Butter Pecan French Toast Breakfast Casserole

Your family will love this Overnight Butter Pecan French Toast Casserole. It’s an ideal choice for Christmas morning or any special breakfast. Assemble it the night before, then wake up to a warm, custardy casserole with pockets of crunchy, brown-sugary pecan streusel nestled between tender pieces of bread.

Great for Large Groups

This recipe scales up beautifully for large gatherings. If you’re feeding a crowd—family reunions, church breakfasts, or camps—the large-group version serves many with minimal morning effort. Made ahead and baked fresh, it offers consistent results and happy guests.

I first tasted something similar at a restaurant—light, airy bread pudding with crunchy, caramelized pecans. After a disappointing second visit, I recreated the version I remembered at home and haven’t looked back. This one keeps the pecans crunchy and full of buttery, brown-sugar flavor.

What to Serve With It

This casserole pairs well with a variety of sides. When I served it at a church Christmas breakfast, the menu included sweet rolls, tater-tot casserole, a mixed fruit salad with orange-vanilla glaze, and mini ham & cheese sliders. Combined, these make a satisfying buffet that keeps everyone happy.

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Betsy’s Butter Pecan Overnight French Toast Casserole

This may be the best French toast casserole you’ll try—tender bread balanced with a crunchy butter pecan topping. Enjoy it with or without syrup.

Prep Time: 20 mins • Cook Time: 40 mins • Total: 1 hr

Servings: 12 • Author: Betsy Edwards

Ingredients

Praline Topping:

8 tablespoons (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup pecans, chopped
4 tablespoons flour

Casserole:

1 (16–20 ounce) loaf Italian bread, cut into 1-inch slices then torn into 1-inch cubes
1 tablespoon butter (for greasing)
8 large eggs
5 tablespoons granulated sugar
1 cup milk
3 cups heavy cream
2 teaspoons vanilla
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Instructions

Two nights before serving:

Slice the bread into 1-inch slices, tear each slice into 1-inch pieces, and place them in an even layer in a pan. Leave uncovered at room temperature.
Combine all praline topping ingredients in a bowl, mix well, cover, and set aside.

Night before serving:

Grease a 9″ x 13″ pan with 1 tablespoon butter.
In a large bowl, whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour the custard over the bread, then gently lift and mix so the bread is evenly coated. Cover and refrigerate (best after at least 8 hours, up to 24 hours).

To bake:

Preheat oven to 350°F. Spread the praline topping evenly over the bread, pressing some into the gaps between pieces. Bake about 40 minutes until puffed and lightly golden; the custard should be set but slightly moist.
Sprinkle with powdered sugar and serve with maple syrup.

Large Group Version (serves 50)

Prep Time: 30 mins • Cook Time: 50 mins • Total: 1 hr 20 mins • Servings: 50

Praline Topping (large):

1/2 pound (2 sticks) butter, softened
1 cup light brown sugar, packed
1 cup pecans, chopped
1/4 cup flour

Casserole (large):

2 (16–20 ounce) loaves Italian bread, cut into 1-inch slices then torn into 1-inch cubes
1 tablespoon butter (for greasing)
16 large eggs
1/2 cup plus 2 tablespoons granulated sugar
2 cups milk
6 cups heavy cream
4 teaspoons vanilla
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Special Equipment

One 21″ x 13″ x 3.5″ disposable aluminum full-size steam table pan.

Instructions (large)

Two nights before: Slice and tear bread into 1-inch pieces. Place in an even layer and leave uncovered.
Combine praline topping ingredients and set aside.
Night before: Grease the disposable pan. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt; pour over bread and gently mix to coat. Cover and refrigerate (best after at least 8 hours, up to 24).
Bake at 350°F after topping the bread with praline mixture pressed into gaps. Bake 45–55 minutes until puffed and lightly golden; custard should be set but slightly moist. Dust with powdered sugar and serve with maple syrup.

Looking for More Breakfasts for a Crowd?

Explore additional large-group breakfast recipes on the site for a variety of crowd-pleasing options, including tater-tot breakfast casserole and sweet rolls—perfect for buffets and holiday mornings.