Description
A make-ahead baked French toast that soaks in rich eggnog and warm spices, then finishes under a crunchy brown-sugar pecan topping. Prep it the night before, slide it into the oven in the morning, and enjoy a festive, no-fuss breakfast (or dessert—no judgment). The combination of maple, cinnamon, nutmeg and cloves with a toasty pecan crumble is irresistibly cozy.
Ingredients
For the eggnog custard and casserole
- 1 loaf day-old French bread, cut into 1-inch cubes*
- 6 large eggs
- 2 1/2 cups full-fat eggnog (use full fat for best texture)
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
For the brown-sugar pecan crumble
- 1 1/2 cups pecans, coarsely chopped
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) cold butter, cut into cubes
- 1 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Prepare the dish. Lightly grease a 9×13-inch baking pan with nonstick spray or butter. Spread the bread cubes evenly across the bottom of the dish.
- Make the custard. In a large bowl, whisk together the eggs, eggnog, granulated sugar, maple syrup, vanilla, cinnamon, nutmeg, cloves and salt until smooth and well combined.
- Soak the bread. Pour the eggnog mixture over the bread cubes, toss gently so all pieces are coated, and press down lightly so the liquid sinks in. Cover the pan tightly and refrigerate overnight (or at least several hours) so the bread absorbs the custard.
- Mix the pecans. In a medium bowl, combine the chopped pecans with 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to coat and set aside.
- Make the crumble. In a food processor pulse the cold butter, brown sugar, flour, cinnamon, nutmeg and cloves until the mixture forms coarse crumbs. If you don’t have a food processor, cut the butter into the dry ingredients with a pastry cutter or two forks until pea-sized bits remain.
- Combine crumble and pecans. Stir the pecan mixture into the crumbly brown sugar mixture so the pecans are evenly coated.
- Top and bake. Remove the casserole from the fridge, scatter the pecan crumble across the top in an even layer, and bake at 350°F for 45–55 minutes. Baking time will depend on how set or custardy you prefer the center—check at 45 minutes and continue until the center is just set and the topping is golden.
- Rest and serve. Let the casserole sit 5–10 minutes after baking. Serve warm with fresh berries or extra maple syrup if you like.
Notes
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Day-old bread is ideal. Use French baguette, brioche or challah for best results. If your bread is fresh, cube it and dry the pieces on a baking sheet at 350°F for about 20 minutes to remove moisture.
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Use full-fat eggnog. Lower-fat versions can make the casserole too loose.
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Crumble can be prepped ahead. Make the pecan crumble the night before and refrigerate in an airtight container; add it right before baking.
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No food processor? No problem — cut the butter into the dry ingredients by hand until the mixture resembles coarse sand with small butter pieces.
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Check doneness by inserting a knife near the center. It should come out mostly clean with a few moist crumbs if you like it custardy.
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Storage: Refrigerate leftovers up to 4 days. Reheat single portions in the microwave or warm slices in a 350°F oven until heated through. Freeze individual portions wrapped tightly for up to 2 months.