Anna’s French Toast Casserole

A scrumptious bread pudding with a crunchy pecan crust.

Our Creative Director, Anna makes this recipe every time she has family staying over for a holiday. She adapted it from a recipe her mom made growing up for special occasions. It is a hit with everyone who tries it… And can be made dairy free!

Snickerdoodle spice crumble dessert in a white baking dish topped with powdered sugar and pecans.

Recipe Notes

This recipe has 3 components: bread, custard, and crust. It will serve about 10 people. Make sure to leave enough time for your custard to soak into the bread overnight before baking in the morning. The consistency is like a bread pudding with a French toast feel.

{Scroll to Learn How to Make It!}

Person's hand placing brown eggs on a wooden tray, with white eggs lined up next to them. There is a block of butter and a rolling pin on the table, indicating a baking process.

Ingredients

Ingredients for the Casserole:

  • 1-2 loaves of French bread (I use baguettes, usually about 1-1/2)

  • 2 cups cream (dairy free cream does work, I have tried it!)

  • 1 cup milk (dairy free milk works!)

  • 8 eggs

  • Butter for greasing

  • 1/2 tsp nutmeg

  • 3/4 tsp cinnamon

  • 1 tbsp vanilla extract

For the Topping/Crust:

  • 1 cup softened butter (dairy free works fine!)

  • 2 tbsp corn syrup

  • 1-1/2 cup chopped pecans

  • 1 cup brown sugar

  • 1/2 tsp nutmeg

  • 1/2 tsp cinnamon

{Scroll to Learn How to Make It!}

Person beating eggs with an electric hand mixer in a stainless steel bowl on a wooden table.

Directions

1. Arrange 1 inch slices in greased 9x13 baking dish (2 layers)

2. Whisk together eggs, milk, cream, vanilla and seasonings until blended

3. Pour mixture over bread, making sure all pieces are wet. 

4. Cover and refrigerate overnight.

5. Preheat oven to 350 F.

6. Use beaters to combine softened butter with the rest of the topping ingredients. Spread over top of casserole.

7. Bake for 45-50 min until golden brown.