French Toast Casserole with Sourdough Bread

A slice of baked French toast topped with chopped pecans and syrup sits on a white plate with a fork. Another plate with a similar slice is visible in the background.

French Toast Casserole with Sourdough Bread

This french toast casserole with sourdough bread is a make-ahead baked breakfast made with dried sourdough soaked in a custard of eggs, whole milk, and heavy cream, then topped with a brown sugar, butter, and pecan mixture. The center bakes soft and tender while the top turns lightly golden and crisp. It chills overnight and slices cleanly, making it perfect for breakfast, brunch, or gatherings that feed several people.

Course Breakfast, Dessert

Cuisine American

Keyword baked, casserole, comfort food, make ahead

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 944

Author Gina Dickson

Equipment

Casserole Dish 3.2 Inch Deep - 9x13

Ingredients

Casserole

1 loaf 16-ounce sourdough bread, torn into 1-inch pieces
1 tablespoon unsalted butter softened
8 eggs large
2 ½ cups whole milk
1 ½ cups heavy cream
1 tablespoon granulated sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Topping

8 tablespoons unsalted butter softened,1 stick
1 ⅓ cups packed 9 ⅓ ounces light brown sugar
3 tablespoons light corn syrup
1/2 teaspoon cinnamon
2 cups pecans chopped coarse

Instructions

Dry the Bread

Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees Fahrenheit.
Spread the bread pieces evenly over two baking sheets.
1 loaf
Bake until dry and light golden brown, switching and rotating the baking sheets halfway through.
Let the bread cool completely.

Assemble the Casserole

Coat a 13 by 9-inch baking dish with the softened butter.
1 tablespoon unsalted butter
Pack the dried bread evenly into the prepared dish.
Whisk the eggs in a large bowl until combined.
8 eggs
Whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg.
2 ½ cups whole milk, 1 ½ cups heavy cream, 1 tablespoon granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
Pour the custard evenly over the bread.
Press the bread lightly so it is fully submerged.

Make the Topping

Stir the butter, brown sugar, cinnamon, and corn syrup together until smooth.
8 tablespoons unsalted butter, 1 ⅓ cups packed, 3 tablespoons light corn syrup, 1/2 teaspoon cinnamon
Stir in the chopped pecans.
2 cups pecans

Chill

Transfer the topping to an airtight container.
Wrap the casserole dish tightly with plastic wrap.
Refrigerate the casserole and topping separately.

Bake and Serve

Adjust an oven rack to the middle position and heat the oven to 350 degrees Fahrenheit.
Unwrap the casserole.
Warm the topping in the microwave for 1 minute to soften it slightly. Sprinkle the topping evenly over the casserole, breaking up any large clumps with your fingers.
Place the baking dish on a rimmed baking sheet. It sometimes spills over a little if you do not use a 3-inch deep baking dish.
Bake for 40 to 45 minutes or until puffed
Serve immediately and top with extra maple syrup if you want to.

Notes

Note* I suggest you use at least a 3-inch deep 9x13 casserole dish. The french toast casserole puffs up while cooking and then deflates after it cools. I also suggest you bake it on a cookie sheet, just in case it overflows a little bit.

Storage: Cover leftovers tightly or transfer to an airtight container and refrigerate for up to 4 days.
Reheating: Reheat individual slices in the microwave for 45 to 60 seconds. To reheat a larger portion, cover loosely with foil and warm in a 325 degrees Fahrenheit oven for 15 to 20 minutes, or until heated through.

Nutrition