Recipe Background
It's amazing what different cultures and culinary traditions can do with established dishes. Go to various parts of the United States and you'll find vastly different yet equally delicious styles of cornbread, as just one example. Bring French toast to the South and you'll find a new breakfast marvel: The South's Best French Toast Casserole! The French toast bake is as fluffy, golden, and sweet as ever before with its custard crust, but on top is something special - pecan pie filling, with its crunchy, buttery nuts and smoky brown sugar sticky joy! The South's Best French Toast Casserole is faster than most other French toast casseroles and tastes like the marriage of breakfast and dessert. So, celebrate cultural fusion by grabbing your plate and giving yourself a big slice!
It's amazing what different cultures and culinary traditions can do with established dishes. Go to various parts of the United States and you'll find vastly different yet equally delicious styles of cornbread, as just one example. Bring French toast to the South and you'll find a new breakfast marvel: The South's Best French Toast Casserole! The French toast bake is as fluffy, golden, and sweet as ever before with its custard crust, but on top is something special - pecan pie filling, with its crunchy, buttery nuts and smoky brown sugar sticky joy! The South's Best French Toast Casserole is faster than most other French toast casseroles and tastes like the marriage of breakfast and dessert. So, celebrate cultural fusion by grabbing your plate and giving yourself a big slice!
Ingredients
For the French toast:
- 1 loaf French bread about 18 inches long
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
For the pecan pie topping:
- 1 1/2 cups pecans
- 1 stick butter
- 1 1/2 cups light brown sugar packed
- 1/2 cup light corn syrup
- 1/3 cup maple syrup
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with butter or nonstick spray.
- Cut the bread into 16 slices, each about 1-inch-thick.
- In a large bowl, mix together the eggs, the milk, the cream, 1/4 cup of the light brown sugar, the granulated sugar, the cinnamon, and the vanilla.
- Dip the bread slices into the custard mixture, four at a time, letting each slice rest in the mixture for 1 minute per side.
- Once the bread is soaked, place the soaked slices in the prepared baking dish, shingling them slightly.
- Once all the bread has been soaked and shingled, pour any remaining custard mixture over the top of the bread.
- Let the casserole rest.
- Roughly chop the pecans, leaving some whole.
- Combine the butter, the remaining brown sugar, the corn syrup, and the maple syrup in a medium saucepan.
- Place the saucepan over medium heat and cook, stirring, until the sugar is dissolved, about 4 minutes.
- Transfer the saucepan from the heat and stir in the pecans.
- Spoon the pecan pie mixture all over the tops of the bread slices.
- Cover the casserole and bake for 20 minutes.
- Uncover the casserole and bake until the custard is set and the topping is golden brown, about 25-30 minutes.
- Let rest for 10 minutes before slicing and serving.
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