Description
This Baked Pecan Pie French Toast recipe combines the rich flavors of pecan pie with classic French toast. Slices of challah bread are soaked in a custard made with heavy cream, whole milk, eggs, and vanilla, then baked atop a buttery, sweet pecan pie sauce made with brown sugar, corn syrup, maple syrup, cinnamon, and pecans. The dish is perfect for a festive brunch or special breakfast gathering, serving 4 to 6 people with a golden, gooey, and crunchy finish.
Ingredients
Scale
Custard Mixture
- ½ cup heavy cream
- ½ cup whole milk
- 7 eggs
- 1 ½ tablespoons vanilla extract
Bread
- 1 loaf challah bread, sliced
Sauce and 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 custard: In a large flat-bottom pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla extract until fully combined.
- Soak the bread: Place the challah bread slices into the custard mixture, flipping to coat both sides evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard.
- Preheat the oven and prepare baking dish: About 30 minutes before baking, preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish to prevent sticking.
- Make the 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 this mixture for an additional 1 minute while stirring to combine all ingredients thoroughly. Remove from heat and fold in the pecan pieces.
- Assemble the dish: Pour the warm pecan pie sauce evenly into the bottom of the prepared baking dish. Arrange the soaked and chilled challah bread slices on top of the sauce in a single layer.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the bread is golden brown on top and cooked through.
- Serve: Remove from the oven and let cool slightly. Serve warm for a decadent breakfast or brunch treat.
Notes
- Using challah bread adds richness due to its slightly sweet and soft texture; brioche can be a good substitute.
- Soaking the bread overnight allows for maximum custard absorption and enhances flavor.
- Make sure to keep the single layer of bread to ensure even baking and proper sauce absorption.
- If you prefer a less sweet version, reduce the brown sugar and syrup amounts slightly.
- For a gluten-free option, substitute challah with a gluten-free bread and ensure all other ingredients are gluten-free certified.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 210 mg
