Sourdough French Toast Casserole

This Sourdough French Toast Casserole is an easy overnight breakfast bake made with sourdough bread, warm spices, and a crunchy pecan topping. It’s the perfect make-ahead dish for any brunch or holiday gathering.

Course Breakfast

Cuisine American, French

Prep Time 20

Cook Time 1

Cool Time 10

Total Time 1 30

Servings pieces

Calories 396kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pecan Topping

8 tablespoons (113 grams; 1 stick) unsalted butter
½ cup brown sugar packed
½ cup all-purpose flour
½ cup pecans chopped
¼ teaspoon ground cinnamon
¼ teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's kosher salt

Sourdough French Toast Casserole

4 tablespoons (57 grams; ½ stick) unsalted butter
¼ cup brown sugar packed
16 ounces sourdough brioche or sourdough bread, cut into ½ to 1 inch cubes
6 large eggs
2 cups whole milk
¼ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's kosher salt

Instructions

Make Pecan Topping

In a small saucepan, melt butter over medium heat. Whisk in the brown sugar, flour, cinnamon, and salt until smooth. Stir in the chopped pecans, then set the mixture aside to cool while you prepare the casserole.
8 tablespoons (113 grams; 1 stick) unsalted butter, ½ cup brown sugar, ½ cup all-purpose flour, ½ cup pecans, ¼ teaspoon ground cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt

Make Sourdough French Toast Casserole

In a microwave-safe bowl, melt 4 tablespoons of butter. Whisk in ¼ cup brown sugar until smooth, then pour the mixture into the bottom of a 9x13-inch baking dish, spreading it evenly to coat. Add the sourdough brioche cubes evenly over the butter mixture.
4 tablespoons (57 grams; ½ stick) unsalted butter, ¼ cup brown sugar, 16 ounces sourdough brioche
In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Pour the custard evenly over the bread, pressing down gently with the back of a spoon to help the bread soak up the liquid. Sprinkle the pecan topping evenly over the casserole.
6 large eggs, 2 cups whole milk, ¼ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon Diamond Crystal Kosher Salt
Cover tightly and refrigerate overnight or for at least 1 hour to allow the bread to absorb the custard.
When ready to bake, preheat your oven to 350°F. Remove the casserole from the refrigerator about 30 minutes before baking.
Cover with foil and bake for 30 minutes, then remove the foil and bake uncovered for another 25–30 minutes, until golden brown, puffed, and slightly jiggly in the center (it will deflate as it cools).
Let cool for about 10 minutes, then slice and serve warm with maple syrup.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.