Pecan French Toast Casserole
Baked challah French toast with a pecan brown sugar topping, assembled ahead and served with maple syrup.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 1 hour 5 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Pecan French Toast Casserole recipe takes 1 hour 5 min and makes 8 servings. Cubes of challah or brioche soak in a custard of eggs, milk, cream, sugar, and cinnamon, then bake under a sticky pecan and brown sugar topping.
Helpful guides
Instructions
Butter a 9 by 13 inch baking dish and spread the bread cubes in a single layer on a sheet pan. Let them dry 15 minutes, or toast at 300 degrees F for 8 to 10 minutes, since dry bread absorbs custard without collapsing.
Whisk the eggs, milk, cream, granulated sugar, 1 teaspoon of the cinnamon, and the salt until no yolk streaks remain. Whisking before the bread goes in prevents pockets of unmixed egg.
Pile the bread into the dish and pour the custard over it evenly, pressing the cubes down gently so they soak. Let it stand 10 minutes, then press again.
Cover and refrigerate at least 30 minutes or up to overnight. A chilled soak is what gives a casserole that is set in the middle instead of wet under a browned top.
Stir the brown sugar, melted butter, remaining 1/2 teaspoon cinnamon, and pecans together and scatter the mixture over the top. Hold the topping until just before baking so the nuts do not soften.
Bake at 350 degrees F for 40 to 45 minutes, until the center is puffed and set and an instant-read thermometer reads at least 160 degrees F. Cover loosely with foil after 25 minutes if the pecans brown faster than the custard sets.
Rest the dish 10 minutes before serving and pass maple syrup at the table. The rest lets the custard firm so portions lift out in neat squares.
Troubleshooting — fixes, not repeats
- If the casserole is soggy in the middle, the bread was too fresh or the soak was too short. Use day-old bread and give it the full 30 minutes.
- If the top browns before the center sets, the rack was too high. Bake in the lower third, tent with foil at 25 minutes, and rely on the thermometer.
- If the pecans taste bitter, they were chopped too fine and scorched in the sugar. Keep the pieces at roughly half-inch size.
- If the casserole tastes flat, it needs more salt and cinnamon than seems necessary for a sweet dish.
Make it your way
- Serving with rice or naan: For a berry version, scatter 1 cup of frozen blueberries over the bread before the custard goes on and add 10 minutes to the bake.
- A maple-pecan topping swaps the brown sugar for 1/3 cup of maple syrup and 2 tablespoons of butter.
- For individual portions, bake in ramekins at 350 degrees F for 22 to 25 minutes.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered at 325 degrees F for 15 to 20 minutes, or in single portions in the microwave, until steaming and 165 degrees F in the center.
FAQ
Can I assemble it the night before?
Yes, and the overnight soak gives the best texture. Cover the dish tightly and refrigerate up to 12 hours, then scatter the topping on just before baking. Add 5 to 10 minutes to the bake time because the dish starts cold.
What bread works best?
Challah and brioche give the softest, richest result, while a sturdy Italian or French loaf gives a chewier bake. Avoid pre-sliced sandwich bread, which dissolves into the custard.
How do I know when it is done?
The center should look puffed and set rather than wet, and an instant-read thermometer should read at least 160 degrees F. The 10 minute rest finishes the set.