Description
This Baked Pecan Pie French Toast combines the rich, custardy flavors of classic French toast with the sweet, nutty goodness of pecan pie. Soaked in a creamy egg and vanilla mixture, the challah bread bakes into a golden delight topped with a luscious pecan syrup, making it perfect for a special breakfast or brunch.
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 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-bottomed pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla until fully combined.
- Soak the bread: Place the challah bread slices into the custard mixture, flipping each slice to ensure both sides are well coated. 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 and prepare the baking dish: Remove the soaked bread from the refrigerator. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish to prevent sticking.
- Make the pecan 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 more minute until the mixture is smooth and slightly thickened. Remove from heat and fold in the pecan pieces.
- Assemble and bake: Pour the pecan sauce evenly into the bottom of the prepared baking dish. Arrange the soaked bread slices on top in a single layer. Bake in the preheated oven for 35 minutes or until the bread is golden brown and the topping is bubbly.
- Serve: Let cool slightly before serving. Enjoy warm for a decadent breakfast or brunch treat.
Notes
- For the best texture, use day-old challah bread so it soaks up the custard without becoming too soggy.
- Feel free to substitute walnuts for pecans if preferred.
- You can prepare the custard-soaked bread the night before to save time in the morning.
- Use pure maple syrup for the most authentic flavor in the pecan topping.
- To make this recipe gluten free, substitute the challah bread with gluten-free bread slices.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 210 mg
