Description
Pecan Pie French Toast is a decadent and delicious baked breakfast casserole that combines the rich flavors of pecan pie with the comforting texture of French toast. Made with brioche or challah bread soaked in a sweet custard and topped with a buttery pecan topping, this dish is perfect for holiday brunches or special mornings.
Ingredients
Scale
French Toast
- 1 loaf brioche or challah bread, sliced into 1-inch thick pieces
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Pecan Topping
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup maple syrup
- 1½ cups chopped pecans
- Pinch of salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Assemble Bread: Arrange the sliced brioche or challah bread in the baking dish in a single layer, slightly overlapping the pieces.
- Soak Bread: Pour the custard mixture evenly over the bread slices. Press down gently to ensure the bread absorbs the custard fully. Let this sit for 10–15 minutes to soak.
- Prepare Pecan Topping: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, maple syrup, and a pinch of salt. Bring the mixture to a gentle simmer.
- Add Pecans: Stir in the chopped pecans and cook the mixture for 1–2 minutes until well combined and fragrant.
- Combine Topping and Bread: Pour the pecan topping evenly over the soaked bread in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the custard is fully set.
- Serve: Allow the Pecan Pie French Toast to cool slightly before serving. Enjoy it warm, optionally garnished with extra maple syrup or whipped cream.
Notes
- To make ahead, assemble the French toast the night before and refrigerate covered; bake in the morning for convenience.
- Use thick, sturdy bread like brioche or challah to prevent the dish from becoming soggy.
