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Maple Pecan French Toast Casserole

May 23, 20232 min read


Another french toast bake I made for the family on Christmas Eve morning! This one was a fun one to put together but also took me awhile to get the measurements right. Let me know what you think!


7 cups thick cut bread or half a loaf of your favorite bread

6 large eggs

1 1/2 cups milk

1/4 cup maple syrup

1-2 tbsp brown sugar

1 tbsp vanilla extract

2 tsp cinnamon

1/4 tsp nutmeg

1 tsp salt

1/4 cup chopped pecans

orange zest from 1/4 of an orange


4 tbsp salted butter

1/2 cup brown sugar

1/4 cup oats (I used quick cut oats but either works)

1 tsp cinnamon

Optional Toppings:

Maple syrup


Whipped cream




  1. Grab a 9x13 glass pan and spray with non-stick cooking spray or oil with butter or olive oil.

  2. Cut the bread into cubes and place in the pan. Let the bread sit out for a couple hours to dry. (Dry bread or a couple days old bread works best for this).

  3. In a large bowl add the eggs, milk, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk together.

  4. Add the egg mixture to the bread pan and let the bread soak up the mixture.

  5. Chop the pecans and add on top.

  6. Zest the orange right on top and sprinkle all over.

For the topping:

  1. Soften the butter.

  2. Add brown sugar, oats, and cinnamon and fork together until it forms a crumbly texture.

  3. Add the crumble on top of the casserole.

  4. Cover the casserole with cling wrap and let sit for a couple hours or overnight in the refrigerator. (I let mine sit in the fridge overnight).

  5. Preheat oven to 350ºF.

  6. Take the cling wrap off and cover with tin foil.

  7. Bake for 25-30 minutes with the tin foil on. Then uncover the casserole and put it back in the oven for an additional 12-20 minutes or until the top is golden brown and crispy.

  8. Take the casserole out and let it cool for a couple minutes.

  9. Enjoy topped with maple syrup, butter, yogurt, jam and/or whipped cream.

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Brigette Williams

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Location: Duluth, MN