Cinnamon Pecan Overnight French Toast Casserole is an easy but impressive brunch recipe served with maple syrup. It’s perfect for the holidays or a special weekend breakfast.
Cinnamon Pecan Overnight French Toast Casserole
This easy Overnight French Toast Casserole is a simple and delicious brunch recipe that is perfect for serving a crowd. Whether you are serving your family a special breakfast on a Sunday morning or hosting a special holiday brunch, this recipe is winner. It’s got all the great flavors of traditional french toast with a little cinnamon pecan twist. Crunch pecans top off the soft french toast for a nice contrast in textures and flavors.
How to Make Overnight French Toast Casserole
To make this French Toast Casserole, soak a loaf of French bread in an egg and cream mixture spiked with cinnamon and vanilla. Layer the pieces of bread in a casserole and pour any extra egg mixture over the bread. Top the french toast bake with chopped pecans and cover it up and stick it in the refrigerator.
What goes with french toast for brunch?
French Toast is such a great breakfast, but it often feels like it needs a side dish for a complete brunch. I love serving a carb heavy meal like french toast with a light salad on the side. A fruit salad like Strawberry Gorgonzola Salad is a fresh and delicious recipe that pairs wonderfully with the rich french toast casserole.
Can you use stale bread for French toast?
This french toast casserole is the perfect way to use up a loaf of stale bread. The stale bread soaks up the egg mixture wonderfully and after it’s baked you will never know the difference. Frankly, a really fresh loaf of french bread is less ideal if you aren’t making this overnight, because it won’t quickly absorb the liquids.
- 1 loaf of stale French bread, (not the crusty kind)
- 5 eggs
- 2/3 c. half and half
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/3 c. chopped pecans
- Preheat oven to 350°. In a large bowl, whisk together the eggs, half and half, vanilla, cinnamon and nutmeg.
- Cut the loaf of French bread into 1 inch thick slices. Dunk each piece of bread in the egg mixture.
- Arrange the pieces of soaked bread in a sprayed 9"x13" pan. Pour the remaining egg mixture over the slices of bread and cover.
- Refrigerate covered for 4-12 hours. Pull back the cover and top with the chopped pecans. Return the cover.
- Bake at 350° for 10 minutes covered. Remove the cover and bake an additional 20 minutes. Serve with maple .
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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