Description
This Baked Pecan Pie French Toast combines the richness of pecan pie flavors with the comforting texture of French toast. Soaked challah bread is baked in a luscious mixture of cream, eggs, and vanilla, topped with a warm pecan syrup for an indulgent breakfast or brunch treat.
Ingredients
Scale
French Toast Mixture
- ½ cup heavy cream
- ½ cup whole milk
- 7 eggs
- 1 ½ tablespoons vanilla
- 1 loaf challah bread, sliced
Pecan Pie Topping
- 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 the soaking mixture: In a large flat-bottom pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla until fully combined.
- Soak the bread: Place the sliced challah bread into the mixture, flipping to coat both sides thoroughly. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard.
- Preheat the oven: Remove the soaked bread from the refrigerator and preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish to prevent sticking.
- Make the pecan topping: In a small saucepan over medium heat, melt the butter completely. Add the brown sugar, corn syrup, maple syrup, cinnamon, and salt, stirring continuously and cooking for about 1 minute until well combined and slightly thickened.
- Add pecans: Remove the saucepan from the heat and stir in the pecan pieces so they are evenly coated in the syrup mixture.
- Assemble the dish: Pour the pecan syrup mixture evenly into the bottom of the prepared baking dish. Arrange the soaked bread slices on top in a single layer to ensure even baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the bread is golden brown and the custard is set.
- Serve warm: Remove from the oven and let cool slightly before serving. Enjoy your delicious baked pecan pie French toast warm for breakfast or brunch.
Notes
- For best results, soak the bread overnight to maximize custard absorption.
- Challah bread is preferred for its texture and sweetness, but brioche can be used as a substitute.
- If you don’t have corn syrup, substitute with additional maple syrup or honey, though the texture may vary slightly.
- To make this dish gluten-free, use gluten-free bread and verify that other ingredients are gluten-free.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 210 mg
