Picture this: warm, cinnamon-kissed bread soaked in a rich custard and baked with a sticky pecan pie topping that crackles as you cut into it. That’s exactly what the Baked Pecan Pie French Toast Recipe delivers—a comforting, special-occasion breakfast turntable that feels cozy and indulgent all at once.
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Why You'll Love This Recipe
This isn’t just any French toast—it’s the one that stole my heart at a weekend brunch with friends and quickly became my go-to for holidays and Sunday mornings. It’s as much about the luscious pecan pie topping as it is the custardy bread beneath.
- Decadent flavor combination: The mix of maple, brown sugar, and pecans creates that authentic pecan pie taste in every bite.
- Make-ahead ease: Soaking the bread overnight means you can prep in advance and simply bake when you’re ready.
- Perfect texture contrast: Soft, custardy inside with a beautifully caramelized, crunchy pecan topping.
- Impress without stress: This recipe looks and tastes like you spent hours creating it, when really you’re just letting the oven do most of the work.
Ingredients & Why They Work
The Baked Pecan Pie French Toast Recipe balances rich dairy, warming spices, and sweet syrups to recreate a pecan pie experience in French toast form. Each ingredient plays a role in layering flavor and texture, so don’t skip on the quality!
- Heavy cream: Adds luscious richness to make the custard ultra creamy.
- Whole milk: Thins the custard slightly so it soaks nicely into the bread.
- Eggs: The binding agents that turn this into a custardy bake rather than soggy toast.
- Vanilla: Infuses warmth and depth into the custard base.
- Challah bread: Soft, slightly sweet, and sturdy enough to soak up the custard without falling apart.
- Butter: Melts into a nutty base flavor for the pecan topping.
- Brown sugar: Provides molasses notes and caramelizes beautifully in the topping.
- Corn syrup: Keeps the topping glossy and sticky without crystallizing.
- Maple syrup: Adds natural sweetness and depth—feel free to use pure maple for best flavor.
- Pecan pieces: The star crunch that makes this French toast feel like pie.
- Cinnamon: Warms up the syrup mixture and ties all the flavors together.
- Salt: Enhances all the sweetness and balances the flavors.
Make It Your Way
I love tweaking this Baked Pecan Pie French Toast Recipe depending on the season or who’s joining me for breakfast. You can easily swap the pecans for walnuts or add a splash of bourbon for an adult twist. Don’t hesitate to make it your own!
- Variation: One December, I added a sprinkle of nutmeg to the custard and a drizzle of salted caramel on top—totally elevated the cozy factor.
- Dietary tweak: Use almond milk and coconut cream for a dairy-free version that still tastes indulgent.
- Seasonal add-on: Fresh sliced pears or apples baked on top add a lovely twist during fall.
Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe
Step 1: Whisk the Custard Perfectly
Start by whisking together the heavy cream, whole milk, eggs, and vanilla in a large flat pan or casserole dish. I find that a balloon whisk helps combine everything smoothly without overworking the eggs.
Step 2: Soak the Challah Bread Overnight
Arrange the challah slices in the custard mixture. Flip them gently to coat both sides, then cover the dish tightly with plastic wrap. I’ve learned the longer soak (I usually leave it overnight) really lets the bread soak up all that custard flavor without falling apart.
Step 3: Prepare the Pecan Pie Topping
While the 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, cooking for another minute to meld the flavors. Take it off heat, then stir in the pecan pieces. This syrupy topping is what makes this recipe feel like pure magic!
Step 4: Assemble and Bake
Pour the pecan pie topping into the bottom of your greased 9x13-inch dish, spreading it evenly. Then place the soaked bread slices on top in a single layer. Bake uncovered for 30 to 35 minutes, or until the bread turns a gorgeous golden brown and the topping bubbles.
Top Tip
From my many attempts to perfect this Baked Pecan Pie French Toast Recipe, I’ve noticed how a few little tweaks can make a big difference in the final taste and texture.
- Custard soak time: Don’t rush this step—an overnight soak makes the bread tender but moist, not mushy.
- Butter quality: Using real, good-quality butter makes the pecan topping more flavorful and rich.
- Watch the bake: Around the 25-minute mark, start peeking so you catch that perfect golden brown without burning.
- Don’t skimp on pecans: They’re the crunch that balances the custard’s softness, so be generous!
How to Serve Baked Pecan Pie French Toast Recipe
Garnishes
I usually dust mine with a little powdered sugar and add a dollop of freshly whipped cream—that lightens the richness just perfectly. Sometimes, a drizzle of extra maple syrup or even a scoop of vanilla ice cream (for a special occasion) is the ultimate treat.
Side Dishes
With this Baked Pecan Pie French Toast Recipe, I like to keep the sides simple: fresh berries or a crisp apple salad bring brightness. Crispy bacon or sausage on the side can also balance the sweetness beautifully.
Creative Ways to Present
For a brunch party, I lay out the French toast on a wooden board surrounded by clusters of pecans, little bowls of syrup, and fresh fruit slices. It turns the table into a feast centerpiece and sparks great conversation!
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftover pieces in an airtight container in the fridge for up to 3 days. They hold up nicely but do soak up the topping syrup a bit more, so reheating is important.
Freezing
I’ve also frozen leftover slices by wrapping them individually in foil and placing them in a freezer bag. They thaw well and still taste great if reheated gently.
Reheating
To reheat, I pop slices into a toaster oven or regular oven at 325°F for 10-12 minutes. This crisps the topping back up and warms the insides evenly without turning soggy like a microwave might.
Frequently Asked Questions:
Absolutely! While challah is ideal because it’s rich and sturdy, brioche or even Texas toast will work well. Just make sure the bread isn’t too thin or too crumbly so it absorbs the custard without falling apart.
You can soak the bread overnight or up to 24 hours ahead. The longer soak helps the custard soak in deeply, but I wouldn’t recommend soaking longer than a day as the bread might become overly mushy.
Yes! Use a gluten-free bread that’s thick sliced and sturdy. Keep in mind that texture and soak times might vary, so adjust your custard soak accordingly.
You can reduce the brown sugar and syrup a bit in the topping if you prefer less sweetness. Adding less corn syrup or swapping it for honey can also tone down the sugary punch while keeping the topping sticky and flavorful.
Final Thoughts
This Baked Pecan Pie French Toast Recipe really changed the way I think about French toast. It’s comforting and nostalgic, but clever enough to impress guests or treat yourself to a special breakfast. I can’t wait for you to try it and add your own spin—because once you’ve experienced that contrast of custard and crunchy pecan pie topping, you’ll be hooked just like I am.
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Delicious 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
This Baked Pecan Pie French Toast is a decadent twist on classic French toast, featuring challah bread soaked in a rich creamy custard, topped with a buttery pecan pie sauce, and baked to golden perfection. Perfect for a special breakfast or brunch.
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 pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla until fully combined.
- Soak Bread: Submerge the sliced challah bread into the custard mixture, flipping each slice to ensure both sides are thoroughly coated. Cover the dish tightly with plastic wrap and chill in the refrigerator for at least 4 hours or overnight for the best texture.
- Preheat Oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking dish to prevent sticking.
- Make Pecan Pie Sauce: Melt butter in a small saucepan over medium heat. Stir in the brown sugar, corn syrup, maple syrup, cinnamon, and salt. Continue cooking for one more minute, then remove from heat and stir in the pecan pieces to evenly coat them in the sauce.
- Assemble Dish: Pour the warm pecan pie sauce evenly into the bottom of the prepared baking dish. Arrange the soaked challah slices in a single layer on top of the sauce.
- Bake: Bake the assembled dish in the preheated oven for 35 minutes, or until the bread is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let cool for a few minutes before serving to allow the sauce to set slightly. Serve warm for a delicious indulgent breakfast or brunch.
Notes
- For best results, soak the bread overnight to fully absorb the custard.
- Challah bread is preferred for its rich, tender texture; brioche can be used as a substitute.
- Use fresh pecans for optimal flavor and crunch.
- You can prepare the pecan pie sauce ahead and reheat before assembling.
- This dish is rich—serve with fresh fruit or a light side to balance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 210 mg
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