French Toast Bake Recipe
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French Toast Bake Recipe
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This French Toast Bake is downright swoon worthy, ideal for extra special breakfasts, brunch or the easiest way to serve a crowd! It can be thrown together in minutes and is 100% make ahead friendly to keep your celebratory mornings stress free. This Baked French Toast Casserole is made with thick, toasted cubes of brioche or challah soaked in a cinnamon-maple spiced custard, topped with an (optional) showstopping, buttery, crunchy, brown sugar, pecan topping, then baked until golden. Whether you're an experienced baker or a novice cook, this French Toast Bake recipe is sure to become a family favorite that you'll return to again and again!
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Ingredients
Bread
- 1 16 oz. loaf challah or brioche cut into 3/4” cubes (French bread is okay/last choice)
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 tsp EACH ground cloves, ground nutmeg, salt
BROWN SUGAR PECAN CRUMB TOPPING
- 1 ½ cups pecans, chopped (about 1/4 inch)
- 3/4 cup all-purpose flour
- 1/2-2/3 cup packed light brown sugar (depending on desired sweetness)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground cloves, ground nutmeg, salt
- 5 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
Instructions
- Toast bread: Preheat oven to 350 degrees F. Add the cubed bread in a single layer to a large baking sheet (15×21-inches, or two half sheets). Bake for 20-25 minutes, stirring halfway through until golden, dry and toasted (keep an eye on them so they don’t burn!). Set aside to cool while you make the custard and crumb topping.
- Custard: In a large liquid measuring cup or mixing bowl, whisk all of the Custard ingredients together.
- Assemble: Lightly spray a 9×13-inch baking dish with nonstick cooking spray; add toasted bread cubes. Pour the custard over top. Press the bread into the liquid to submerge (the tops won't be covered). You may need to press, wait a few minutes, then press again.
- Chill: Cover with foil and refrigerate for at least 4 hours or up to 24 hours for the bread to soak up the custard (the bread should feel slightly mushy). Make and refrigerate the crumb topping at the same time. See below.
- Pecan Crumb Topping: Whisk together the pecans, flour, sugar, vanilla and spices in a large bowl until evenly combined. Pour in the melted butter and maple syrup. Stir with a spatula to combine, breaking up any large pieces. Cover and transfer to the refrigerator (the colder the topping, the crunchier it will be).
- Bake: Preheat oven to 350 degrees F. Just before baking, evenly sprinkle the Pecan Crumb Topping over the bread (the topping should be chilled until baking). Bake, uncovered, until the custard is set, about 45-55 minutes, depending on how soft/”eggy” you like it. Cool for 15 minutes before serving. Serve with fresh berries and syrup if desired.
Notes
- To store: Tightly cover leftovers; store in the refrigerator for up to 5 days.
- To freeze: Leftovers can be frozen, but the streusel won’t be nearly as crunchy. If making specifically to freeze, omit the streusel topping, and add it just before baking. The frozen casserole should be thawed overnight before being baked/reheated.
- To reheat: Reheat individual servings in the microwave for 45 seconds, then at 10 second intervals, or reheat in the oven, covered with foil, at 325 degrees F for 10-15 minutes or until warmed through.
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