Pecan Apple French Toast Casserole
Fluffy on the inside with a crispy, caramelized topping, this easy Pecan Apple French Toast Casserole can be whipped up in the morning or the night before for a decadent breakfast!
Ingredients
For Casserole:
- Cooking spray
- 1 loaf sourdough bread, cubed
- lemon juice
- 2 large apples, diced (tossed in lemon juice)
- 8 eggs
- 2 cups whole milk
- 1/4 cup Fischer & Wieser Pecan Apple Butter
- 1/8 cup sugar
- 1/4 tsp salt
- Maple syrup (for serving)
- Powdered sugar (optional, for serving)
- Whipped cream (optional, for serving)
For Topping:
- 1 stick butter
- 3/4 cup brown sugar, lightly packed
- 1/2 cup all purpose flour
- 1/2 cup pecans, chopped
- 2 tbsp Fischer & Wieser Pecan Apple Butter
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with cooking spray.
- Place bread cubes in greased baking dish and top with diced apples. Set aside.
- In a large bowl beat eggs with milk, Fischer & Wieser Pecan Apple Butter, sugar, and salt. Pour evenly over bread cubes and apples making sure to cover all of the bread.
- Melt butter in a medium-sized bowl in the microwave. Add brown sugar, flour, pecans, and Fischer & Wieser Pecan Apple Butter. Mix until well-combined then spoon over top of the casserole. Don’t worry if you don’t cover everything. It will melt down into the casserole and leave a few crispy pieces on top.
- Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. If top starts browning too quickly, loosely cover with foil for the last 10 minutes.
- Serve warm and top with a little powdered sugar (optional), maple syrup, and a dollop of whipped cream (optional).
Notes
To make the night before: Complete steps 1-4. Cover casserole tightly with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator and rearrange apples and bread pieces to get them re-moistened. Allow to sit out for 20 minutes. Complete steps 5-7 above.