This luscious dish starts with slices of rich Challah bread soaked in a glorious egg custard, whisked together with cinnamon, maple syrup and dark brown sugar. Then it’s baked until puffed and golden, topped with a buttery, maple, and pecan glaze. Brunch can be both easy and delicious!
I have a number of wonderful breakfast casseroles. Many make great use of staples that I keep on hand for expected (or unexpected!) weekend guests. The best part, many can be pulled together the night before then popped in the oven, allowing me time to catch up with my company. This recipe is a family favorite and a combination of several versions of baked French toast.
The bread you use is key for flavor and texture with any French toast recipe. My preferred bread is Challah, that luscious egg bread, which freezes beautifully, so I try to keep at least one loaf in my freezer. In a pinch, you can use French or Italian bread with a soft crust.
As with any great French toast, the bread is soaked in a rich egg custard base. Add some cinnamon, dark brown sugar, pure vanilla extract, and real maple syrup to bump up the flavor and before baking drizzle on some extra decadence with a blend of butter, brown sugar, toasted pecans and a bit more of that real maple syrup.
Your guests might not leave!
Pecan Crusted Baked French Toast
For the custard base:
1 large loaf Challah bread, cut into slices about 1” thick
¼ cup dark brown sugar
½ teaspoon cinnamon
½ teaspoon kosher salt
6 extra-large eggs
1-½ cups half and half
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
For the topping:
¼ cup butter
⅔ cup pure maple syrup
½ cup dark brown sugar
1 cup chopped toasted pecans
In a large bowl whisk the brown sugar with the cinnamon, and kosher salt. In a separate bowl, whisk the eggs with the half and half, maple syrup, and vanilla extract.
Add the egg mixture to the brown sugar, whisking to blend together.
Spray a 13” x 9” baking dish with a cooking spray and pour about ¼ of the custard base in the bottom. You want just enough to cover the bottom of the dish.
Dip each slice of the bread into the custard base and place into the baking dish, layering the slices and placing them somewhat upright as you go. Pour the remaining custard over the bread. Cover with plastic wrap and refrigerate overnight.
About 45 minutes before baking, remove the dish from the refrigerator and allow the French toast to rest at room temperature. (If the dish is still cool to the touch, set it on a rimmed baking sheet before putting it in the oven.) Place a small saucepan over medium heat and melt the butter with the brown sugar, and maple syrup.
Add the toasted pecans, stirring to combine. Spoon the sauce over the bread, scattering the toasted pecans evenly across the French toast.
Bake in a 350-degree oven for 55 minutes or until the custard is baked through. Check the French toast after about 40 minutes and If the edges of the bread start to brown too much, cover loosely with foil.
Let the French toast rest 10 minutes before serving.
Serves 6 to 8.
Pecan Crusted Baked French Toast
Equipment
- 13" x 9" baking dish
Ingredients
- For the base:
- 1 large loaf Challah bread, cut into slices about 1” thick
- ¼ cup dark brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 6 extra-large eggs
- 1-½ cups half and half
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- For the topping:
- ¼ cup butter
- ⅔ cup pure maple syrup
- ½ cup dark brown sugar
- 1 cup chopped toasted pecans
Instructions
- In a large bowl whisk the brown sugar with the cinnamon, and kosher salt. In a separate bowl, whisk the eggs with the half and half, maple syrup, and vanilla extract.
- Add the egg mixture to the brown sugar, whisking to blend together.
- Spray a 13” x 9” baking dish with a cooking spray and pour about ¼ of the custard base in the bottom. You want just enough to cover the bottom of the dish.
- Dip each slice of the bread into the custard base and place into the baking dish, layering the slices and placing them somewhat upright as you go. Pour the remaining custard over the bread. Cover with plastic wrap and refrigerate overnight.
- About 45 minutes before baking, remove the dish from the refrigerator and allow the French toast to rest at room temperature. (If the dish is still cool to the touch, set it on a rimmed baking sheet before putting it in the oven.)
- Place a small saucepan over medium heat and melt the butter with the brown sugar, and maple syrup.
- Add the toasted pecans, stirring to combine.
- Spoon the sauce over the bread, scattering the toasted pecans evenly across the French toast.
- Bake in a 350-degree oven for 55 minutes or until the custard is baked through. Check the French toast after about 40 minutes and If the edges of the bread start to brown too much, cover loosely with foil.
- Let the French toast rest 10 minutes before serving.
