This decadent dish combines the comforting flavors of cinnamon rolls and French toast, creating a warm, gooey, and sweet breakfast experience.
Ingredients
Scale:
1 loaf (about 16 ounces) Bread (such as brioche or challah)
6 large Eggs
2 cups Milk
1/2 cup Granulated sugar
2 teaspoons Vanilla extract
1 tablespoon Cinnamon
1/2 teaspoon Salt
1 cup Pecans (chopped)
1/2 cup Brown sugar
1/4 cup (melted) Butter
Maple syrup (for serving, to taste)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Cut the bread into 1-inch cubes and place them evenly in the greased baking dish.
In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth.
Pour the egg mixture over the bread cubes, ensuring that all the pieces are soaked well. Gently press down on the bread to help it absorb the mixture.
In a separate bowl, mix the melted butter, brown sugar, and chopped pecans until combined. Sprinkle this mixture over the soaked bread.
Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
Let the casserole cool for a few minutes before serving. Drizzle with warm maple syrup and enjoy!
