This baked French Toast Casserole with Cinnamon Pecan Streusel is a super easy make ahead breakfast or brunch recipe, perfect for Easter!
French toast is a classic breakfast and brunch item and this French Toast Casserole with Cinnamon Pecan Streusel is an easy make ahead recipe that is perfect for holiday entertaining!
In fact, I’ve made this breakfast casserole more times than I can count for various functions over the years and it is hands down a winner with all who try it!
I mean what’s not to love, from the fluffy, buttery Texas style toast, to the crunchy Cinnamon Pecan Streusel and some warm, pure maple syrup; this brunch recipe paired with fresh seasonal fruit and orange juice or hot coffee is pure heaven!
Helpful Tips and Information:
Make Ahead: This baked French toast casserole recipe can be made the night before and stored covered in the refrigerator. If making ahead, prepare the French toast (steps 1-3, minus preheating the oven) and cover casserole dish with foil and refrigerate.
Prepare and add the Cinnamon Pecan Streusel topping (steps 4-5) in the morning right before baking and bake as directed (adding an additional 5-10 minutes to the bake time, if needed). OR prepare the Cinnamon Pecan Streusel topping the night before and store in a plastic food storage container and add it to the casserole in the morning right before baking.
Serving Suggestion: This French toast recipe can be served alone with a side of fruit or could be served as part of a brunch buffet, served with this Creamy Grape Salad, Sausage and Pepper Quiche and Blueberry Lime Mimosas!
Kitchen Tip: Due to their natural oils, pecans should be stored in the freezer.
Other recipes you might enjoy:
Oven Baked Cinnamon Toast French Toast
Banana Bread French Toast with Southern Butter Pecan Syrup
Cranberry Orange Stuffed French Toast
Irish Soda Bread French Toast with Whiskey Syrup and Whipped Cream
- French Toast Casserole:
- 2 tablespoons unsalted butter
- 1 (16-24 ounce) loaf Texas toast-style bread
- 2 ½ cups milk
- 8 large eggs
- 2 teaspoons pure vanilla extract
- 3 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- --
- Cinnamon Pecan Streusel:
- ½ cup dark brown sugar
- ½ cup unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cubed
- 1 cup chopped pecans
- --
- For Serving:
- Pure maple syrup, if desired
Preheat oven to 350 degrees F. Using 1 tablespoon butter, generously grease a 9x13 inch casserole dish. Leave any extra butter in casserole dish.
Cut bread into 1-inch cubes and place cubed bread in an even layer in prepared baking dish. Set aside.
In a medium bowl whisk together milk, eggs, vanilla, maple syrup, and cinnamon. Pour French toast custard over bread in the casserole dish. (If not baking right away, cover dish and refrigerate. See note section above.)
- Prepare the Cinnamon Pecan Streusel by stirring together the brown sugar, flour, cinnamon and salt. Using a pastry cutter, fork or your fingers; cut cold butter into flour mixture until coarse crumbs are formed. Stir in chopped pecans.
Sprinkle streusel topping evenly over the bread mixture in the casserole dish.
Bake, uncovered, in a preheated 350 degree-F oven, for 30-40 minutes until golden and French toast is set.
- Serve warm with maple syrup.
Substitutes:
Milk: Any milk will work in this recipe or you could use equal parts milk and half and half or cream.
Bread: I prefer the Texas toast style bread for this, but have used French bread, sourdough bread, whole wheat bread, leftover hot dog and hamburger buns and leftover croissants.
Inspired by several recipes including one from Diamond Nuts
