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Maple Pecan French Toast Casserole - The Southern Lady Cooks


This Maple French Toast Casserole is one of our favorites! This would be a wonderful addition to any holiday morning. It’s made with croissants and you can throw this one together in 15 minutes. The flavor is wonderful and we love it topped with powdered sugar and maple syrup. You could easily use walnuts or leave the nuts out all together. The cinnamon and nutmeg gives this dish a great Christmas feel!

Maple Pecan French Toast Casserole Ingredients Needed:


Heavy Whipping Cream

Maple Syrup




Vanilla extract


Powdered Sugar

Many recipes call for milk but I really think the heavy whipping cream gave this such a great flavor. Plus it really soaked into the croissants really well. I felt like it made this recipe better but if you don’t have it, you can use milk. You could also leave the nutmeg out if you are not a fan but I really felt like it went great with the maple syrup and the pecans.

We love it topped with the powdered sugar and it’s good with or without the maple syrup. I think honey and fruit would be a great addition too. This recipe is super versatile and we love making it during the holidays.

Maple Pecan French Toast Casserole - The Southern Lady Cooks

Maple Pecan French Toast Casserole - The Southern Lady Cooks

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Maple Pecan French Toast Casserole

Delicious French toast casserole!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Breakfast

Cuisine: American, southern

Keyword: Maple Pecan French Toast Casserole

Servings: 6 servings

Author: The Southern Lady Cooks

  • 6 Large Croissants
  • 1 cup of Heavy Whipping Cream
  • 1/3 cup of 100% Maple Syrup
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 th teaspoon of ground nutmeg
  • 1 cup of pecans halves
  • Preheat oven to 375. Grease a 2 quart baking dish and set aside. Cut croissants into smaller pieces and set aside.

  • In a mixing bowl, whisk eggs together, add in milk, maple syrup, vanilla extract, cinnamon and nutmeg until well combined.

  • Next add in croissants and mix until bread is well covered. Let sit for 10 minutes.

  • Pour soaked croissant pieces into greased baking dish. Top with pecans and bake for 35- 40 minutes. If the bread starts to brown too much, you can loosely cover it with foil.

  • Top with maple syrup and powdered sugar. Serve warm.

  • If you can’t find the large croissants I would use 8-10 of the smaller ones.

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