Overnight Brioche French Toast Casserole (Sticky Bun-Style)

Imagine the best sticky bun ever, but in custardy baked French toast casserole form. This easy, overnight French toast casserole recipe is absolutely fantastic, made with brioche, sweet brown sugar-cinnamon custard, and the world's best topping.

Prep Time30

Cook Time1

Chilling Time8

Servings: 6 to 8 people

Calories: 1211kcal

Ingredients

For the French Toast Casserole

For the Pecan Goo

▢ 1 1/2 sticks (6 ounces) unsalted butter
▢ 1/2 cup heavy cream
▢ 1/2 cup light corn syrup
▢ 2 cups dark brown sugar
▢ 1 teaspoon kosher salt
▢ 2 cups pecan halves and pieces

Instructions

For the Baked French Toast Casserole

Cut or tear the brioche into 1-inch cubes. Divide onto two rimmed baking sheets and let sit uncovered overnight, or bake in a 325°F oven for 30 minutes, stirring halfway, until dried out and stale. Cool on baking sheets to room temperature.
In a mixing bowl, whisk together the eggs, milk, cream, two tablespoons dark brown sugar, vanilla extract, and cinnamon.
Grease a 9" x 13" casserole. Pour the brioche bread pieces into the casserole, then pour the egg and cream custard evenly over the brioche. Press the brioche lightly to make sure all the bread is submerged. Wrap in plastic wrap and chill overnight in the refrigerator, or for at least 8 hours
Preheat the oven to 325°F.
Unwrap the unbaked casserole and bake, uncovered, for one hour, until puffed and golden brown.
TIP: The brioche will soufflé a bit at the end, but will settle back down once it is out of the oven.

For the Pecan Goo

While the casserole is baking, make the gooey pecan topping.
In a medium saucepan, heat the butter, corn syrup, heavy cream, dark brown sugar, and salt. Bring to a boil and cook, whisking very frequently, until the caramel coats the back of a spoon and holds a line when you drag a knife across it, about 10 minutes.
PRO TIP: The caramel will thicken even further once it comes off the heat, so don't expect it to reach a gooey consistency while it's still bubbling away. Rather, dip a large spoon in the caramel and put it on a plate. Then, drag a line across the spoon with another utensil. If the caramel stays parted and the line does not close up again right away, you're good.
Remove from heat and stir in the pecans. Keep warm until the French toast comes out of the oven.

To Finish

Remove the French toast casserole from the oven. Cool for 10 minutes. Pour the warm sticky bun goo all over the top of the casserole and serve.

Notes

A note on the bread:

Brioche is recommended here because it is rich and eggy, while still being somewhat light textured. But if you cannot find good brioche, a loaf of challah is a good substitute.

Preparing in advance:

This recipe is made to prepare the night before. Resting overnight in the fridge allows the casserole to achieve maximum flavor and moisture. If you want to make this the same day, let the casserole rest in the refrigerator for at least two hours, preferably more.

Leftovers:

Store any leftovers in an airtight container in the refrigerator, or covered with plastic wrap or aluminum foil. To reheat, place in a 325 degree F oven, covered, until warmed through, or microwave.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.