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Servings: 8
Calories: 575kcal
Ingredients
- 1 pound French bread
- 8 large eggs
- 1 cup heavy cream
- 2 cups milk
- ⅓ cup light brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup pecans roughly chopped
For the Topping
Instructions
- Grease a 9" x 13" casserole dish. Cut or tear the French bread into roughly 1" pieces and place them evenly in the dish.1 pound French bread
- In a large bowl, whisk together the eggs, heavy cream, milk, light brown sugar, vanilla, cinnamon, and salt until fully combined. Pour the mixture evenly over the bread chunks, ensuring all the pieces are coated. Sprinkle the chopped pecans over the top. Cover the dish and refrigerate overnight, or let it sit at room temperature for an hour if baking the same day.8 large eggs, 1 cup heavy cream, 2 cups milk, ⅓ cup light brown sugar, 1 tablespoon vanilla extract, 2 teaspoon ground cinnamon, ½ teaspoon salt, ½ cup pecans
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and chopped pecans. Cut the cold butter into the mixture until crumbly. Cover and refrigerate the topping until you're ready to bake.½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 2 ounces pecans, 2 tablespoons butter
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole and the topping from the fridge, allowing them to sit at room temperature for 30 minutes. Sprinkle the topping evenly over the casserole. Bake for approximately 45 minutes, or until the top is golden brown and the casserole is set.
- Let the casserole rest for 10 minutes before serving. Serve with warm maple syrup, whipped cream, or fresh berries.
Video
Notes
- Bread Choice: Using stale French bread is key! Fresh bread can get too soggy when it soaks up the custard. Stale bread holds up better, giving you that perfect soft-inside, crispy-outside texture that makes this dish irresistible.
- Overnight Trick: Letting the casserole sit overnight not only makes breakfast a breeze, but it also allows the bread to really absorb all the flavors. The custard will penetrate every piece, giving you an even richer, more delicious bite.
- Nut-Free Option: If pecans aren’t your thing, you can easily skip them or swap in something else like raisins, dried cranberries, or even chocolate chips for a sweet twist. Just be mindful that this will change the texture and flavor slightly, but it’s still delicious.
- Topping Tip: For an extra touch of sweetness and visual appeal, dust powdered sugar over the top of the casserole right before serving. It adds a lovely finish and pairs perfectly with the syrup and whipped cream.
- Dairy-Free Option: If you’re avoiding dairy, you can swap out the heavy cream and milk for almond, oat, or soy milk. You’ll still get a rich, custardy consistency without sacrificing flavor. Just make sure to use unsweetened varieties to avoid making the dish too sweet.
- Even Baking: To avoid uneven baking (especially in larger dishes), rotate your casserole halfway through the baking process. This ensures that all sides bake evenly and that the topping gets nice and crispy without burning.
- Doneness Check: Not sure if your casserole is fully baked? Stick a toothpick or knife into the center. If it comes out clean, you’re all set! If it’s still a bit wet, give it a few more minutes, but watch closely to avoid overbaking. You want the inside set, but still soft and custardy.
Nutrition
Calories: 575kcal | Carbohydrates: 59g | Protein: 17g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 235mg | Sodium: 620mg | Potassium: 347mg | Fiber: 3g | Sugar: 30g | Vitamin A: 905IU | Vitamin C: 0.4mg | Calcium: 189mg | Iron: 4mg
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