Overnight Maple Pecan French Toast Casserole
Sink your fork into layers of custard-soaked bread, crowned with a crackling maple-pecan topping that’s reminiscent of your favorite sticky buns.
This make-ahead breakfast casserole transforms ordinary French toast into an effortless celebration of sweet, buttery comfort that’ll have everyone asking for seconds!
Variations & Substitutions
You can swap the challah for brioche or ciabatta for different textures. For a dairy-free version, almond milk works beautifully as a substitute for whole milk.
Want to make it extra special? Try adding fresh blueberries between the bread layers, or swap pecans for walnuts. If you’re watching sugar intake, reduce the maple syrup and compensate with a touch of cinnamon and nutmeg for extra warmth.
Tips & Tricks for Perfect Results
The secret to achieving the best texture lies in using day-old bread – it soaks up the custard mixture perfectly without becoming too soggy. I always make sure my bread pieces don’t overlap when arranging them in the dish, ensuring even soaking and baking.
For the perfect balance of crispy top and custardy center, press the bread gently into the egg mixture before refrigerating. Don’t skip the overnight soak – it’s crucial for developing those deep, rich flavors.
Making the Recipe Stand Out
I like to add a splash of bourbon to the egg mixture for a subtle depth of flavor. Consider creating layers of texture by mixing some of the pecans into the bread mixture instead of just sprinkling them on top.
For presentation, dust with powdered sugar just before serving and arrange fresh berries around the edges. A drizzle of warm maple syrup and a dollop of whipped cream make it absolutely irresistible.
Storage & Reheating
This casserole keeps beautifully in the fridge for 3-4 days when stored in an airtight container. For the best reheating results, I pop individual portions in the oven at 325°F for about 10 minutes – this restores the crispy top while keeping the inside moist.
You can also freeze the baked casserole for up to 3 months. When reheating from frozen, thaw overnight in the fridge first, then warm in a 325°F oven until heated through.
Overnight Maple Pecan French Toast Casserole
Ingredients
For the French Toast Base:
- 1 loaf French bread or challah cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 cup chopped pecans
- 1/3 cup butter melted
- 1 cup brown sugar packed
- 2 tablespoons maple syrup
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Cut bread into 1-inch thick cubes and arrange in the prepared dish.
- In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the bread cubes.
- In a separate bowl, combine melted butter, brown sugar, and maple syrup. Spread this mixture over the bread layer.
- Sprinkle chopped pecans evenly over the top.
- Cover with foil and refrigerate overnight (at least 8 hours).
- In the morning, preheat oven to 350°F.
- Bake covered for 30 minutes, then uncover and bake for additional 15-25 minutes until golden brown and set.
