French Toast Bake

This indulgent French toast casserole turns your regular breakfast into something worth celebrating that'll make everyone beg for more. When thick Texas toast soaks up a lush custard and gets covered with a crispy brown sugar pecan mixture, you get an amazing blend of textures that works pure magic when served hot.

I whipped this up for our family's Christmas breakfast many years back, and we've stuck with it as our tradition since. The smell of vanilla and cinnamon filling up the house just brings everyone to the table full of excitement.

Ingredients

• Texas toast thick bread: Makes a solid foundation that stays firm. Go for bread that's at least 3/4 inch thick for the best outcome.
• Large eggs: Form the base of your custard. Fresh eggs with deep orange yolks boost the richness.
• Heavy cream: Brings that wow-factor richness. Don't compromise with anything less than full fat for the right feel.
• Whole milk: Works with the cream for perfect texture. Skip the skim or you'll miss out on that smooth creaminess.
• Vanilla extract: Adds cozy flavor throughout. Real vanilla makes a big difference you can taste.
• Ground cinnamon: The must-have French toast flavor. Grind it fresh for the best smell and taste.
• Brown sugar: Turns wonderfully gooey during baking. Go for dark brown for stronger molasses flavor.
• All purpose flour: Makes the topping come together right. Don't pack it when you measure.
• Chopped pecans: Gives you that wonderful nutty crunch. Lightly toast them first for extra flavor.
• Melted butter: Pulls all the topping stuff together. Pick unsalted so you can control the saltiness.

Step-by-Step Instructions

Prepare the Baking Dish:

Spray your 9x13 baking dish completely with non-stick spray, getting all the edges and corners too. This stops the custard from sticking while it bakes and makes it way easier to serve.

Create the Base:

Cut your Texas toast into 1 1/2 inch squares and spread them out evenly in your greased dish. Making similar-sized pieces means everything will soak and bake the same way.

Mix the Custard:

In a big bowl, beat together eggs, heavy cream, milk, brown sugar, vanilla extract, and cinnamon till they're fully mixed. Keep whisking hard for about 2 minutes until you see one smooth color and no egg whites floating around.

Combine Bread and Custard:

Slowly pour your custard mix over all the bread pieces, making sure to get every bit covered. Use a spatula to softly push the bread into the liquid so each chunk gets totally soaked.

Chill the Mixture:

Cover your dish tightly with plastic wrap and stick it in the fridge for at least 2-3 hours or leave it overnight. This sitting time lets the bread suck up all the custard, giving you a pudding-like inside while keeping its shape.

Prepare the Topping:

In a medium bowl, mix brown sugar, flour, chopped pecans and melted butter. Stir until you get crumbles that stick slightly when pressed. Your perfect topping should feel damp but not wet.

Bring to Room Temperature:

Take your cold dish out of the fridge and let it sit on the counter for about 30 minutes. This helps everything bake more evenly and cuts down on cooking time.

Apply the Topping:

Scatter the brown sugar pecan mix evenly across the soaked bread, making a nice layer over the whole thing. Be sure to get the mixture all the way to the edges too.

Bake to Perfection:

Put the uncovered dish in a 350°F oven that's been preheated and bake for 45-55 minutes. You want a golden brown crunchy top, with the middle set but still a bit moist. Stick a knife in the center to check if it's done.

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That brown sugar pecan topping really makes this dish special. I came up with this topping trick a few years back while trying out different French toast ideas, and it instantly took the dish from nice to amazing. Something wonderful happens when brown sugar gets all caramelized with butter and coats those crunchy pecans.

Storage and Reheating

This French toast bake stays good in the fridge for up to 3 days when kept in a sealed container. To warm it up, wrap it in foil and heat in a 325°F oven for about 15-20 minutes until it's hot throughout. The foil keeps the top from burning while the inside warms. Single portions can go in the microwave for 30-45 seconds, though you'll lose some of that topping crunch.

Serving Suggestions

This French toast bake tastes fantastic by itself, but adding some real maple syrup makes it absolutely divine. For a full brunch setup, serve it with fresh berries and some crispy bacon to cut through the sweetness. A spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream turns it into a fancy dessert your guests won't stop talking about.

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Making It Your Own

Don't be afraid to switch things up based on what you like. Try walnuts or almonds instead of pecans, or mix in dried cranberries or blueberries with the bread before baking. For chocolate lovers, toss in some chocolate chips among the bread chunks. In autumn, add 1/4 teaspoon of nutmeg and a pinch of cloves to your custard for a fall-inspired flavor. I love how flexible this dish can be, which is part of why it's so great.

Frequently Asked Questions

→ How can I plan ahead for this meal?

You can soak the bread in custard and leave it in the fridge overnight. The next day, add the topping and bake.

→ What can I use instead of Texas toast?

Breads like challah or brioche work great. Just make sure they really soak up the custard mixture.

→ Any tips for storing extras?

Keep leftovers in a tight-sealed container or wrap them up and refrigerate for up to 3 days. Reheat in the oven to enjoy them warm.

→ What if I need a nut-free version?

No problem—leave out the pecans or switch in some nut-free granola for that crunchy texture.

→ What’s the best way to serve this dish?

Serve it hot with maple syrup, fruits, or whipped cream for some added sweetness and flair.