Overnight Maple Pecan French Toast Casserole
Directions
- 1Spray a 9x13 baking dish with nonstick cooking spray. Cut the brioche bread into small cubes and add to the prepared baking dish.
- 2In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, almond extract, brown sugar, cinnamon, nutmeg, and salt.
- 3Pour the mixture evenly over the bread and add the chopped pecans on top.
- 4Gently press the bread cubes and pecans into the egg mixture, ensuring each piece is submerged. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- 5Preheat the oven to 375°F (190°C). Bake uncovered for 35-45 minutes, or until golden brown and fully set. Loosely cover with aluminum foil if the top or edges brown too quickly.
- 6Let it rest for 10 minutes before serving.
- 7Meanwhile, prepare the whipped cream by whipping together heavy cream, maple syrup, confectioners' sugar, and cinnamon using a handheld or stand mixer until stiff peaks form.
- 8Slice and serve the casserole, topping with maple cinnamon whipped cream and a drizzle of maple syrup.
Ingredients
- 400 grams brioche bread, 1-2 days old, cut into small cubes
- 0.75 cup toasted pecans, roughly chopped
- 6 eggs
- 1.75 cup milk, 2%
- 0.33 cup maple syrup
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 0.5 cup packed brown sugar
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp salt
- 1.5 cups whipping cream, 33%
- 3 tbsp maple syrup
- 3 tbsp confectioners' sugar
- 1 tsp cinnamon
Equipment
9x13 baking dishwhiskhandheld or stand mixer
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