Description
A sweet, custard-based breakfast bake topped with a crunchy maple pecan crumble. Prepared overnight for a simple, warm morning meal.
Ingredients
Scale
- 6 cups brioche or challah bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 4 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup (for topping)
Instructions
- Grease a 9×13 inch baking dish and spread the bread cubes evenly across the bottom.
- In a large mixing bowl, whisk together eggs, milk, 1/2 cup maple syrup, vanilla, and cinnamon until smooth.
- Pour the custard mixture over the bread, pressing the cubes down with a spatula to ensure total saturation.
- Cover the dish with foil and refrigerate for at least 6 hours or overnight.
- Preheat your oven to 350F (175C).
- In a small bowl, stir together chopped pecans, melted butter, and 2 tablespoons of maple syrup.
- Sprinkle the pecan mixture evenly over the top of the chilled casserole.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let rest for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American