Overnight Bourbon Pecan Pie French Toast Casserole
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Overnight Bourbon Pecan Pie French Toast Casserole
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Bust out your baking dish, because we're making Overnight Bourbon Pecan Pie French Toast Casserole! Loaded with cinnamon and brown sugar flavor, and topped with gooey pecan maple syrup, this tastes just like pecan pie. No corn syrup required!
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Ingredients
For the French Toast:
- cooking spray nonstick
- 1 large sourdough bread cut into 1/2-inch cubes, loaf crusty or French bread
- 1 cup (227ml) milk whole
- 1 cup (227ml) heavy cream
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 large egg
- 3 large egg yolk
- 3 Tablespoons (42ml) bourbon
- 2 teaspoons vanilla extract
- 1 cup (213g) light brown sugar packed, divided
For the Pecan Syrup:
- 1/2 cup (113g) butter unsalted
- 3/4 cup (160g) light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113ml) heavy cream
- 1/3 cup (92ml) maple syrup
- 1/4 teaspoon salt
- 2 cups (227g) pecans roughly chopped
- 1 Tablespoon (14ml) bourbon
- 2 teaspoons vanilla extract
Instructions
For the French Toast:
- Lightly grease a 9x13-inch baking dish with nonstick spray.
- Place the bread cubes into the prepared baking dish. Set aside.
- In a large bowl combine the milk, heavy cream, ground cinnamon, nutmeg, eggs, egg yolks, bourbon, vanilla, and half of the brown sugar (106g) and beat until well combined.
- Pour the liquid mixture over the bread, and gently toss to ensure all of the bread cubes get soaked with the liquid mixture. Sprinkle the top evenly with the remaining brown sugar (107 g).
- Cover tightly with aluminum foil and refrigerate for at least 6 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees (F). Remove the casserole from the fridge and let it come to room temperature for 15 to 30 minutes.
- Place in the oven and bake - covered - for 35 minutes. Then carefully uncover and continue baking for another 30 minutes, or until golden brown and firm in the center.
- Top with gooey pecan topping and serve warm, with ice cream or whipped cream, if desired.
For the Pecan Syrup:
- In a large skillet over medium-low heat, melt the butter.
- Add in the brown sugar and cook, stirring with a whisk, until the sugar has dissolved and the mixture is bubbling, about 2 minutes.
- Add in the cinnamon, heavy cream, maple syrup, and salt and whisk to combine.
- Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated.
- Remove from heat and stir in the bourbon and vanilla. Pour on top of the french toast and serve at once!
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