French Toast Casserole with Pecan Topping Recipe

Ingredients

• 1 loaf challah bread, about 1 1/2 pounds, 1 or 2 days old, cut into 1-inch cubes
• 5 large eggs
• 1 1/2 cups milk
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• Maple syrup, for serving
• 2 tablespoons unsalted butter, or coconut oil, melted
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans
• Unsalted butter, or coconut oil, for the pan

Instructions

1. 1

   Prepare the baking dish: Grease a 9x13-inch or similar baking dish with unsalted butter or coconut oil. Place the cubed challah bread evenly inside the dish.

2. 2

   Make the custard mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and sea salt until fully combined.

3. 3

   Soak the bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked. If preparing ahead, cover the dish and refrigerate overnight to allow full absorption; otherwise, let it stand at room temperature for 30 minutes.

4. 4

   Preheat the oven: Heat the oven to 350°F (175°C) to get ready for baking.

5. 5

   Add the topping: Drizzle the melted butter or coconut oil over the casserole. Sprinkle the brown sugar and chopped pecans evenly on top.

6. 6

   Bake covered: Cover the casserole with foil or a lid and bake for 35 minutes to gently cook the custard and meld flavors.

7. 7

   Uncover and finish baking: Remove the cover and bake another 20 minutes, or until the topping is golden brown and the egg mixture is mostly set.

8. 8

   Rest and serve: Remove from the oven, loosely cover with foil, and let it rest for 10 minutes before serving. Drizzle with maple syrup as desired.