French Toast Casserole made with Italian bread cubes combined with eggs, maple syrup, pecans and nutmeg makes a tasty breakfast to feed a crowd.
*This post may contain affiliate links.
My go-to breakfast usually consists of eggs and fruit. However, the girls LOVE french toast or pancakes.
With the holidays coming, having a breakfast recipe like this Maple Pecan French Toast Casserole makes it easy to feed more than one person at a time.
What is french toast?
French toast is usually made for breakfast with sliced bread that has been soaked in beaten eggs with milk or cream. I also like to add a bit of cinnamon to my mixture as well!
When making a french toast casserole, you incorporate all of the elements of the traditional recipe in a different way.
Sort of like deconstructing the ingredients into parts to make a new recipe with a similar flavor that looks a little different.
A classic example of this is when I made Deconstructed Roasted Eggplant Parmesan. It’s FABULOUS, but I digress!
This french toast casserole feeds four people and tastes even better when you allow it to sit overnight before baking.
The flavor of maple syrup and rich, buttery pecans makes this the perfect breakfast on a Fall morning.
Suggested Equipment
Ingredients Needed
- Bread Cubes: Day old, loaf bread is best since the bread will sit overnight and soak up the liquid mixture. I used a 16-inch, day old ciabatta loaf, but you can use Italian, French or Challah
- Eggs: You’ll need 4 large eggs
- Milk: I try to keep it a little healthier so I used 2% milk, but you can use heavy cream, half & half, skim, soy, nut or oat milk.
- Vanilla Extract
- Maple Syrup
- Ground Nutmeg
- Chopped Pecans
- Cooking Spray
How do you make overnight Maple Pecan French Toast Casserole?
Start by adding the eggs, milk, vanilla extract, maple syrup and nutmeg to a mixing bowl; then whisk until blended.
Next, cut the bread into bite sized cubes; approximately 1-inch; then add them to the mixing bowl with the pecans and mix together.
Cover the bowl; then refrigerate overnight or at least 4 hours. When ready to eat and serve, take the bowl out of the refrigerator and preheat the oven to 350 degrees F.
Spray the casserole dish with cooking spray; then place in the oven and cook 35-40 minutes until the egg has cooked through and no longer runny and the crust is golden brown. Serve immediately with your favorite syrup.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Breakfast Casserole Recipes
- Ham, Apple and Cheddar Breakfast Strata
- Tiramisu Breakfast Casserole
- Spinach Artichoke Breakfast Strata
- Eggnog Baked Oatmeal
- Tater Tot Breakfast Casserole
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Maple Pecan French Toast Casserole
Ingredients
- 4 cups day old bread cubes (ciabatta, challah, french, italian)
- 4 large eggs
- 1/2 cup 2% milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
- cooking spray
Instructions
- Start by adding the eggs, milk, vanilla extract, maple syrup and nutmeg to a mixing bowl; then whisk until blended.
- Next, cut the bread into bite sized cubes; approximately 1-inch; then add them to the mixing bowl with the pecans and mix together.
- Cover the bowl; then refrigerate overnight or at least 4 hours. When ready to eat and serve, take the bowl out of the refrigerator and preheat the oven to 350 degrees F.
- Spray the casserole dish with cooking spray; then place in the oven and cook 35-40 minutes until the egg has cooked through and no longer runny and the crust is golden brown. Serve immediately with your favorite syrup.
Leave a Reply