Description
A warm, comforting breakfast casserole perfect for weekends, brunches, or special mornings. Soft bread soaked in a sweet cinnamon custard and topped with crunchy toasted pecans makes every bite irresistible.
Ingredients
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1 loaf brioche or challah bread, cut into 1-inch cubes
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1 cup pecans, toasted and roughly chopped
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8 large eggs
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2 cups whole milk
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1 cup heavy cream
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1/2 cup granulated sugar
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1/4 cup brown sugar
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2 tablespoons ground cinnamon
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2 teaspoons vanilla extract
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1/4 teaspoon salt
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2 tablespoons unsalted butter, melted (for greasing the dish)
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Optional: powdered sugar or maple syrup for serving
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter.
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Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.
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Place bread cubes evenly in the prepared dish and sprinkle toasted pecans on top.
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In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, cinnamon, vanilla, and salt until smooth.
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Pour custard over bread, pressing gently to soak all cubes. Let sit 10–15 minutes.
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Bake for 45–55 minutes, until the top is golden and custard is set.
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Cool 5–10 minutes before serving. Optionally dust with powdered sugar or drizzle with maple syrup.
Notes
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Stale bread works best for soaking custard.
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Can be made the night before; refrigerate and bake in the morning.
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Customize with fruit, extra nuts, or spices for added flavor.
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Store leftovers covered in the fridge for 3–4 days; reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes