Why is my casserole soggy?

It is possible that you used too much liquid for the amount of bread you have. If you have too much egg mixture, the toast will never get toasty in the oven. Also, if it is not cooked at a high enough temperature or has not been cooked long enough, the middles will be soggy even if the tops are brown and crispy.

Can I fry this on the stove?

You certainly can make this French toast casserole dish on the stove if you want to. It will be more like pecan pie french toast without the casserole which just means you cook them individually instead of in one dish. To fry, just heat a pan with oil to medium-high and cook until golden brown on each side. If the pecans are falling off, you can add them afterward.

Can I use different bread?

Many different kinds of bread would be perfect for this pecan pie french toast casserole. French bread is what this recipe calls for, but you can also use regular white bread, Texas toast, or even wheat. Another unique taste would be to use homemade banana bread you made ahead of time. But the best kind is stale bread that soaks up the egg mixture.

Pecan Pie French Toast Casserole

Name: Pecan Pie French Toast Casserole
Prep time: 25 min
Cook time: 35 min
Total time: 540 min
Ingredients: 3/4 cup whole milk; 1 cup heavy cream; 8 large eggs (room temperature); 2 tablespoons vanilla extract; 1 loaf French bread (cut into 8-10 slices); 6 tablespoons butter (unsalted); 3/4 cup light brown sugar (packed); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 tablespoons molasses; 1/2 cup maple syrup; 1 1/2 cups pecans (chopped)

Recipe Print

I love waking up knowing that this overnight Pecan Pie French Toast Casserole is ready to bake in the morning. It is the perfect French toast style recipe to prepare the night before, giving you a beautiful and decadent breakfast with hardly any prep. All it takes is a loaf of French bread, a few baking staples, and plenty of chopped pecans.

overhead shot of pecan pie french toast casserole topped with pecan pie mixture

On the weekends after a long week of kids’ activities, I want a break from standing at the stove cooking bacon or making eggs that never seem to stay warm by the time everyone eats. That is why I love breakfast casseroles I can make ahead and simply pop in the oven the next morning. They save me time, and my family still gets a hearty breakfast together. A couple of my favorites are my Croissant French Toast Casserole and this Sausage Breakfast Casserole Recipe, which always makes everyone happy at the table.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions
How to store leftovers:
Frequently asked questions
More breakfast casseroles to try:

And today I am sharing this sweet pecan pie French toast casserole that I make with eggs, heavy cream, French bread, plenty of pecans, butter, sugar, and warm spices. I love that it bakes in just 35 minutes, so while I brew coffee or make smoothies for the kids, breakfast is almost ready at the same time. It is definitely a must try for busy mornings or holiday gatherings.

Why you will love this recipe

Wake up to breakfast ready: I love that this is not a last-minute scramble but an overnight recipe that is prepped ahead and ready to bake in the morning. It is perfect when I want a holiday breakfast without rushing in the kitchen.
Sweet pecan pie twist: This is not plain French toast, it is layered with pecans, butter, brown sugar, maple syrup, molasses, and warm spices like cinnamon and nutmeg. It tastes sweet, rich, and nutty, just like a slice of pecan pie baked into breakfast.
Perfect for holidays or weekends: I like that it is not just for Christmas or Thanksgiving brunch, it also works for a relaxed weekend morning. It makes serving a crowd simple since I am not stuck flipping slices of bread on the stove.
Soft, caramelized, and buttery: The bread soaks overnight in a custard made with eggs, milk, cream, and vanilla. After baking, the casserole is tender inside with a golden pecan topping that tastes caramelized and buttery.

What you will need

pecan pie french toast casserole ingredients arranged in bowls on a table

Nuts: I use chopped pecans as the star of this casserole, but you can swap in walnuts, almonds, or any nut you like.
Bread: I slice a loaf of French bread into eight even pieces so it bakes evenly.
Dairy: Heavy cream and whole milk create a rich custard base. You can use skim or almond milk if you want a lighter option.
Eggs and vanilla: Large eggs at room temperature whisk smoothly into the mixture, and I always use pure vanilla extract for the best flavor.
Sweeteners: Light or dark brown sugar, maple syrup, and a touch of molasses sweeten the dish and give it a caramelized flavor that bakes right in.
Butter and spices: Melted butter combines with pecans for a rich topping, while cinnamon and nutmeg bring warm spice that makes the casserole taste like the holidays.

How to make

Stir the milk mixture: I whisk together the vanilla, eggs, cream, and milk in a large mixing bowl. Then, I keep whisking until everything is smooth and well combined.

milk and egg mixture in a bowl with an electric mixer

Soak the bread: I place the sliced bread in a large shallow bowl and pour the milk mixture over the top. Then, I cover it and let it chill in the fridge for at least six hours or overnight.

pouring milk mixture on top of slices of bread in a baking dish

Preheat oven and make pecan mixture: When I am ready to bake, I preheat the oven to 350 degrees F. While it heats, I melt the butter in a small saucepan, then whisk in the cinnamon, nutmeg, molasses, maple syrup, brown sugar, and chopped pecans until everything is combined.

Coat and place in a baking dish: I spread the pecan mixture evenly over the bottom of a 9×13 casserole dish.

pouring pecan pie mixture from a saucepan into a baking dish

Arrange the bread: I gently place the soaked bread slices on top of the pecan mixture. I try to keep them even so the casserole bakes nicely.

arrange bread slices on top of the pecan pie mixture in the baking dish

Bake and serve: I bake the casserole for 35 minutes until the top is golden. Then, I let it cool for about 5 to 10 minutes, sprinkle on a few extra chopped pecans, and serve it warm.

overhead shot of overnight pecan pie french toast casserole

Expert tip

Spread pecans evenly

When I prepare this casserole, I spread the pecan mixture evenly on the bottom of the dish before I layer the bread on top. If the mixture is clumped in one spot, some slices end up plain while others have too much. By making sure it is spread out, every piece bakes with that gooey, caramelized layer, and I love knowing everyone at the table gets the sweet nutty topping without fighting over the best slice.

More tips to consider:

I like using bread that is a little stale because it soaks up the custard without turning mushy. It gives the casserole a soft inside with just the right texture.
Make sure your ingredients are warmed to room temperature for the best results.
If I have a few extra minutes, I toast the pecans in a skillet before mixing them with the sugar and butter. It makes the nutty flavor even stronger.
When measuring sticky ingredients like syrup and molasses, spray the measuring cup with nonstick cooking spray.
Instead of using a casserole dish, you could use a baking sheet covered with parchment paper.
I let the casserole sit for at least ten minutes after baking. This helps the layers set so it cuts and serves more neatly.

Recipe variations and add-ins:

Chocolate pecan twist: I sprinkle 1/2 cup of mini chocolate chips into the pecan mixture before adding the bread. The chocolate melts as it bakes and turns each slice into a dessert-style breakfast.
Apple cinnamon pecan: I layer thin slices of apple between the bread and custard, then add an extra shake of cinnamon. The apples soften in the oven and give the casserole a sweet fruity flavor.
Pumpkin spice version: I stir 1/2 cup of pumpkin puree into the custard and add pumpkin pie spice instead of just cinnamon and nutmeg. It makes the casserole taste just like pumpkin pie with pecans on top.
Berry pecan casserole: I scatter 1 cup of fresh or frozen berries over the pecan layer before adding the bread. The berries bake into the custard and add a little tartness to balance the sweetness.
Banana foster style: I add sliced bananas to the pecan mixture and drizzle in a tablespoon of caramel sauce. When it bakes, the bananas caramelize and taste like a banana foster breakfast.

Serving suggestions

Every time I bake this pecan pie French toast casserole for the holidays, it ends up front and center on the table. I set out a bowl of whipped cream and it always turns into a game of who can scoop the biggest spoonful. My daughter loves to drizzle strawberry curd over her slice, while my son insists on having his plain because he says the pecans are sweet enough.

When we celebrate birthdays, I like to add a big platter of blueberry oatmeal pancakes right alongside the casserole. The kids stack them up and trade bites, and somehow the pancakes and French toast end up on the same plate. At family barbecues, I have even made this as a sweet ending instead of cake, and the pecans with the caramel topping are always gone before anything else.

How to store leftovers:

Store: I keep any leftover pecan pie French toast casserole in an airtight container in the fridge. It stays good for a day or two, and I love sneaking a piece for breakfast the next morning.
Freeze: I do not recommend freezing this casserole. The texture changes too much and you lose that soft custardy bite.
Reheat: When we have leftovers, I warm up one or two slices in the microwave for about 60 to 90 seconds. It comes out warm and sweet again, almost as good as the day I baked it.

a slice of overnight pecan pie french toast on a plate topped with ice cream

Frequently asked questions

Do I need to use French bread for this casserole?

I usually pick French bread because the slices are sturdy and soak up the custard without turning mushy. If the bakery is out, I grab brioche or challah instead, and honestly my kids sometimes prefer those because they bake up extra soft and rich.

How do I know when it is baked through?

I look for the pecan topping to be bubbling and the bread to puff up in the center. The whole kitchen smells like caramel and cinnamon when it is ready, which is the best sign. Once I see that golden top, I let it rest for a few minutes so it slices neatly without falling apart.

Do I have to let the bread sit overnight?

Although I usually let the bread soak in the creamy egg mixture for at least six hours, it still works if you only have three or four hours. If you are really pressed for time, you can bake it after just one hour, but the bread will not soak up as much custard and the flavor will not be as rich.

slice of pecan pie french toast on a plate topped with ice cream

More breakfast casseroles to try:

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