- Gather the Ingredients
Gather all ingredients and measure them out before starting the recipe.
- Prepare the Baking Dish
Brush 1 tablespoon of the butter over the bottom and sides of a 13- x 9-inch baking dish. Place bread chunks evenly in the dish and sprinkle with pecans.
- Make the Custard Mixture
Whisk together the half-and-half, eggs, brown sugar, vanilla, salt, 2 tablespoons of the maple syrup, the remaining 2 tablespoons melted butter, and 1/2 teaspoon of the cinnamon in a large bowl.
- Combine and Refrigerate
Pour the half-and-half mixture over the bread chunks and pecans and press lightly to ensure all bread pieces are absorbing liquid. Cover and refrigerate for at least 8 hours.
- Bake and Serve
Preheat the oven to 375 F. Sprinkle the cinnamon sugar evenly over the casserole and bake until the bread has puffed and the topping is crispy, about 40 to 45 minutes. Let sit for 10 minutes before serving.
Directions
