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A baking dish of golden-brown cinnamon French toast casserole topped with pecans, with a serving on a plate drizzled with maple syrup and a cup of coffee alongside

Cinnamon French Toast Casserole

Cubes of brioche soaked overnight in a cinnamon-vanilla custard, topped with a buttery pecan streusel, and baked until puffed and golden. A make-ahead brunch centerpiece.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 12 cups day-old brioche or challah bread, cut into 1-inch cubes (about 1 loaf)
  • 8 large eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
For the Topping
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • maple syrup, for serving

Method
 

  1. Grease a 9x13-inch baking dish. Spread the cubed bread evenly in the dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt.
  3. Pour the egg mixture evenly over the bread cubes, pressing down gently so all the bread is soaked. Cover and refrigerate for at least 2 hours, or overnight.
  4. When ready to bake, preheat the oven to 350°F (175°C). In a small bowl, combine the brown sugar, cinnamon, melted butter, and chopped pecans for the topping. Sprinkle evenly over the soaked bread.
  5. Bake, uncovered, for 45-50 minutes, until puffed, golden, and set in the center.
  6. Let cool for 5-10 minutes, then cut into squares and serve warm with maple syrup.

Notes

This needs at least 2 hours in the fridge to soak (overnight is even better), so plan ahead — it's a great dish to assemble the night before a holiday or brunch and just bake in the morning. Day-old bread works best, since it soaks up the custard without turning to mush.