Description

This Caramel Pecan French Toast Bake is a decadent and comforting breakfast casserole perfect for weekend brunches or holiday mornings. Cubed French bread is soaked in a rich mixture of eggs, milk, brown sugar, vanilla, and cinnamon before being topped with crunchy pecans and luscious caramel sauce. Baked until golden brown, this dish offers a delightful combination of creamy custard and crispy topping that will satisfy any sweet tooth.

Ingredients

Scale

French Toast Base

1 loaf of French bread, cubed
6 large eggs
2 cups milk
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

Toppings

1 cup pecans, chopped
1 cup caramel sauce

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the French toast casserole.
Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
Arrange Bread: Place the cubed French bread evenly in the prepared baking dish, creating a base layer for the custard mixture.
Make Custard Mixture: In a large bowl, whisk together the eggs, milk, brown sugar, vanilla extract, and cinnamon until fully combined and smooth.
Soak Bread: Pour the egg mixture evenly over the cubed bread to ensure all pieces absorb the custard. Let it soak for 30 minutes to really infuse the flavors.
Add Pecans: Sprinkle the chopped pecans evenly on top of the soaked bread for a crunchy texture and nutty flavor.
Drizzle Caramel: Pour the caramel sauce over the pecans and bread mixture to add sweetness and a sticky glaze.
Bake: Bake the French toast casserole in the preheated oven for 45 minutes or until the top is golden brown and the custard is set.
Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing and serving warm.

Notes

For extra flavor, try adding a pinch of nutmeg to the custard mixture.
You can substitute pecans with walnuts or almonds if preferred.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a dairy-free version, replace milk with almond or oat milk and use dairy-free caramel sauce.
Ensure the bread soaks long enough to absorb the custard fully, which makes the bake creamy and delicious.