Wake Up to This French Toast Casserole Recipe With Pecan Butter Topping by Chef Gigi

Wake Up to This French Toast Casserole Recipe With Pecan Butter Topping

Entertaining during the morning or early afternoon hours? This decadent French toast breakfast or brunch casserole recipe with pecan butter topping recipe will keep you where you need to be – with your guests and out of the kitchen. This French toast casserole recipe is so easy and so delicious, you may not want to save it for special occasions or holidays. Wake up to this easy French toast casserole anytime!

The breakfast casserole is made with a loaf of day-old brioche, eggs, half and half, milk, sugar, vanilla extract, cinnamon, nutmeg, ground cloves and salt. You can add some currents or raisins into the mix, too, if desired. The casserole sits over night and before baking you top it with the pecan butter topping. The topping is a sweet combination of butter, brown sugar, chopped pecans, light corn syrup, cinnamon, nutmeg, cloves and ginger. Bake the brunch casserole and serve with maple syrup and fresh fruit. 

Cuisine: European
Prep Time: 15 minutes (plus overnight)
Cook Time: 30 to 40 minutes

Total Time: 45 to 55 minutes
Servings: 6


  • 1 loaf brioche bread, day old and cut into large cubes
  • 8 large eggs, beaten
  • 2 cups half and half
  • 1 cup milk
  • 1/4 cup granulated sugar or coconut sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup currants, soaked in 1/2 cup amaretto or water (optional)

Pecan Butter Topping

  • 1/2 pound (8 ounces) salted butter
  • 1 cup packed light brown sugar
  • 1 1/2 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger

For Serving

  • maple syrup, warm
  • fresh pears, sliced (optional)

Here’s how to make it:

  1. Generously butter a 9x13-inch high-sided ovenproof baking dish. Set aside.
  2. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, salt, currants and their soaking liquid, and spices. With a whisk, whip until blended and slightly aerated.
  3. Place large cubes of the Brioche bread into the mixture and quickly, but gently, toss making sure all are cubes are covered evenly with the milk-egg mixture. Spoon the bread into the prepared baking dish and drizzle any remaining egg mixture on the bread making sure the bread is doused well. Cover tightly with plastic wrap and refrigerate overnight.
  4. To make the pecan butter topping, combine all the ingredients well.
  5. The next morning, preheat the oven to 350 degrees F. Top the casserole with the butter pecan topping. Cover with foil and bake for 30 to 40 minutes, or until eggs are puffed and warmed through. Remove the foil during the last 10 minutes of bake time. Serve with the warmed maple syrup and fresh, sliced pears.

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Coconut Sugar $5 & Up
Vanilla $4 & Up
Cinnamon $3 & Up
Nutmeg $4 & Up
Cloves $4 & Up
Brown Sugar $3 & Up
Currants $5 & Up
Pecans $4 & Up
Ginger $4 & Up
Maple Syrup $6 & Up

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Elisa Schmitz
What?! This sounds crazy good! Any chance it’ll still taste delish if I use gluten-free bread, Chef Gigi Gaggero ? Yum!
Chef Gigi
Yes, yes...... of course we must have our GF brother and sisters indulging right along with us! Oxoxox
Elisa Schmitz
This looks amazing and I'm thinking of making it when I host my parents for brunch soon. Thank you, Chef Gigi Gaggero !

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