Pecan Praline French Toast Casserole

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 25 minutes, plus 8 hours chilling
• Cook Time: 45 minutes
• Total Time: 9 hours 10 minutes

Quick Ingredients

• 1 tablespoon unsalted butter, softened, for the baking dish
• 1 pound brioche or challah, cut into 1 1/2-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup packed light brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt, divided
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 2 tablespoons heavy cream
• 2 tablespoons maple syrup
• 1 1/2 cups pecan halves or coarsely chopped pecans

Do This

• 1. Butter a 9-by-13-inch baking dish and add the cubed bread in an even layer.
• 2. Whisk eggs, milk, 1 cup cream, 1/3 cup brown sugar, 2 tablespoons maple syrup, vanilla, cinnamon, nutmeg, and 3/4 teaspoon salt.
• 3. Pour custard over bread, press gently to soak, cover, and refrigerate for 8 hours.
• 4. Heat oven to 350°F and let the casserole sit at room temperature for 30 minutes.
• 5. Cook butter, 1 cup brown sugar, 2 tablespoons cream, 2 tablespoons maple syrup, and 1/4 teaspoon salt until smooth; stir in pecans.
• 6. Spoon praline topping over the soaked bread. Bake covered for 25 minutes, then uncovered for 20 minutes.
• 7. Rest 10 minutes before serving warm with powdered sugar, berries, or extra maple syrup if desired.

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Why You’ll Love This Recipe

• Brunch-worthy but low-stress: Assemble it the night before, then bake it in the morning.
• Rich, custardy center: Thick brioche or challah soaks up a vanilla-cinnamon custard without turning soggy.
• Dessert-like pecan praline topping: Brown sugar, butter, maple syrup, and pecans bake into a glossy, caramelized crown.
• Perfect for holidays and guests: It serves 10 generously and looks beautiful right from the baking dish.

Grocery List

• Produce: Fresh berries or orange zest for serving, optional
• Dairy: Unsalted butter, whole milk, heavy cream, large eggs
• Pantry: Brioche or challah, light brown sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, kosher salt, pecans, powdered sugar for serving, optional

Full Ingredients

For the Casserole

• 1 tablespoon unsalted butter, softened, for greasing the baking dish
• 1 pound brioche or challah, preferably day-old, cut into 1 1/2-inch cubes, about 10 to 11 cups
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup packed light brown sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon kosher salt

For the Pecan Praline Topping

• 1/2 cup unsalted butter, cut into tablespoons
• 1 cup packed light brown sugar
• 2 tablespoons heavy cream
• 2 tablespoons pure maple syrup
• 1/4 teaspoon kosher salt
• 1 1/2 cups pecan halves or coarsely chopped pecans

Optional Finishes

• Powdered sugar, for dusting
• Fresh berries, for serving
• Finely grated orange zest, for a bright finish
• Warm maple syrup, for serving

Step-by-Step Instructions

Step 1: Prepare the baking dish and bread

Grease a 9-by-13-inch baking dish with 1 tablespoon softened unsalted butter, making sure to coat the bottom and sides. Add the cubed brioche or challah to the dish and spread it into an even layer. If your bread is very fresh and soft, leave the cubes out on a baking sheet for 1 to 2 hours before assembling, or toast them in a 300°F oven for 10 minutes, then cool. Slightly dry bread absorbs the custard better and gives the finished casserole a plush, French toast texture instead of a mushy one.

Step 2: Whisk the custard

In a large mixing bowl, whisk together 8 large eggs until evenly blended. Add 2 cups whole milk, 1 cup heavy cream, 1/3 cup packed light brown sugar, 2 tablespoons maple syrup, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 3/4 teaspoon kosher salt. Whisk for about 1 minute, until the sugar begins to dissolve and the mixture looks smooth and lightly frothy.

Step 3: Soak the bread overnight

Pour the custard evenly over the bread cubes. Use a spatula or clean hands to gently press the bread down so every piece gets moistened. Cover the baking dish tightly with foil or plastic wrap and refrigerate for 8 hours, or overnight. This resting time allows the thick bread to fully absorb the custard, giving the casserole a creamy interior and a sliceable structure.

Step 4: Bring the casserole to room temperature and heat the oven

Remove the casserole from the refrigerator 30 minutes before baking. This takes the chill off the dish and helps it bake more evenly. Preheat the oven to 350°F. If you covered the casserole with plastic wrap, remove it and replace it with foil for the first part of baking.

Step 5: Make the pecan praline topping

In a medium saucepan over medium heat, combine 1/2 cup unsalted butter, 1 cup packed light brown sugar, 2 tablespoons heavy cream, 2 tablespoons maple syrup, and 1/4 teaspoon kosher salt. Cook for 3 to 4 minutes, stirring often, until the butter melts and the mixture becomes glossy, smooth, and gently bubbling around the edges. Remove the pan from the heat and stir in 1 1/2 cups pecans until they are fully coated in the caramel-like mixture.

Step 6: Add the topping

Spoon the warm pecan praline topping evenly over the soaked bread. Try to distribute the pecans across the whole surface so every serving gets a little crunch and caramel. Some topping will sink between the bread cubes, which is exactly what you want; it creates pockets of buttery brown sugar throughout the casserole.

Step 7: Bake until puffed and set

Cover the baking dish loosely with foil and bake at 350°F for 25 minutes. Remove the foil and continue baking for 18 to 22 minutes, until the top is deeply golden, the pecans are glossy and toasted, and the center is set. The casserole should puff slightly and should not look wet in the middle. For the most reliable doneness check, an instant-read thermometer inserted into the center should register 165°F.

Step 8: Rest and serve

Let the casserole rest for 10 minutes before serving. This short rest helps the custard settle so the slices hold together. Serve warm, spooning any caramelized praline sauce from the bottom of the baking dish over each portion. Finish with powdered sugar, fresh berries, orange zest, or a small drizzle of warm maple syrup if you like.

Pro Tips

• Use sturdy, enriched bread: Brioche and challah are ideal because they are rich enough for a dessert-style French toast casserole but still hold their shape after soaking.
• Do not skip the rest time: The overnight soak is what gives the center that creamy, custardy texture.
• Cover first, uncover later: Baking covered protects the pecans and helps the custard cook through; uncovering at the end caramelizes the topping.
• Watch the topping closely: The praline mixture only needs to become smooth and glossy on the stovetop. It will continue to thicken and caramelize in the oven.
• Let it cool briefly before slicing: A 10-minute rest makes cleaner portions and prevents the caramel from being too hot.

Variations

• Bourbon pecan praline French toast casserole: Add 1 tablespoon bourbon to the custard and 1 tablespoon bourbon to the praline topping after removing it from the heat.
• Orange-vanilla version: Add 1 tablespoon finely grated orange zest to the custard for a bright, fragrant note that balances the sweet praline topping.
• Chocolate pecan version: Sprinkle 3/4 cup semisweet chocolate chips over the bread before pouring on the custard for a richer dessert-style bake.

Storage & Make-Ahead

Make-ahead: Assemble the bread and custard up to 12 hours ahead and refrigerate, covered. For the best texture, make the pecan praline topping right before baking. If you want to prep the topping ahead, cook it, cool it, and refrigerate it separately for up to 2 days; gently rewarm it in a saucepan over low heat until spoonable before spreading it over the casserole.

Storage: Cover leftover casserole tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual servings in the microwave for 45 to 75 seconds, or reheat covered in a 325°F oven for 15 to 20 minutes until warmed through. The casserole can also be frozen after baking: wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate nutrition per serving, based on 10 servings: 590 calories, 35 g fat, 17 g saturated fat, 175 mg cholesterol, 410 mg sodium, 58 g carbohydrates, 3 g fiber, 34 g sugar, and 12 g protein. Nutrition will vary depending on the exact bread, pecans, and serving additions used.