Ingredients
Scale
- 1 loaf sturdy bread, cut into cubes (brioche or challah ideal)
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup pure maple syrup, plus more for serving
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups pecans, roughly chopped
- Optional: 1 teaspoon orange zest, splash of bourbon, raisins, or chocolate chips
- For serving: powdered sugar, extra maple, whipped cream, or fresh berries
Instructions
- Grease a 9×13 inch baking dish with butter. Add the bread cubes to the pan.
- In a bowl, whisk together the eggs, milk, maple syrup, brown sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard over the bread and press down lightly to soak.
- Cover tightly and refrigerate overnight (8 to 24 hours).
- In the morning, preheat the oven to 350°F and let the pan sit at room temperature.
- Mix chopped pecans with melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 38 to 45 minutes until the center is set and the top is golden.
- Let rest for 10 minutes before serving with drizzled maple syrup and powdered sugar.
Notes
Use day-old bread for better soaking. Let the casserole rest before serving for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg
Keywords: French toast, brunch, pecan, casserole, overnight recipe