Overnight French Toast Casserole with Pecan Streusel
This easy french toast casserole features buttery brioche soaked in cinnamon custard with a crunchy pecan streusel. The perfect make-ahead breakfast for any crowd.
This overnight french toast casserole is the ultimate solution for anyone who wants a decadent, bakery-quality breakfast without standing over a hot griddle flipping individual slices. By using thick cubes of brioche and a rich, vanilla-flecked custard, you ensure every bite is custardy in the middle and golden-crisp on the edges.
The beauty of a baked french toast is in the texture. Unlike traditional methods that can turn soggy, this version uses a high ratio of eggs to dairy and a generous topping of brown sugar and pecans. Preparing it the night before allows the bread to fully hydrate, resulting in a souffle-like interior that contrasts perfectly with the buttery crumble on top.
Whether you are hosting a holiday brunch or just want a hands-off family meal, this recipe delivers. Simply assemble it in the evening, let it chill, and pop it in the oven the next morning for a stress-free start to your day.
Ingredients
The Bread and Custard
- 1 pound (450g) day-old brioche or challah, cut into 1-inch cubes
- 8 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Pecan Streusel Topping
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (60g) pecans, roughly chopped
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- 1
Grease a 9x13 inch (23x33cm) baking dish with butter or non-stick spray and arrange the brioche cubes in an even layer.
- 2
Whisk the eggs in a large bowl until well-combined, then stir in the milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt.
- 3
Pour the custard mixture evenly over the bread cubes, pressing down lightly with a spatula to ensure every piece of bread is submerged.
- 4
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight.
- 5
Prepare the streusel by pulsing the cold butter, brown sugar, flour, pecans, cinnamon, and salt in a food processor until crumbly, or use a pastry cutter/fork to mix by hand.
- 6
Preheat your oven to 350°F (175°C) and remove the casserole from the refrigerator to take the chill off while the oven heats.
- 7
Uncover the dish and sprinkle the pecan streusel evenly over the top of the soaked bread.
- 8
Bake for 45 to 55 minutes until the casserole is puffed, the center is set, and the topping is a deep golden brown.
- 9
Let the casserole rest for 5 to 10 minutes before slicing to allow the custard to firm up slightly.
- 10
Serve warm with a drizzle of pure maple syrup and a handful of fresh berries.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 14 g
- Carbs
- 56 g
- Fat
- 36 g
- Fiber
- 2 g
- Sugar
- 29 g
- Sodium
- 320 mg
Tips
- → Use stale bread. If your brioche is fresh, cut it into cubes and toast them in a 300°F (150°C) oven for 10 minutes to dry them out so they absorb more custard without falling apart.
- → Don't skip the heavy cream. While you can use all milk, the splash of cream provides the fat necessary for a rich, silky texture that mimics a bread pudding.
- → Check for doneness by giving the pan a gentle shake; the center should have a slight wobble but shouldn't look liquid or runny.
FAQ
How do I prevent my french toast casserole from getting soggy?
The key is using thick, sturdy bread like brioche and ensuring it is slightly stale. If the bread is too fresh or too thin (like sandwich bread), it will break down into a mushy texture rather than holding its shape.
Can I bake this immediately instead of waiting overnight?
Yes, but let it sit for at least 30 minutes before baking so the bread has time to soak up the custard. The texture will be slightly less uniform, but still delicious.
Why does my custard separate or weep after baking?
This usually happens if the casserole is overbaked or if the oven temperature is too high, causing the eggs to tighten and push out moisture. Stick to 350°F and pull it out as soon as the center is set.
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