This delicious French Toast Casserole, inspired by Martha Stewart, is a quick and easy breakfast or brunch option that’s perfect for gatherings. Made with creamy custard-soaked brioche and topped with crunchy pecans, it’s baked to golden perfection. Use day-old bread and pantry staples to create this comforting dish everyone will love. Serve with your favorite syrup!
Ingredients Needed:
- 6 large eggs
- 2 cups milk
- ⅓ cup heavy cream
- ⅓ cup plus 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon coarse salt
- 10 slices day-old brioche (about ¾ inch thick)
- 1 cup pecans (coarsely chopped or crushed)
- Rum-Raisin Maple Syrup, for serving
How To Make Baked French Toast Casserole?
- Prepare the custard: Beat the eggs in a large bowl. Whisk in the milk, heavy cream, ⅓ cup sugar, vanilla extract, nutmeg, and salt until well combined.
- Coat the brioche: Working in batches, dip the brioche slices into the custard mixture to coat them thoroughly.
- Assemble the casserole: Arrange the coated brioche slices in a 9-by-13-inch (23-by-33cm) ceramic or glass baking dish, overlapping slightly. Pour any remaining custard over the top. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Add toppings: Sprinkle the top of the casserole with pecans and 3 tablespoons of sugar. Cover with parchment-lined foil.
- Bake: Bake the casserole for 25 minutes, covered. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and crunchy.
- Serve: Let the casserole cool slightly before serving with Rum-Raisin Maple Syrup or your favorite syrup.
Recipe Tips:
- Use day-old brioche: Slightly stale bread absorbs the custard better, giving you a soft and creamy texture without becoming soggy.
- Refrigerate overnight: Letting the casserole sit for a longer time allows the flavors to blend perfectly and ensures even soaking.
- Line the foil with parchment paper: This prevents the foil from sticking to the casserole and keeps the top neat.
- Toast the pecans lightly: For extra crunch and flavor, toast the pecans before adding them to the casserole.
- Don’t skip the sugar topping: Sprinkling sugar on top creates a caramelized, crunchy crust that elevates the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover French Toast Casserole cool to room temperature. Cover tightly or transfer to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the casserole to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Preheat the oven to 180°C (350°F). Cover the casserole with foil and bake for 10–15 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (based on 10 servings)
- Calories: 347
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 43mg
- Sodium: 427mg
- Potassium: 171mg
- Total Carbohydrate: 51g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 9g
Check out More Recipes:
- Martha Stewart Easy Crepes Recipe
- Martha Stewart Biscuits
- Martha Stewart Baked French Toast
- Martha Stewart Cinnamon Rolls
- Martha Stewart French Toast
Martha Stewart French Toast Casserole
Description
This delicious French Toast Casserole, inspired by Martha Stewart, is a quick and easy breakfast or brunch option that’s perfect for gatherings. Made with creamy custard-soaked brioche and topped with crunchy pecans, it’s baked to golden perfection. Use day-old bread and pantry staples to create this comforting dish everyone will love. Serve with your favorite syrup!
Ingredients
Instructions
- Prepare the custard: Beat the eggs in a large bowl. Whisk in the milk, heavy cream, ⅓ cup sugar, vanilla extract, nutmeg, and salt until well combined.
- Coat the brioche: Working in batches, dip the brioche slices into the custard mixture to coat them thoroughly.
- Assemble the casserole: Arrange the coated brioche slices in a 9-by-13-inch (23-by-33cm) ceramic or glass baking dish, overlapping slightly. Pour any remaining custard over the top. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Add toppings: Sprinkle the top of the casserole with pecans and 3 tablespoons of sugar. Cover with parchment-lined foil.
- Bake: Bake the casserole for 25 minutes, covered. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and crunchy.
- Serve: Let the casserole cool slightly before serving with Rum-Raisin Maple Syrup or your favorite syrup.
Notes
- Use day-old brioche: Slightly stale bread absorbs the custard better, giving you a soft and creamy texture without becoming soggy.
- Refrigerate overnight: Letting the casserole sit for a longer time allows the flavors to blend perfectly and ensures even soaking.
- Line the foil with parchment paper: This prevents the foil from sticking to the casserole and keeps the top neat.
- Toast the pecans lightly: For extra crunch and flavor, toast the pecans before adding them to the casserole.
- Don’t skip the sugar topping: Sprinkling sugar on top creates a caramelized, crunchy crust that elevates the dish.
Martha Stewart French Toast Casserole