Steam-Baked French Toast Breakfast Casserole

Emily Farris
Emily Farris
December 1, 2021
Breakfast casseroles are amazing for many reasons, but mostly because you can do most of the work the night before you plan to eat them. For this decadent French toast version, cinnamon raisin bread soaks in an uncooked custard overnight then gets topped with a super-easy praline sauce before it goes into the Anova Precision Oven for 35 minutes. We call this a breakfast casserole, but you could just as easily call it “bread pudding” and serve it with ice cream for dessert. 
Prep Time
Cook Time
Steam-Baked French Toast Breakfast Casserole
5 (1)
For the Casserole
1 lb
sliced cinnamon raisin bread
2 cups
heavy cream
1 cup
8 large
2 Tbsp
granulated sugar
1 tsp
ground cinnamon
¼ tsp
kosher salt
For the Praline Topping
1 cup
brown sugar
8 oz (2 sticks)
unsalted butter
2 Tbsp
light corn syrup
1 cup
whole pecans

1. Start Casserole

Make the casserole: Generously butter an 8- by 12-inch (or similar size) baking dish. Slice each piece of bread down the middle, and arrange the pieces vertically in the dish.
Start Casserole

2. Add Custard and Chill

In a large bowl, whisk together the cream, milk, eggs, sugar, cinnamon, and salt. Pour evenly over the bread, then use your fingers or a spoon to gently press each piece into the custard. Cover and refrigerate overnight.
Add Custard and Chill

3. Let Warm

An hour before you plan to cook, remove the casserole from the refrigerator. Uncover and let sit on the counter to warm up.
Let Warm

4. Preheat the Oven

Sous Vide Mode: Off
Steam: 50%
Temp: 335°F
Heat: Rear

5. Prepare Topping

Make the topping: Combine the brown sugar, butter, and corn syrup in a small saucepan. Set over medium heat. Cook, stirring gently, until the butter has melted and the sugar has dissolved. Add the pecans and stir to coat. Remove from the heat.
Prepare Topping

6. Top and Bake

Evenly drizzle the praline topping over the casserole (use as much or as little as you want). Transfer to the oven and bake for 40 minutes. 
Top and Bake
Sous Vide Mode: Off
Steam: 50%
Temp: 335°F
Heat: Rear
00:40 Timer

7. Rest and Serve

Let rest for at least 15 minutes before serving with whipped cream and berries.
Rest and Serve
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