Baked French Toast Casserole

Upright brioche slices soak overnight in a light cinnamon-vanilla custard, then bake beneath crisp pecan streusel for a sliceable brunch casserole.

576 min

8 servings

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

9-by-13-inch baking dish · Mixing bowl · Whisk · Instant-read thermometer · Wire rack

Overnight schedule

Assemble the casserole and mix the streusel the night before; refrigerate them separately and top the dish in the morning.

Protect the crisp top

Use foil only if the pecans darken before the center sets, and let the casserole rest before cutting.

01. Butter the dish; arrange 1 1/2 lb brioche slices upright, or use the same amount of challah instead.

02. Whisk eggs, milk, cream, 1/4 cup brown sugar, vanilla extract, cinnamon, and salt until smooth.

03. Pour custard over and between the slices, cover, and refrigerate overnight for at least 8 hours.

04. Mix flour, remaining brown sugar, pecans, and cold butter into pea-size crumbs; cover and chill separately.

05. In the morning, heat the oven to 350 F, remove the dish from the refrigerator, and scatter on the streusel.

06. Bake uncovered for 30 minutes, until the streusel begins to toast and the bread remains upright.

07. Bake 20 to 25 minutes longer, until the center reaches 160 F and no loose custard ripples.

08. Rest for 10 minutes so the custard settles and portions lift cleanly.

09. Serve warm slices with mixed berries and maple syrup, keeping the crisp topping exposed.