Ingredients
Scale
- 1 bakery-style loaf of sourdough bread
- 1 cup chopped pecans
- 8 large eggs
- ½ cup full-fat greek yogurt
- ½ cup maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups milk, any kind
- ¼ teaspoon salt
- ⅓ cup white whole wheat flour
- ½ cup chopped pecans
- ¼ cup brown sugar, or coconut sugar
- 4 tablespoons butter, room temperature (or coconut oil)
Instructions
- Preheat the oven to 350ºF and spray a 10 x 7-inch baking dish with cooking spray.
- Chop the sourdough into bite-sized pieces, about 1-1 ½ inches wide, or tear it apart with your hands if it's fresh.
- Transfer the bread into the casserole dish.
- Sprinkle 1 cup of chopped pecans over the bread and toss to combine.
- In a large bowl, whisk together eggs, Greek yogurt, maple syrup, cinnamon, nutmeg, milk, and salt.
- Pour the egg mixture over the bread and use your hands to press the pieces down to fully coat them.
- Refrigerate overnight, or for at least 30 minutes if you plan to bake it right away.
- To make the streusel topping, mix white whole-wheat flour, chopped pecans, brown sugar, and butter until it forms a crumble.
- Remove the casserole from the fridge and ensure the bread is submerged in the egg mixture before baking.
- Cover with aluminum foil and bake at 350ºF for 30 minutes.
- Remove the foil, add the streusel topping, and bake for an additional 15-25 minutes, depending on desired moisture.
- Let cool for 5-10 minutes before slicing.
Notes
For a richer flavor, let the casserole sit overnight before baking.
Serve warm, topped with extra maple syrup or fresh fruit.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 210mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.