Pecan Pie French Toast Casserole
A delightful blend of pecan pie flavors with custard-soaked French toast, perfect for breakfast or brunch.
Ingredients
For the Casserole
- 16 ounces loaf of French bread, sliced into 1/2-inch thick slices Day-old bread is preferred
- 8 large whole eggs Adding richness to the dish
- 1 2/3 cups heavy cream For a creamy texture
- 1 1/2 cups whole milk Balances the creaminess
- 6 tablespoons granulated sugar Provides sweetness
- 1 teaspoon pure vanilla extract For aroma
- 1/2 teaspoon kosher salt Enhances flavors
- 10 tablespoons unsalted butter, melted Adds richness and color
- 3/4 cup packed light brown sugar For caramel-like sweetness
- 3 cups raw pecan halves Adds crunch and flavor
- 6 tablespoons corn syrup Creates a glazed finish
For Serving
- to taste Maple syrup Perfect complement
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Layer the slices of French bread in a 13" x 9" baking dish, slightly overlapping.
- In a mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt until smooth.
- Pour the creamy mixture evenly over the layered bread, allowing it to soak for about 15 minutes.
Topping
- In another bowl, mix the melted butter, light brown sugar, and corn syrup until smooth.
- Gently fold in the raw pecan halves until nicely coated.
Baking
- Spread the pecan mixture over the soaked bread evenly.
- Bake for 35 to 40 minutes, until the top is golden brown and the center has set.
- Serve warm with a drizzle of maple syrup.
Notes
For best results, use day-old bread and let it soak overnight. Keep an eye on baking time for a golden finish. Consider serving with bacon or fresh fruits.