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Baked French Toast Casserole

Upright slices of enriched bread soak overnight, then bake into a tender but sliceable casserole beneath crisp pecan streusel.

Upright brioche slices bake beneath crisp pecan streusel, served with fresh berries and maple syrup.

This casserole keeps the bread in thick, upright slices, so each serving has defined edges instead of the uniform texture of bread pudding. An overnight custard soak makes the center tender, while a separate pecan topping stays crisp in the oven.

Keep the slices distinct

Arrange the brioche upright with a little overlap so custard can reach the cut faces without burying the whole loaf. If challah is preferred or brioche is unavailable, use the same measured amount of challah in the same arrangement; either bread should be sliced thickly rather than cubed.

Let the custard soak slowly

The milk, cream, and egg mixture hydrates the bread gradually in the refrigerator, helping the interior bake tender without collapsing into a pudding. Pour between the slices as well as over them, then keep the streusel separate so it does not absorb moisture overnight.

Thick brioche slices stand upright in a buttered casserole dish as custard is poured between them. — Upright bread slices are arranged in the baking dish before the custard is poured over them.

Keep the pecan topping crumbly

Rubbing cold butter into the flour and brown sugar creates small crumbs that brown on top instead of melting into the custard. Add this mixture just before baking, and tent loosely only if the pecans color faster than the center sets.

Serve warm and lightly

Give the baked casserole a short rest so its center settles enough for clean portions while the top remains crisp. Offer fresh berries and maple syrup at the table, letting diners choose how much sweetness to add to each slice.

Crisp pecan crumbs and distinct brioche slice edges frame the tender set center of the casserole. — Golden pecan streusel rests over distinct bread slices with a softly set custard center.

Baked French Toast Casserole

8 servings

576 minutes total

Ingredients

•
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup packed light brown sugar, divided
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp fine salt
• 2 tbsp unsalted butter, softened
• 4 tbsp unsalted butter, cold and cubed
• 3/4 cup all-purpose flour
• 3/4 cup chopped pecans
• 1 cup mixed fresh berries, washed and dried
• 1/3 cup pure maple syrup

Method

Arrange the bread
Butter a 9-by-13-inch baking dish with the 2 tbsp softened butter. Use 1 1/2 lb brioche as the default; for the challah fallback, use 1 1/2 lb challah cut into 1-inch-thick slices instead, arranging the slices upright in close, slightly overlapping rows.
Look for: The upright slices fill the dish without being packed tightly or cubed.
Whisk the custard
Whisk the eggs, whole milk, heavy cream, 1/4 cup of the brown sugar, vanilla extract, cinnamon, and salt until the sugar dissolves and the mixture is uniform.
Look for: No streaks of egg white remain and the custard looks evenly seasoned.
Soak overnight
Pour the custard slowly over and between the bread slices, spooning any pooling custard across dry spots. Cover the dish and refrigerate overnight, at least 8 hours, so the slices absorb the custard while keeping their shape.
Look for: The bread is evenly moistened, with its top edges still visible above the custard.
Make the pecan streusel
While the casserole chills, stir the flour, remaining 1/4 cup brown sugar, and pecans together. Rub in the 4 tbsp cold cubed butter until pea-size crumbs form, then cover and refrigerate the streusel separately.
Look for: The topping holds small clumps when pressed but remains loose and crumbly.
Prepare for baking
In the morning, heat the oven to 350 F and take the casserole from the refrigerator while it preheats. Scatter the chilled pecan streusel evenly over the bread just before baking.
Look for: The topping reaches the edges without being pressed into the custard.
Start the bake
Bake the casserole uncovered at 350 F for 30 minutes, rotating the dish once if the oven browns unevenly. The top should begin to toast while the bread remains upright.
Look for: The streusel is beginning to turn golden and the slices still stand distinctly.
Bake until set
Continue baking for 20 to 25 minutes, tenting loosely with foil only if the pecans brown too quickly. The casserole is done when the center reaches 160 F and no loose custard ripples when the dish is gently nudged.
Look for: A thermometer reads 160 F in the center, the custard looks set, and the top is crisp and golden.
Rest the casserole
Set the baking dish on a rack and rest for 10 minutes before cutting. This short pause lets the custard finish settling so portions lift cleanly while the streusel stays crisp.
Look for: The center holds together when a slice is lifted, with no liquid custard running into the cut.
Serve with berries
Lift out portions along the visible bread slices and serve warm with the mixed berries and maple syrup at the table. Let each person add syrup to taste so the crisp pecan topping stays exposed.
Look for: Each portion shows distinct bread layers beneath a crisp streusel top.