Overnight 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 challah or brioche bread, sweet brown sugar-cinnamon custard, and the world's best topping.
Servings: 6 to 8 people
Calories: 1211kcal
Essential Equipment
- 1 9" x 13" x 2" casserole dish or similar dimensions
- 1 whisk
Ingredients
For the French Toast Casserole
- 1 one-pound challah or brioche loaf this will have to be stale; see instructions below
- 7 large eggs
- 2 1/4 cups milk
- 1 1/2 cups heavy cream
- 2 tablespoons dark brown sugar You can substitute light brown sugar as needed
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
For the Pecan Goo Topping
- 1 1/2 sticks (6 ounces) unsalted butter
- 1/2 cup light corn syrup such as Karo
- 1/2 cup heavy cream
- 2 cups dark brown sugar you can substitute light brown sugar, but the color and flavor will be less robust
- 1 teaspoon kosher salt I use Diamond Crystal brand
- 2 cups pecan halves and pieces walnuts are the best substitute
- Optional serving suggestions: Fresh berries, whipped cream, vanilla ice cream
Instructions
For the Baked French Toast Casserole
- Prepare the stale bread. Cut or tear the challah or 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.
- Make the custard. In a mixing bowl, whisk together the eggs, milk, cream, two tablespoons dark brown sugar, vanilla extract, and cinnamon.
- Assemble the casserole and chill. Grease a 9" x 13" casserole or similar-sized oval baking dish. Pour the bread pieces into the casserole, then pour the egg and cream custard evenly over the bread. Press lightly to make sure all the bread is submerged. Cover in plastic wrap and chill overnight in the refrigerator, or for at least 8 hours.
- Bake. Preheat the oven to 325°F. Unwrap the chilled, unbaked casserole and bake, uncovered, for one hour, until puffed and golden brown and set in the middle (test with a knife to make sure it isn't liquid-y; if it is, give it a few more minutes).TIP: The French toast casserole 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 sauce pot, 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.
Finish and Serve
- Remove the French toast casserole from the oven. Cool for 7 to 10 minutes. Pour the warm sticky bun goo all over the top of the casserole and serve.
- Serve plain or topped with fresh whipped cream and berries. If serving as a dessert, some vanilla ice cream would be great. You won't need maple syrup for this due to the sweetness of the pecan goo topping.
Notes
How to serve French toast casserole: This French toast should be served warm from the oven while the goo is still warm.
It will be delicious on its own of course, but you can also top with fresh whipped cream and berries. If serving as a dessert, some vanilla ice cream would be great. You won't need maple syrup for this due to the sweetness of the pecan goo topping.
Making in advance: This French toast casserole requires an overnight soak in the custard before baking no matter what.
But you can separately prepare the stale bread, pecan goo, and the custard up to three days in advance. Keep the custard chilled in the fridge; give it a good whisk before pouring it over the bread. Do not let the bread soak in the casserole more than 12 hours before baking or it will become too mushy.
Reheat the goo over medium-low heat in a sauce pot, stirring occasionally, until warmed through.
Storage: Store the baked, cooled casserole in the refrigerator (covered).
Reheating the Leftovers: You can reheat this, even with the topping added.
- In the oven: Heat in a 325 degree Fahrenheit oven, loosely tented with aluminum foil, until warmed through, about 30 to 40 minutes. Stick a knife in the middle for a couple of seconds and then feel it with your finger to see if the metal feels very warm (careful not to burn yourself).
- In the microwave: This is an easy option as well. Just be careful because caramel can become quite hot.
Nutrition
Calories: 1211kcal | Carbohydrates: 110g | Protein: 15g | Fat: 83g | Saturated Fat: 38g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 353mg | Sodium: 739mg | Potassium: 534mg | Fiber: 3g | Sugar: 105g | Vitamin A: 2319IU | Vitamin C: 1mg | Calcium: 297mg | Iron: 2mg
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.
