Go Back

Overnight Christmas French Toast Casserole

A make-ahead breakfast casserole featuring rich brioche or challah bread soaked in a custard mixture, topped with a buttery brown sugar pecan crumble for a festive holiday treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 7 hours 15 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf 1 loaf (about 16 oz) day-old brioche or challah bread, cubed Day-old bread holds shape better after soaking.
  • 8 large 8 large eggs
  • 2 cups 2 cups whole milk
  • 1/2 cup 1/2 cup heavy cream
  • 1/2 cup 1/2 cup granulated sugar
  • 1 tbsp 1 tbsp pure vanilla extract
  • 1 tsp 1 tsp ground cinnamon
  • 1/4 tsp 1/4 tsp ground nutmeg
  • 1/4 tsp 1/4 tsp salt
  • 1/2 cup 1/2 cup unsalted butter, melted
  • 1/2 cup 1/2 cup packed brown sugar
  • 1/2 cup 1/2 cup chopped pecans Can substitute with walnuts or almonds.
  • powdered sugar, for dusting
  • maple syrup, for serving

Method
 

Preparation
  1. Grease a 9×13-inch baking dish well, then spread the cubed bread evenly in the dish.
  2. In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
  3. Pour the egg mixture evenly over the bread cubes and gently press down with a spoon to ensure all the bread is coated. Cover and refrigerate overnight.
Baking
  1. Preheat the oven to 350°F and remove the casserole from the refrigerator.
  2. In a small bowl, mix the melted butter, brown sugar, and chopped pecans. Sprinkle the mixture evenly over the casserole.
  3. Bake uncovered for 45 to 50 minutes until golden brown and set in the center.
  4. Let the casserole rest for about 10 minutes, dust with powdered sugar, slice, and serve warm with maple syrup.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for 2 months. Reheat in the microwave or on the stovetop.