Joanna Gaines French Toast Recipe

This Joanna Gaines French Toast recipe is a decadent, make-ahead casserole that transforms breakfast into a special occasion. Featuring chunks of sourdough or French bread soaked overnight in a rich vanilla custard and finished with a crunchy, caramelized pecan praline topping, it creates a sweet, soufflé-like dish that feeds a crowd with minimal morning effort.

Joanna Gaines French Toast Ingredients

• 1 loaf Sourdough or French Bread: Torn into 1-inch chunks. (About 10-12 cups). Stale bread works best to absorb the liquid without disintegrating.
• 8 Large Eggs: The base of the rich custard.
• 1 cup Heavy Cream: Provides the luxurious, creamy texture.
• 1/2 cup Whole Milk: Thins the custard slightly.
• 1 cup Granulated Sugar: Sweetens the egg mixture.
• 2 teaspoons Vanilla Extract: Essential for that classic French toast flavor.
• 1 cup (2 sticks) Salted Butter: Softened. (For the topping).
• 1 cup Light Brown Sugar: Packed. (For the topping).
• 1 cup Chopped Pecans: (For the topping). Adds the signature crunch.
• Fresh Berries: Strawberries or blueberries, for serving.
• Powdered Sugar: For dusting.
• Maple Syrup: For serving.

How To Make Joanna Gaines French Toast

1. Grease: Grease a 9×13-inch baking dish with butter or nonstick cooking spray. Arrange the torn bread chunks evenly in the dish.
2. Whisk: In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, and vanilla extract until completely smooth and combined.
3. Pour: Evenly pour the egg custard mixture over the bread. Press the bread down gently with a spoon to ensure every piece is submerged and soaking up the liquid.
4. Chill: Cover the dish tightly with foil or plastic wrap. Refrigerate overnight (or for at least 4 hours) to allow the bread to fully absorb the custard.
5. Preheat: The next morning, preheat your oven to 375°F (190°C). Remove the casserole from the fridge while the oven heats up.
6. Mash: In a medium bowl, use a fork or pastry blender to mash together the softened butter, brown sugar, and chopped pecans until crumbly and combined.
7. Top: Sprinkle the pecan praline mixture evenly over the top of the soaked bread.
8. Bake: Bake for 40 to 45 minutes, or until the top is golden brown and the center is set (not runny).
9. Serve: Remove from the oven and let cool for 5 to 10 minutes. Dust with powdered sugar and serve warm with fresh berries and syrup.

Recipe Tips

• Bread: Sourdough is Joanna’s preferred bread because its tangy flavor cuts through the intense sweetness of the praline topping. However, Brioche or French bread works if you prefer a softer texture.
• Soaking: Do not skimp on the soaking time. The “overnight” aspect allows the liquid to penetrate the center of the bread chunks so they bake up fluffy rather than dry.
• Topping: If the pecans start browning too quickly before the egg is set, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
• Serving: This dish is very sweet due to the praline topping. Serve it with something acidic like fresh strawberries or savory like bacon to balance the sugar.

What To Serve With French Toast

• Bacon: Crisp, salty bacon is the perfect counterpoint to the sweet praline topping.
• Fresh Fruit: Sliced strawberries, blueberries, or bananas.
• Whipped Cream: A dollop of unsweetened whipped cream.
• Hot Coffee: Essential for a hearty brunch.

How To Store French Toast Casserole

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave for 45-60 seconds.
• Freezing: You can freeze baked squares. Wrap tightly in plastic and foil. Thaw in the fridge overnight and warm in the oven.

French Toast Nutrition Facts

• Calories: ~550 kcal
• Fat: 35g
• Carbohydrates: 52g
• Protein: 10g
• Nutrition information is estimated per serving based on 12 servings.

FAQs

Try More Recipes:

• Joanna Gaines Pancake Recipe
• Joanna Gaines Cheddar Biscuits Recipe
• Joanna Gaines Biscuit Recipe