French Toast Casserole with Maple Pecan Crunch

Grease a 9×13-inch baking dish. Spread the cubed bread evenly in the dish.

Make the Custard:

In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt.

Pour the custard mixture evenly over the bread cubes.

Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the bread to soak in the custard.

Make the Crunch Topping:

In a small bowl, combine chopped pecans, brown sugar, flour, and cinnamon.

Cut in the cold butter until the mixture becomes crumbly, then stir in the maple syrup.

Sprinkle this topping evenly over the soaked casserole before baking.

Bake:

Preheat the oven to 350°F (175°C).

Bake the casserole uncovered for 45–50 minutes, or until it is golden brown and set in the center. If the top browns too quickly, tent with foil and continue baking.

Serve & Enjoy:

Allow the casserole to cool for 5-10 minutes before serving.

Drizzle with warm maple syrup and serve with fresh fruit or whipped cream if desired.

Serving and Storage Tips: