Sticky Bun French Toast Casserole is a breakfast indulgence that’s exactly as amazing as it sounds! Soft, custardy cinnamon French toast is baked under a bubbling layer of buttery brown sugar caramel and toasted pecans, then finished with extra warm caramel sauce on top.
Sticky Bun French Toast Casserole
My absolute favorite thing about this breakfast recipe is that the majority of the work is completed the night before! That’s what makes this sticky bun french toast casserole ideal for big holidays like Thanksgiving and Christmas. Not to mention, it’s a pretty impressive breakfast treat! French toast is always a hit, but when you coat it with everything that makes a sticky bun delicious? It’s pure bliss. The soft inside and sticky, caramelized top will have everyone going back for more… Which is perfect, because this 9×13 recipe can feed a crowd!
French toast casseroles are my staple for holiday breakfasts! Check out more of my greatest hits like crockpot french toast casserole, pumpkin french toast casserole, and s’mores french toast casserole!
How do I know when it’s done?
The casserole should look puffed and golden around the edges and the center should be set rather than wet. If you’re not sure, gently insert a butter knife into the center. It should come out moist from the custard, but there shouldn’t be uncooked egg mixture clinging to it. Also, it’s important to let the casserole rest for 10–15 minutes before serving! The custard continues to set as it cools and the caramel topping thickens slightly.
How to Make Sticky Bun French Toast Casserole
- Prepare. Grease a 9×13-inch baking dish with the softened butter and evenly spread the bread pieces into the dish.
- Whisk the wet ingredients. Whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, cinnamon, vanilla, and salt in a large bowl until smooth.
- Soak the bread. Pour the egg mixture evenly over the bread, gently press the bread down so it absorbs the custard, cover, and refrigerate for at least 4 hours or overnight.
- Preheat and let it sit. Preheat the oven to 350°F and let the casserole sit at room temperature while the oven heats.
- Bake. Bake the casserole, covered with foil, for 30 minutes.
- Stir the topping. While the casserole bakes, add all the ingredients for the topping except the pecans to a small saucepan and stir until the sugar is dissolved. (Do not stir the caramel after this step, or the sugar will crystallize.)
- Cook until thickened. Let it come to a low boil over medium heat, then reduce the heat to low and let it simmer until thickened, about 10 minutes.
- Reserve some sauce and add pecans. Reserve about 1/3 of the caramel sauce in a separate small jar or bowl, then stir the pecans into the pan until evenly coated in the sauce.
- Add the topping. Remove the foil from the casserole after 30 minutes, spoon the sticky bun topping evenly over the top, and gently spread it into an even layer.
- Bake again. Return the casserole to the oven and bake uncovered for another 20-30 minutes, or until the custard is set in the center and the topping is bubbling and caramelized.
- Let it sit before serving. Let the casserole rest for 10-15 minutes before serving with the reserved caramel sauce if desired.
Storing and Reheating
Let your leftovers fully cool to room temperature before storing in an airitght container in the fridge for up to 4 days. Reheat individual portions in the microwave for 30 seconds at a time until warmed through. It reheats like a dream!
Ingredient Notes
- Butter – This is only used for coating the baking dish with.
- Bread – Grab a loaf of french or italian bread from the bakery section of your grocery store and cut it into 1-inch pieces. You want a sturdy bread that can actually absorb the custard without turning into mush.
- Eggs – These serve as the base of the custard and help bind everything together.
- Whole Milk and Heavy Cream – Yes, you need both! The whole milk thins the custard enough that it can easily soak into the bread, while the heavy cream adds extra fat, creating a richer texture.
- Brown Sugar and Granulated Sugar – The brown sugar has molasses, which deepens the rich, warm flavor, while granulated sugar creates the best sweetness.
- Cinnamon – Careful not to go too heavy handed, otherwise it’ll overpower the sticky caramel sauce.
- Vanilla – This adds so much dimension.
- Salt – Just a pinch enhances the other ingredients without making it taste salty!
For the sticky bun topping:
- Butter – I like to use unsalted.
- Brown Sugar – Do NOT swap this one with plain white sugar.
- Whole Milk – I can’t vouch for any other dairy here. Every time I use whole milk, I get the very best results.
- Pure Maple Syrup – The thin, real syrup, not the thicker pancake syrup. You can also add a splash of maple extract if you want to double down on that flavor.
- Salt
- Pecan Halves – Because of course no sticky bun is complete without these!
Enjoy!
~Nichole
Sticky Bun French Toast Casserole
Ingredients
- 2 Tbsp Butter softened, for greasing the baking dish
- 1 14-16oz Loaf Bakery French or Italian bread cut or torn into 1-inch pieces
- 8 Large eggs
- 2 Cups Whole milk
- 1 Cup Heavy cream
- 1/2 Cup Packed brown sugar
- 2 Tbsp Granulated sugar
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 1/2 tsp Salt
For the sticky bun topping:
- 3/4 Cup Butter melted
- 1 1/2 Cups Packed brown sugar
- 1/2 Cup Whole milk
- 1/3 Cup Pure maple syrup
- 1/4 tsp Salt
- 2 Cups Pecan halves
Instructions
- Grease a 9×13-inch baking dish with the softened butter and evenly spread the bread pieces into the dish.
- Whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, cinnamon, vanilla, and salt in a large bowl until smooth.
- Pour the egg mixture evenly over the bread, gently press the bread down so it absorbs the custard, cover, and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit and let the casserole sit at room temperature while the oven heats.
- Bake the casserole, covered with foil, for 30 minutes.
- While the casserole bakes, add all the ingredients for the topping except the pecans to a small saucepan and stir until the sugar is dissolved. (Do not stir the caramel after this step, or the sugar will crystallize.)
- Let it come to a low boil over medium heat, then reduce the heat to low and let it simmer until thickened, about 10 minutes.
- Reserve about 1/3 of the caramel sauce in a separate small jar or bowl, then stir the pecans into the pan until evenly coated in the sauce.
- Remove the foil from the casserole after 30 minutes, spoon the sticky bun topping evenly over the top, and gently spread it into an even layer.
- Return the casserole to the oven and bake uncovered for another 20-30 minutes, or until the custard is set in the center and the topping is bubbling and caramelized.
- Let the casserole rest for 10-15 minutes before serving with the reserved caramel sauce if desired.
Notes
This sticky bun French toast casserole can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
