There’s something magical about waking up to the warm, nutty aroma of my Baked Pecan Pie French Toast Recipe filling the kitchen. It’s like a cozy hug on a plate—rich, sweet, and perfectly satisfying with that wonderful pecan crunch that sets it apart from your usual French toast.
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Why You'll Love This Recipe
I first made this Baked Pecan Pie French Toast Recipe on a chilly weekend morning when I wanted something that felt indulgent but was easy to prep ahead. It quickly became a family favorite, especially because it combines the gooey sweetness of pecan pie with that classic French toast custard soak.
- Hands-off Prep: This recipe lets you soak the bread overnight, making morning cooking stress-free and relaxing.
- Perfect Texture: The baked layer of pecan pie sauce beneath soft, custardy bread creates a delightful contrast in every bite.
- Decadently Nutty Flavor: Toasted pecans mixed with maple and brown sugar syrup make this French toast irresistibly rich.
- Feeds a Crowd: It’s generous enough to serve 4-6 hungry people, great for brunch gatherings or holiday mornings.
Ingredients & Why They Work
Every ingredient in this Baked Pecan Pie French Toast Recipe plays a crucial role in building layers of flavor and texture. From the rich custard soak to the buttery-sweet pecan topping, understanding why each one matters helps you nail the recipe every time.
- Heavy Cream: Adds luscious creaminess to the egg custard, making the soak rich but still silky.
- Whole Milk: Lightens the custard slightly so it’s not overly dense.
- Eggs: The binding agent that sets the custard and gives structure.
- Vanilla Extract: Brings out a warm, fragrant note in the custard.
- Challah Bread: Its slightly sweet, airy texture soaks up the custard beautifully without becoming mushy.
- Butter: Creates the slick base for the pecan pie syrup and adds rich flavor.
- Brown Sugar: Provides deep molasses notes that balance the sweet syrup.
- Corn Syrup: Helps keep the pecan pie sauce glossy and perfectly sticky.
- Maple Syrup: Adds a natural sweetness and complexity.
- Pecan Pieces: The star crunch that adds texture and buttery nuttiness.
- Cinnamon: Gives a subtle warmth that complements the pecans and syrup.
- Salt: Enhances all the sweet flavors and provides balance.
Make It Your Way
I love getting creative with this Baked Pecan Pie French Toast Recipe depending on the occasion. You can easily switch up the nuts, sweeteners, or even the bread to suit your taste or dietary needs.
- Nut Swap: I once tried walnuts instead of pecans for a different crunch profile; it was delicious and gave a slight earthiness.
- Vegan Adaptation: Try coconut milk instead of cream and milk, and use a flax egg in place of real eggs for a plant-based twist.
- Spice It Up: A pinch of cardamom or nutmeg added to the custard can add a festive aroma, especially around the holidays.
- Bread Choice: Brioche or a sturdy sourdough make great alternatives to challah, just be sure to slice thickly for soaking.
Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe
Step 1: Soak the Bread Like a Pro
First, whisk together your heavy cream, whole milk, eggs, and vanilla in a large casserole dish—this is your custard magic. Then, dip each slice of challah, flipping to coat both sides thoroughly. I like to lay the slices flat so they soak up just enough without falling apart. Cover tightly with plastic wrap and pop it in your fridge for at least 4 hours, or even better, overnight. This slow soak means the bread absorbs flavor fully and bakes up custardy but not soggy.
Step 2: Prepare the Pecan Pie Sauce
While your oven preheats to 350°F, melt butter in a small saucepan over medium heat. Stir in brown sugar, corn syrup, maple syrup, cinnamon, and salt. Keep stirring for about a minute until everything is combined and glossy—this syrupy base is what gives the pie layer that finger-licking goodness. Then fold in the chopped pecans. The key here is to not overcook the syrup; keeping it just shy of bubbling ensures it sets nicely under the bread without becoming hard.
Step 3: Assemble and Bake
Pour the pecan pie sauce into the bottom of your greased 9x13 inch baking dish. Then layer the soaked bread slices on top in a single layer—don’t crowd them, so heat circulates evenly. Slide the dish into the oven and bake for 30-35 minutes until the bread turns a beautiful golden-brown. Keep an eye on it the last few minutes; it should be set in the middle but still soft and gooey.
Top Tip
I’ve learned that timing and soaking are everything with this Baked Pecan Pie French Toast Recipe. Here’s what helped me get it consistently right:
- Overnight Soak is Key: I used to rush the soaking step and ended up with dry edges—so don’t skip the fridge time!
- Sauce Temperature: Remove your pecan pie syrup right before it bubbles to keep that perfect sticky texture.
- Use Thick Bread Slices: Thicker slices hold up better and soak in more flavor without turning to mush.
- Bake in the Center Rack: This helps the bread brown evenly while the pecan pie layer below cooks through.
How to Serve Baked Pecan Pie French Toast Recipe
Garnishes
I love finishing this with a dusting of powdered sugar and a drizzle of extra maple syrup for shine and sweetness. Fresh whipped cream or even a scoop of vanilla ice cream on top takes it into absolute comfort-food territory. To brighten it up a bit, sometimes I sprinkle chopped fresh berries—strawberries or raspberries are my go-to.
Side Dishes
This recipe is quite rich, so I usually keep sides light and fresh. Crisp bacon or sausage links add a savory contrast that balances the sweetness perfectly. For something lighter, a simple green salad with citrus vinaigrette or fresh fruit salad works wonderfully alongside.
Creative Ways to Present
For special occasions, I sometimes bake this in mini ramekins instead of one big dish—perfect for individual portions and a fancy presentation. Another fun idea is to layer small pecan pie French toast stacks with dollops of cream and berries between layers, making a stunning brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
When we have leftovers (which rarely lasts more than a day!), I store them covered tightly in the fridge. This way they keep moist and prevent the pecan layer from drying out.
Freezing
I’ve frozen individual portions wrapped in foil and placed in freezer bags. It freezes well and keeps its flavor, though the texture softens slightly once thawed, so I recommend reheating crisply to bring it back to life.
Reheating
To reheat, I prefer the oven at 325°F wrapped loosely with foil for about 15 minutes to warm evenly without drying out. Quick zap in the microwave works too but can make it a little soggy.
Frequently Asked Questions:
Absolutely! Brioche works great because of its rich, tender crumb. If using denser breads like sourdough, slice thickly to ensure a good custard soak without getting too soggy.
You can soak the bread in the custard overnight or up to 24 hours ahead; just make sure it stays tightly covered in the refrigerator to prevent drying out.
Yes! Use your favorite gluten-free bread that has a sturdy texture. Be aware that gluten-free bread sometimes soaks differently, so keep an eye on firmness during baking.
For a crispier topping, try broiling the baked French toast for the last 2-3 minutes. Watch carefully so it doesn’t burn! This caramelizes the pecans nicely.
Final Thoughts
Every time I make this Baked Pecan Pie French Toast Recipe, it reminds me why comfort food doesn’t have to be complicated. It fills the room with warmth and gives you that perfect balance of sweet and nutty flavors. I hope you enjoy making it as much as I do—and it brings a little extra joy to your mornings, whether for family, friends, or just yourself. You’re going to love the way it turns your breakfast into a special occasion!
Print
Baked Pecan Pie French Toast Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in this rich and decadent Baked Pecan Pie French Toast, featuring challah bread soaked in a creamy vanilla custard and baked with a buttery pecan pie-inspired sauce. Perfect for a special brunch or dessert, this dish combines the comforting flavors of pecan pie with the classic breakfast favorite.
Ingredients
Custard Mixture
- ½ cup heavy cream
- ½ cup whole milk
- 7 eggs
- 1 ½ tablespoons vanilla
Bread
- 1 loaf challah bread, sliced
Pecan Pie Sauce
- ½ cup butter
- 1 cup brown sugar
- ¼ cup corn syrup
- ⅓ cup maple syrup
- 1 ⅓ cup pecan pieces
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Prepare Custard: In a large flat-bottom casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla extract until thoroughly combined.
- Soak Bread: Place the challah bread slices into the custard mixture, flipping them to ensure both sides are fully coated. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Preheat Oven and Prepare Baking Dish: When ready to bake, preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking dish to prevent sticking.
- Make Pecan Pie Sauce: In a small saucepan over medium heat, melt the butter completely. Stir in the brown sugar, corn syrup, maple syrup, cinnamon, and salt. Continue cooking and stirring for 1 minute to blend flavors.
- Add Pecans: Remove the saucepan from heat, then stir in the pecan pieces thoroughly to coat them with the sauce.
- Assemble Dish: Pour the pecan pie sauce evenly into the bottom of the prepared baking dish. Arrange the soaked bread slices in a single layer on top of the sauce.
- Bake: Bake in the preheated oven for 35 minutes or until the bread turns golden brown and the sauce is bubbly.
- Serve: Remove from the oven, let cool slightly, then serve warm. Enjoy this decadent baked pecan pie French toast as a special breakfast or dessert.
Notes
- For best flavor, soak the bread overnight in the custard mixture.
- Use challah bread or brioche for a rich, tender texture.
- If you prefer a less sweet dish, reduce the brown sugar to ¾ cup.
- Maple syrup enhances the flavor but can be substituted with additional corn syrup if needed.
- Leftovers can be refrigerated and reheated in the oven for best texture.
- Make sure to grease the baking dish well to prevent sticking due to the sugary sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 210 mg
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