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
Scale
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
