Name: Baked Pecan Pie French Toast Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: ½ cup heavy cream; ½ cup whole milk; 7 eggs; 1 ½ tablespoons vanilla extract; 1 loaf challah bread, sliced; 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

There’s something truly irresistible about the combo of sweet pecans and warm spices wrapped up in a soft, custardy bread, and that’s exactly what makes the Baked Pecan Pie French Toast Recipe such a standout. This dish is like a cozy hug on a plate, perfect for a weekend brunch or a special breakfast treat that feels both comforting and indulgent.

The image shows a close-up of several thick, golden-brown slices of bread soaked in a shiny, syrupy glaze, all topped with a generous layer of whole and broken pecan nuts. The bread slices are arranged tightly together, each covered with rich, caramel-colored syrup that pools slightly around the edges. The texture of the bread looks soft and soaked, while the pecans provide a firm, crunchy contrast with their deep brown, glossy finish. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe
Top Tip
How to Serve Baked Pecan Pie French Toast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Pecan Pie French Toast Recipe

Why You'll Love This Recipe

I get really excited about this recipe because it takes the classic French toast game to a whole new level with that sticky, nutty pecan pie topping baked right in. It’s truly a crowd-pleaser that’s easy enough to make but feels like a special occasion.

Decadent Flavor: The blend of maple syrup, brown sugar, and pecans creates a rich, pie-like topping that’s hard to beat.
Hands-Off Prep: Soaking the challah bread overnight means all the custard goodness seeps in, making baking a breeze.
Perfect Texture: Soft, custardy bread with a crispy, caramelized bottom layer means you get the best of both worlds.
Great for Feeding a Crowd: This recipe easily serves 4 to 6, making it ideal for family mornings or brunch with friends.

A white square dish holds a rich dessert with three layers: the top layer is a shiny, sticky caramel covered with whole pecans, dark brown and glossy in texture, the middle layer is a golden-brown soft filling that looks moist and smooth, and the bottom layer is a light, dense base that supports the sweet filling. A spoon lifts a portion of the dessert, showing the thick caramel and pecans firmly covering the soft middle layer, with more pieces visible in the dish below. The scene is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays an important role to create the luscious texture and that signature pecan pie flavor. Don’t skimp on the quality of challah bread or the pecans—you’ll taste the difference!

Flat lay of rich pecan pieces, glossy brown sugar crystals, golden maple syrup in a small pool, smooth heavy cream in a clear jar, whole brown eggs with a warm hue, thick slices of golden challah bread, a pat of creamy butter, and a sprinkling of warm cinnamon powder beautifully arranged and balanced on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Heavy Cream: Adds richness and creates a luxuriously creamy custard that clings to the bread.
Whole Milk: Lightens the custard a bit and balances the cream’s thickness for the perfect soak.
Eggs: The binding agent that helps set the custard around the bread, giving great structure.
Vanilla: Essential for warmth and sweetness, rounding out the flavors beautifully.
Challah Bread: Soft yet sturdy, challah soaks up the custard without falling apart.
Butter: Used to create the caramel sauce base and add richness to the pecan topping.
Brown Sugar: Gives depth with its molasses flavor, perfect for that sticky topping.
Corn Syrup: Keeps the caramel sauce smooth and prevents crystallization.
Maple Syrup: Adds an extra layer of natural sweetness and complexity.
Pecan Pieces: The star crunch—roasted pecans add texture and enhance the nutty flavor.
Cinnamon: A warm spice that complements the sweet elements and nuts beautifully.
Salt: Just a pinch to balance all the sweetness and boost flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This baked pecan pie French toast is already a winner, but I love switching it up whenever I can. Whether you want to kick up spice levels or add fresh fruit, it’s versatile enough to suit your taste and the season.

Add Fruit: I’ve had success adding sliced apples or pears between the soaked bread layers for a little fresh zing.
Use Different Nuts: Pecans are classic, but walnuts or pecan-walnut mixes work nicely too.
Dairy-Free: Try replacing heavy cream and milk with coconut milk for a dairy-free twist that’s still creamy and delicious.
Extra Spice: A pinch of nutmeg or allspice alongside the cinnamon adds warmth and depth.

Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe

Step 1: Soak Your Bread for Maximum Custard Infusion

Whisk together the heavy cream, whole milk, eggs, and vanilla in a large, flat-bottomed dish—something like a casserole work great. Dip each challah slice, flipping to coat both sides thoroughly. Then, here’s the magic: cover the dish tightly with plastic wrap and let it chill for at least 4 hours or overnight. This soaking step is what makes every bite melt-in-your-mouth perfect.

Step 2: Prepare the Sizzling Pecan Pie Glaze

Preheat your oven to 350°F and grease a 9x13-inch baking dish so nothing sticks. Melt the butter in a small saucepan over medium heat, then stir in brown sugar, corn syrup, maple syrup, cinnamon, and salt. Let it cook for about a minute to blend everything together beautifully—then remove from heat and fold in your pecan pieces. Your kitchen will smell amazing by now.

Step 3: Assemble and Bake to Golden Perfection

Pour the pecan mixture into the bottom of your prepared dish. Then carefully layer the soaked challah slices on top in a single layer. Pop it in the oven and bake for 30 to 35 minutes until you see the edges turning a gorgeous golden brown. The bread gets beautifully set with that irresistible caramelized bottom crust from the sauce.

Top Tip

After making this quiche-worthy baked pecan pie French toast several times, I’ve learned some key tricks that will help you nail it every time.

Overnight Soak: Don’t rush the soaking step—it’s worth planning ahead so the bread soaks up all that custard flavor deeply.
Use Challah Bread: I tried brioche once but the challah’s texture is just right—not too heavy, not too fragile.
Watch the Baking Time: Check around the 30-minute mark to prevent over-baking—golden edges with a slightly soft center is the sweet spot.
Serve Warm: This recipe tastes best fresh out of the oven, so plan your timing accordingly to enjoy it at its peak.

How to Serve Baked Pecan Pie French Toast Recipe

Pecan Pie French Toast - Serving Suggestion

Garnishes

I usually stick to a simple dusting of powdered sugar and an extra drizzle of warm maple syrup. Sometimes I add a dollop of whipped cream or a spoonful of vanilla yogurt to balance the sweetness. A sprinkle of chopped pecans on top adds a beautiful crunch and looks lovely.

Side Dishes

Fresh fruit like berries or orange segments brightens the plate and adds some refreshing contrast. Crispy bacon or breakfast sausage pairs delightfully for a savory counterpart. I’ve also served it with a simple green salad when I turned this into a brunch centerpiece.

Creative Ways to Present

For special occasions, I’ve arranged individual servings in little ramekins with a pecan and syrup drizzle in a pretty pattern. Another fun idea is layering the baked French toast cubes in parfait glasses with whipped cream and fresh fruit — it feels fancy but is easy to pull off.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover them tightly with foil or store in an airtight container in the fridge. It’s best eaten within 2 days before the bread starts losing that delicate texture, but it still tastes great reheated.

Freezing

I’ve frozen baked slices in individual portions by wrapping them well in plastic wrap and foil. When I’m ready to enjoy, I thaw overnight in the fridge, and while the texture isn’t quite as perfect as fresh, the flavors still shine and it’s super convenient.

Reheating

To reheat, I pop the slices in a 350°F oven until warmed through, usually about 10-15 minutes—this keeps the topping crispy, unlike the microwave which can make it soggy. A quick broil at the end can revive that caramelized crunch if needed.

Frequently Asked Questions:

Can I use bread other than challah for this recipe?

You can, but challah is ideal for soaking up the custard without getting too soggy or falling apart. Brioche is a good alternative if you can’t find challah, but avoid thinner breads like white sandwich bread as they may become too mushy when soaked.

How far ahead can I soak the bread?

For best results, soak your bread overnight or at least 4 hours. This lets the custard fully penetrate the slices, creating a rich and tender texture. You can soak up to 24 hours in advance, just keep it well-covered and chilled.

What’s the best way to prevent the topping from sticking to the baking dish?

Lightly grease your baking dish before pouring in the pecan pie sauce. Using butter or non-stick spray works well. The combination of butter and syrup in the topping helps reduce sticking as it caramelizes, but proper greasing ensures an easy cleanup.

Can I prepare this recipe dairy-free?

Yes! Swap heavy cream and whole milk for coconut milk or almond milk alternatives. Use a dairy-free butter substitute for the topping as well. The texture changes slightly, but the flavor remains delicious and satisfying.

Final Thoughts

This Baked Pecan Pie French Toast Recipe has quickly become one of my favorite go-to brunch dishes because it feels so indulgent yet isn’t complicated. Whenever I serve it, I see smiles all around the table, which for me means it’s a recipe worth keeping in your rotation. If you want a breakfast that’s comforting, impressive, and downright delicious, give this one a try—you really can’t go wrong!