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This Overnight French Toast Casserole recipe is made with cubes of brioche soaked overnight in a custard mixture of eggs, milk, maple syrup and almond extract. Topped with toasted pecans and finished with a simple maple cinnamon whipped cream. Similar to my Blueberry French Toast Casserole this recipe is perfect for a Mother’s Day breakfast, Easter brunch, or weekend get-together.
This isn’t just breakfast. It’s a weekend indulgence, the perfect Easter or Mother’s Day breakfast, and a great recipe to come back to time and time again when you need something just that little bit extra.
Table of Contents
- 😍 Why You’ll Love Overnight French Toast Casserole
- 🗒 Ingredients You’ll Need To Make Overnight French Toast Casserole
- 👀 How To Make Overnight French Toast Casserole
- 🗒️ Variations & Substitutions
- 🤔 FAQ’s
- 🍴 Leftovers? Lucky you.
- 👩🏻🍳 Hungry For More?
- 💌 Let’s Stay Connected
- Overnight French Toast Casserole with Maple Cinnamon Whipped Cream Recipe
😍 Why You’ll Love Overnight French Toast Casserole
Perfect for special occasions: a great options for a Mother’s Day breakfast, Easter brunch or celebratory meal.
Easy to prepare: prepare the day before and bake it the next morning.
Versatile: top with your favourites fruits such as blueberries, strawberries or raspberries.
🗒 Ingredients You’ll Need To Make Overnight French Toast Casserole
Casserole Ingredients
Brioche: a delicious bread choice as it’s slightly sweet and buttery.
Pecans: provides a delicious nutty and crunchy texture.
Eggs: used as the base ingredient to create the custard mixture which helps give structure to the overnight French toast casserole.
Milk: slightly thins out the egg mixture.
Maple syrup: adds a slightly rich and nutty maple flavour to the brioche.
Vanilla extract: adds a subtle sweetness.
Almond extract: compliments the pecans well, and adds a nutty flavour.
Brown sugar: adds a rich and warm depth of flavour.
Cinnamon, nutmeg & salt: adds a subtle spice and warmth to the overnight French toast casserole that pairs well with the pecans.
Maple Cinnamon Whipped Cream
Whipping cream: 33%
Maple syrup
Confectioners’ sugar: aka powdered sugar
Cinnamon
👀 How To Make Overnight French Toast Casserole
Prepare the bread: first, slice the brioche into small cubes and add to a large baking dish.
Prepare the mixture: secondly, whisk together the eggs, milk, maple syrup, vanilla, almond extract, packed brown sugar, cinnamon, nutmeg, and salt. Pour over the bread.
Refrigerate: Next, cover with plastic wrap and place in the refrigerator for at least 6 hours, or up to overnight.
Bake: finally, bake uncovered for 35-45 minutes.
🗒️ Variations & Substitutions
Bread variations: sourdough, challah, French bread and croissants will all work.
Dairy/non dairy variations: almond or coconut milk will work. Alternatively, both heavy cream and half and half will work as substitutions for 2% milk.
Nut variations: walnuts, hazelnuts or almonds can be substituted for pecans.
🤔 FAQ’s
Certainly! While brioche is highly recommended, alternatively you can use challah or sourdough. However, the main tip is to ensure the bread is a thicker cut.
Of course! If you have a nut allergy, simply omit entirely from the recipe. Instead you can add dried fruits such as raisins.
Firstly, allow the casserole to cool down entirely. Then, cover with plastic or place in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven until warm throughout.
While freezing is possible, the texture may change slightly. To freeze, allow the casserole to come to room temperature. Next, cover tightly with plastic wrap, then freeze for up to 2 months. To cook, thaw overnight in the refrigerator, then bake according to recipe instructions.
🍴 Leftovers? Lucky you.
Make ahead: Assemble as per recipe instructions, cover with plastic wrap and this will keep fresh in the fridge for up to 24 hours.
Storage: Store leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: While freezing is possible, the texture may change slightly. To freeze, allow the casserole to come to room temperature. Next, cover tightly with plastic wrap, then freeze for up to 2 months. To cook, thaw overnight in the refrigerator, then bake according to recipe instructions.
Reheating: Microwave for 30-45 seconds or bake in a 375 degree oven for 15-20 minutes.
👩🏻🍳 Hungry For More?
- Blueberry Lemon Muffins
- Morning Glory Muffins
- Chex Mix Puppy Chow
- Apple Cake
- Cinnamon Hawaiian Rolls with Pumpkin Cream Cheese Frosting
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Overnight French Toast Casserole with Maple Cinnamon Whipped Cream
Equipment
- 1 9×13 baking dish
Ingredients
- 1 loaf (400 grams) brioche bread, 1-2 days old, cut into small cubes
- 3/4 cup toasted pecans, roughly chopped
- 6 eggs
- 1¾ cup milk, 2%
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Maple Cinnamon Whipped Cream
- 1½ cups 33% whipping cream
- 3 tbsp maple syrup
- 1/3 cup confectioners' sugar, start with 3 tbsp and if you want it sweeter add another 2 tbsp
- 1 tsp cinnamon
Instructions
- Spray a 9×13 baking dish with nonstick cooking spray.
- Cut the brioche bread into small cubes, and add to the prepared baking dish.
- To a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, almond extract, packed brown sugar, cinnamon, nutmeg, and salt.
- Once well combined, pour evenly over the bread. Evenly add the chopped pecans to the top.Gently press the bread cubes and pecans into the egg mixture ensuring that each piece is submerged into the liquid.Cover with plastic wrap and place in the refrigerator for at least 6 hours, or up to overnight.
- When ready to bake, preheat your oven to 375 °F.Bake uncovered for 35-45 minutes or until the top is golden and the casserole is fully set. Sammy's tip: loosely cover with aluminum foil if the top or edges appear to be browning too quickly.
- Allow to rest for 5 minutes before serving.
- In the meantime, prepare the whipped cream.Using a handheld or stand mixer, whip together the heavy cream, maple syrup, confectioners' sugar and cinnamon on medium speed for 1 minute.
- Increase the speed to medium/high and continue beating until stiff peaks form.Don't over-beat, but don't stop beating until a thicker cream has formed, similar to a cool-whip consistency.
- Serve and top with a generous spoon of the maple cinnamon whipped cream and a drizzle of maple syrup.
Video
Notes
Dairy/non dairy variations: almond or coconut milk will work. Alternatively, both heavy cream and half and half will work as substitutions for 2% milk.
Nut variations: walnuts, hazelnuts or almonds can be substituted for pecans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My bread soaked up all the egg mixture overnight. So in the morning I beat two eggs and a quarter cup of milk and poured it over the top before baking. Turned out. Terrific!