Name: Brioche French Toast Casserole with Pecans
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 loaf stale brioche bread; 2 cups pecans; 7 tablespoons unsalted butter; 0.5 cup dark brown sugar; 0.333 cup maple syrup; 0.75 tsp Kosher salt; 6 eggs; 1.5 cups whole milk; 1 tbsp vanilla extract; 2 tablespoons bourbon; 1 tsp cinnamon; 0.5 tsp cardamom; butter, powdered sugar, and berries

Brioche French Toast Casserole with Pecans

Brioche French Toast Casserole with Pecans cover

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Brioche French Toast Casserole with Pecans

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, grease a 9×13 casserole dish. Then, slice the brioche into thick, 3/4-1 inch slices. If the bread isn't stale, bake the slices directly on an oven rack at 200°F (93°C) for 20-30 minutes until the bread is very dry but not toasted.

Next, heat a large skillet over medium. Add the pecans and toast them, stirring often, until they're golden and smell nutty, about 2-3 minutes. Pour the toasted nuts into a small bowl and set aside. Wipe out the pan.

Melt the butter in the skillet over medium-low heat. Cook the butter, stirring frequently. At first it will simmer and foam up. Keep stirring for about 4-5 minutes until the butter smells caramelized and has brown bits on the bottom.

Once the butter is browned, add the brown sugar, maple syrup, and 1/2 teaspoon of Kosher salt. Bring the mixture to a simmer and cook it until the caramel is thickened and the sugar is dissolved, about 1-2 minutes. Add the pecans and stir for another 1-2 minutes until the pecans are glazed. Spread half of the sticky pecans in the bottom of the prepared casserole dish.

In a large shallow bowl, whisk the eggs, whole milk, vanilla extract, bourbon (if using), cinnamon, cardamom, and the remaining 1/4 teaspoon of salt until smooth.

Soak the bread slices for 10-15 seconds per side until the bread is wet but not falling apart. Arrange the slices of bread in two rows, alternating them back and forth in a shingles pattern. Pour any remaining custard over the bread. Then, spoon the other half of the sticky pecans over the French toast.

Cover the dish with a lid or tinfoil. Refrigerate the casserole for at least 1 hour or overnight.

When you're ready to bake the French toast, preheat the oven to 350°F (177°C). Bake the casserole, uncovered, for 40-45 minutes until the edges are caramelized and the custard is set but just a bit wobbly.

Let the French toast casserole sit at room temperature for 5-10 minutes. Then, slice and serve with butter, maple syrup, powdered sugar, berries, or other toppings you like. Enjoy!

Nutrition

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Tips & Tricks (5)

Stale Brioche is Essential 🍞
Use brioche that's 1-2 days old and slightly dried out—fresh brioche will become mushy when soaked in the custard, while stale bread absorbs the egg mixture perfectly without falling apart.
Bloom Your Spices in Butter 🌟
Toast the cardamom and cinnamon briefly in melted butter before adding to your custard mixture to intensify their warm flavors and eliminate any raw spice taste.
Overnight Soaking is Non-Negotiable ⏰
Allow the assembled casserole to sit uncovered in the refrigerator for at least 8 hours so the brioche fully absorbs the custard, resulting in a creamy, custard-like interior rather than eggy layers.
Toast Pecans Before Layering 🥜
Lightly toast your pecans in a dry pan for 2-3 minutes before mixing with brown sugar and butter to enhance their depth and prevent them from becoming soggy during the long bake.
Use Bourbon-Soaked Vanilla for Extra Depth 🥃
Let vanilla extract sit in bourbon for 5 minutes before mixing into your custard—this allows the bourbon's subtle oak notes to complement the warm spices and adds sophisticated complexity to the dish.