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JoAnna Gaines French Toast Casserole | Can't Stay Out of the Kitchen | You'll be dazzled by my version of #JoAnnaGaines #OvernightFrenchToast is the ultimate in a #holiday, weekend or company #breakfast. It's so mouthwatering this will become your go-to #recipe for #BreakfastCasseroles. #FrenchToast #pecans #HolidayBreakfast #JoAnnaGainesFrenchToastCasserole

JoAnna Gaines' French Toast Casserole

Teresa Ambra
JoAnna Gaines' French Toast Casserole is outstanding. This fantastic overnight breakfast casserole is THE breakfast casserole you want to make for company or holidays like Thanksgiving, Christmas or Easter. This delectable breakfast entree is so utterly irresistible that everyone will want more! Served with maple syrup, it makes one of the best Overnight French Toast Casseroles you'll ever eat.
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Prep Time 18 minutes
Cook Time 1 hour
Total Time 1 hour 18 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 502 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 grater to grate cold butter
  • 1 whisk
  • 1 sharp knife to slice bread
  • 1 nut chopper if nuts are not previously chopped
  • 1 small mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 9 tbsp. salted butter cold (divided use)
  • 1 1-lb. loaf Italian bread cut into one-inch thick slices
  • 12 large eggs
  • 2 cups heavy whipping cream
  • 1 cup half-and-half
  • 1/2 cup granulated sugar
  • 2 tsp. pure vanilla extract
  • 1 cup light brown sugar packed
  • 1 cup pecans coarsely chopped
  • 1/2 cup unbleached all-purpose flour
  • pinch sea salt
  • 2 tbsp. powdered sugar
  • maple syrup as desired

Instructions
 

  • Grease a 9x13x3” baking dish with the single tablespoon of softened butter.
  • Arrange the bread slices in the dish in two rows overlapping the slices.
  • In a large mixing bowl, beat eggs with a whisk.
  • Whisk in cream, half-and-half, granulated sugar and vanilla.
  • Carefully and evenly pour the egg mixture overtop of the bread.
  • Cover and refrigerate overnight.
  • The next morning: Remove dish from refrigerator and allow to sit out on counter 30 minutes before baking.
  • Preheat oven to 375°.
  • Place brown sugar, pecans, flour and salt in a small mixing bowl.
  • Grate the stick of cold butter over top of the pecan mixture.
  • Mix ingredients until crumbly.
  • Sprinkle pecan mixture over top of the bread in baking dish.
  • Bake, uncovered, about 50-60 minutes or until the custard from the eggs is completely set and topping is lightly browned.
  • Dust casserole with powdered sugar.
  • Drizzle maple syrup overtop of individual servings, as desired.

Notes

NOTE TO FOOD BLOGGERS: I have made extensive changes to amounts and contents for this recipe. Please do not plagiarize my changed content without giving me credit. If you wish to know the exact ingredients and amounts for JoAnna Gaines recipe, purchase the cookbook.
 
Recipe adapted from JoAnna Gaines, Magnolia Table Cookbook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 502kcalCarbohydrates: 36gProtein: 9gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 262mgSodium: 171mgPotassium: 201mgFiber: 1gSugar: 31gVitamin A: 1206IUVitamin C: 1mgCalcium: 100mgIron: 2mg
Keyword breakfast, breakfast casserole, brunch, food, french toast, overnight french toast, recipe
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