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Overnight Pecan Pie French Toast

This make-ahead brunch hero combines the flavors of pecan pie with the comforting texture of French toast, creating a delightful casserole that is easy to prepare the night before.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 12 slices thick slices of brioche or challah Day-old is ideal; if using sandwich bread, choose thick-cut.
  • 8 large eggs The backbone of the custard.
  • 2 cups whole milk Mix with a splash of heavy cream for richness.
  • 1/4 cup heavy cream Optional for a richer taste.
  • 1/2 cup brown sugar Gives the custard a deep, caramel flavor.
  • 2 teaspoons vanilla extract Simple and warm flavor.
  • 1 teaspoon cinnamon Warm and perfect with pecans.
  • 1/4 teaspoon salt To balance sweetness.
For the Pecan Topping
  • 1 cup roughly chopped pecans Toasting them first boosts flavor.
  • 1/4 cup brown sugar Adds sweetness to the topping.
  • 4 tablespoons melted butter For the pecan pie finish.
  • 1 teaspoon vanilla extract For additional flavor.
  • 1/2 teaspoon cinnamon For flavor enhancement.
  • 1 pinch flaky salt Optional for a salt-sweet finish.
For Serving
  • to taste maple syrup Optional but enhances flavor.

Method
 

Build the Casserole
  1. Grease a 9x13 baking dish with butter.
  2. Cube the bread into 1 to 2 inch pieces and evenly spread them in the dish.
  3. In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
  4. Pour the custard over the bread and press down gently to ensure it's soaked.
  5. Cover the dish tightly with foil and refrigerate for at least 8 hours or overnight.
Prepare the Pecan Topping
  1. In a bowl, combine the chopped pecans, brown sugar, melted butter, vanilla, and cinnamon until you have a shiny, sandy mixture.
Bake the Casserole
  1. Preheat your oven to 350°F (175°C).
  2. Uncover the casserole and sprinkle the pecan topping evenly over the top.
  3. Bake for 40 to 50 minutes, until the top is golden and the center is set.
  4. Let the casserole rest for 10 minutes on a wire rack before serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat portions in the microwave for 30 to 60 seconds, or in a 325°F oven until warm. This casserole can also be frozen after baking for up to a month.