Zapappy

Name: Overnight Pecan French Toast Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 585 min
Yield: 8
Cuisine: American
Ingredients: 1 large day-old challah loaf, cut into 1-inch cubes; 8 large eggs; 2 cups whole milk; 1 cup heavy cream; 1/4 cup pure maple syrup; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 3/4 teaspoon Diamond Crystal kosher salt; 1 tablespoon finely grated orange zest; 1 cup toasted pecan halves, coarsely chopped; 1/4 cup packed light brown sugar; 2 tablespoons unsalted butter, melted; 1 tablespoon unsalted butter, softened

Cooking

Zapappy

Cooking

American

Overnight Pecan French Toast Casserole

Overnight baked French toast with custard-soaked challah, crisp exposed corners, toasted pecans, fragrant orange zest, and a restrained maple-brown-sugar ripple.

8 servings · 25 minutes prep · 50 minutes cook

Ingredients

Bread and Custard

1 large day-old challah loaf, cut into 1-inch cubes
8 large eggs
2 cups whole milk
1 cup heavy cream
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon Diamond Crystal kosher salt
1 tablespoon finely grated orange zest

Pecan Finish

1 cup toasted pecan halves, coarsely chopped
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted

For the Pan

1 tablespoon unsalted butter, softened

Directions

Dry and Layer the Bread

If the challah is not dry, spread the cubes on a sheet pan and bake at 275°F / 135°C until dry at the edges but not browned, 15 to 20 minutes; cool. Grease a 9-by-13-inch baking pan with the softened butter, and add half the bread.
Scatter half the pecans over the bread, add the remaining bread, and reserve the remaining nuts for the morning.

Soak Overnight

Whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, salt, and orange zest until completely blended.
Pour the custard slowly over the bread, pressing the cubes once so exposed faces are moistened without crushing them. Cover and refrigerate for at least 8 hours and no more than 18 hours.

Top and Bake

Take the pan from the refrigerator 20 minutes before baking. Heat the oven to 350°F / 175°C. Mix the reserved pecans, brown sugar, and melted butter, then scatter over the casserole.
Cover loosely with foil and bake for 30 minutes. Uncover and bake until the top is browned, the center no longer sloshes, and several central spots register at least 160°F / 71°C, another 18 to 25 minutes. Rest 10 minutes before cutting.
After service, portion leftovers into shallow containers and refrigerate within 2 hours. Keep refrigerated for 3 to 4 days and reheat to 165°F / 74°C before serving.