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Breakfast / Brunch

French Toast Casserole with Pecan-Streusel Topping

For breakfast, this French Toast Casserole is the best of creamy, custardy French toast.


12 servings

Total Time

1 hour + chilling & cooling

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Coat a 10-inch cast-iron skillet with nonstick spray.

For the French toast, arrange bread slices in prepared skillet by lining the outside of the skillet, then working into center.

Whisk together eggs, cream, milk, sugar, vanilla, cinnamon, and salt in a measuring cup with a pour spout; pour over bread, cover with foil, and refrigerate overnight.

Preheat oven to 350°.

Remove casserole from refrigerator and let stand at room temperature 30 minutes. For the streusel, combine brown sugar, flour, cinnamon, and salt; cut in butter until mixture is crumbly. Stir in pecans and sprinkle streusel over casserole.

Bake casserole until bread is puffed and golden brown, 1 hour. Let casserole stand 10 minutes before sprinkling with powdered sugar and serving with syrup.


To add challah slices to the skillet, work from the outside in. When you get to the center, you may have to fold some pieces in half.


Place the skillet on a baking sheet before pouring the custard over top to help catch any overflow.

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