This French Toast Bake is an indulgent breakfast casserole made with golden toasted brioche or challah, soaked in a cinnamon-maple custard, and topped with a crunchy pecan streusel. It’s the perfect make-ahead dish for holidays, brunches, or lazy weekends.
Ingredients
1 16 oz. loaf challah or brioche, cut into 3/4” cubes
6 eggs
2 1/2 cups half and half
1/2 cup granulated sugar
1/4 cup pure maple syrup
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 ½ cups pecans, chopped
3/4 cup all-purpose flour
1/2–2/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
5 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
Instructions
- Toast the bread: Preheat oven to 350°F (175°C). Spread bread cubes in a single layer on a baking sheet and bake for 20–25 minutes, stirring halfway, until golden and dry. Let cool.
- Make the custard: Whisk eggs, half and half, sugar, maple syrup, vanilla, cinnamon, cloves, nutmeg, and salt in a large bowl.
- Assemble: Grease a 9×13-inch baking dish. Add toasted bread cubes and pour custard over them. Press bread gently to absorb liquid. Cover and refrigerate for at least 4 hours or overnight.
- Prepare the crumb topping: Mix chopped pecans, flour, brown sugar, vanilla, cinnamon, cloves, nutmeg, and salt. Stir in melted butter and maple syrup. Break up large pieces and refrigerate.
- Bake: Preheat oven to 350°F (175°C). Sprinkle cold pecan topping over soaked bread. Bake uncovered for 45–55 minutes, or until golden on top and set in the center.
- Cool and serve: Let cool for 15 minutes before serving. Serve as is, or with syrup and fresh berries.
Notes
For a fruit mix-in, add chopped apples or berries before soaking in custard.
For a chocolate twist, sprinkle mini chocolate chips between layers.
For a nut-free option, use a simple flour, sugar, and butter streusel for the topping.
To store: Cover leftovers and refrigerate for up to 5 days.
To freeze: Freeze without topping. Thaw overnight, add topping, then bake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
