French Toast Casserole Built the Night Before

Ingredients

• 1 large loaf day-old brioche, cut into cubes (680 g)
• 2 cups whole milk (480 g)
• 1 cup heavy cream (240 g)
• 8 large eggs (400 g)
• 1/2 cup light brown sugar, divided (100 g)
• 2 teaspoons ground cinnamon, divided (6 g)
• 2 teaspoons vanilla extract (10 g)
• 3/4 teaspoon fine salt (4 g)
• 4 tablespoons unsalted butter, melted (56 g)
• 3/4 cup chopped pecans (85 g)

Instructions

1. Prepare. Grease a metal 9-by-13-inch dish and spread the brioche cubes to the corners. Whisk eggs, milk, cream, half the brown sugar, half the cinnamon, vanilla, and salt until completely blended. Pour slowly over the bread, pausing to wet exposed corners. Press once with a spatula; do not compact the cubes.
2. Assemble. Cover the dish and refrigerate for 8 hours. The next morning, uncover and look between the center cubes. Custard should be absorbed, with moist bread visible but no large puddle. Mix the remaining brown sugar and cinnamon with pecans and melted butter, then scatter loose clumps evenly over the surface.
3. Bake. Move the cold metal dish directly into a 350°F (175°C) oven. Bake uncovered for 40 to 45 minutes. The decisive cue is a crisp, browned top and a center that rises slightly without liquid custard pooling around a knife. If the pecans color early, lay foil loosely over the final portion of baking.
4. Finish. Leave the casserole undisturbed briefly so portions cut cleanly, then divide it into 8 squares. Use a thin spatula to reach beneath the soaked bottom layer. Finish with berries or a restrained pour of maple syrup. The interior should stay tender and custardy while the pecan ridges remain distinctly crisp.

Notes

• Use a metal baking dish for a straight-from-cold bake. Refrigeration supplies the full eight-hour soak, while the topping stays separate until morning. Judge doneness in the center, where custard should be set without becoming dry.
• Refrigerate for up to 4 days. Reheat one portion for 60 seconds, then check before adding short bursts.

Nutrition Facts