Craving something indulgent for brunch? This Pecan Pie French Toast takes your favorite classic and turns it into a show-stopping, bakery-style casserole. Imagine thick slices of buttery French bread soaked in a rich custard, baked with caramelized pecans, and drizzled in maple syrup. It’s cozy, decadent, and irresistibly nutty — the perfect fusion of Southern pecan pie and comfort-food French toast.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Easy yet elegant: Perfect for weekend brunches, holidays, or special gatherings — minimal prep, maximum flavor.
- Rich and satisfying: The custard base creates an ultra-creamy texture that pairs beautifully with crunchy, toasty pecans.
- Make-ahead friendly: Assemble the night before and simply bake in the morning.
- Crowd-pleaser: A dessert-like breakfast that always impresses guests.
- Maple-kissed perfection: Each bite tastes like warm pecan pie straight from the oven.
Ingredients Needed
For the French Toast Base:
- 1 (16-oz) loaf French bread, sliced into ½-inch-thick pieces (day-old bread works best)
- 8 large eggs
- 1 ⅔ cups heavy cream
- 1 ½ cups whole milk
- 6 Tbsp granulated sugar
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
For the Pecan Topping:
- 10 Tbsp unsalted butter, melted
- ¾ cup (160 g) packed light brown sugar
- 6 Tbsp corn syrup (light or dark)
- 3 cups pecan halves (about 11 oz)
For Serving:
- Maple syrup, warm and ready to pour
How to Make Pecan Pie French Toast
Step 1 – Prep and Preheat
Position a rack in the center of your oven and preheat to 350°F (175°C). Lightly grease a 13 × 9-inch baking dish. Arrange the bread slices in an overlapping “shingled” pattern to create even layers.
Step 2 – Make the Custard
In a large mixing bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla, and salt until smooth and fully combined.
Tip: Whisk until the sugar dissolves — this ensures even sweetness and prevents graininess in the baked custard.
Step 3 – Soak the Bread
Pour the custard mixture evenly over the bread slices. Gently press the bread down so it absorbs the liquid. Let it soak for 15 minutes at room temperature.
Optional: Cover and refrigerate overnight for a richer, deeper flavor.
Step 4 – Make the Pecan Mixture
In a medium bowl, whisk together the melted butter, brown sugar, and corn syrup until smooth and glossy. Fold in the pecan halves until well coated.
Mini-Tip: Stir gently to avoid breaking the pecans — you want them whole for the best presentation.
Step 5 – Assemble and Bake
Spoon the pecan mixture evenly over the soaked bread, spreading it out to cover the top. Bake uncovered for 35–40 minutes, or until the custard is set, the top is golden brown, and the pecans are toasted.
Visual cue: The center should no longer jiggle when you gently shake the dish.
Step 6 – Serve Warm
Remove from the oven and let rest for 5–10 minutes before slicing. Serve warm with a drizzle of maple syrup and a dusting of powdered sugar, if desired.
Serving and Storage Tips
- Serving: Pair with freshly brewed coffee, whipped cream, or a scoop of vanilla ice cream for an extra-decadent touch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm individual portions in the microwave for 30–40 seconds or in a 300°F oven for about 10 minutes to restore crispness.
Helpful Notes
- Make-ahead option: Assemble the entire casserole the night before, cover tightly with foil, and refrigerate. Bake fresh in the morning.
- Bread tip: Slightly stale bread absorbs the custard better without getting mushy.
- Add a twist: Sprinkle chocolate chips or a dash of cinnamon into the custard for a fun variation.
- No corn syrup? Replace it with honey or maple syrup for a natural sweetener.
Pecan Pie French Toast
Ingredients
Method
- Step 1 – Prep and Preheat: Preheat the oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish. Arrange bread slices in overlapping layers.
- Step 2 – Make the Custard: In a large bowl, whisk eggs, cream, milk, sugar, vanilla, and salt until smooth and fully combined. Whisk until sugar dissolves for an even texture.
- Step 3 – Soak the Bread: Pour the custard mixture evenly over the bread. Press down gently so the bread absorbs the liquid. Let soak for 15 minutes or refrigerate overnight.
- Step 4 – Make the Pecan Mixture: In another bowl, whisk melted butter, brown sugar, and corn syrup until smooth. Fold in pecans until evenly coated.
- Step 5 – Assemble and Bake: Spoon pecan mixture over the soaked bread. Bake uncovered for 35–40 minutes, until the custard is set and the pecans are caramelized. The center should no longer jiggle when done.
- Step 6 – Serve Warm: Let rest for 5–10 minutes. Serve with warm maple syrup and a sprinkle of powdered sugar if desired.
Notes
Conclusion
This Pecan Pie French Toast is everything you love about dessert turned into an irresistible breakfast. With its buttery custard, caramelized pecans, and golden crust, it’s the ultimate comfort-food dish that’s sure to impress at any brunch table.
If you try this recipe, leave a comment and a star rating below — I’d love to hear how it turned out!
Don’t forget to share your creation on Pinterest or Facebook and tag your favorite variation — did you go extra nutty or add a cinnamon twist? Let us know!
Frequently Asked Questions (FAQ)
Can I make Pecan Pie French Toast the night before?
Yes! Assemble it completely, cover, and refrigerate overnight. Bake straight from the fridge, adding about 5 extra minutes to the baking time.
Can I use another type of bread?
Absolutely. Brioche, challah, or Texas toast all work beautifully — just choose something thick and sturdy to hold the custard.
Is there a substitute for corn syrup?
You can use honey, maple syrup, or golden syrup instead. The flavor will be slightly different but equally delicious.
Can I freeze the leftovers?
Yes — once cooled, wrap portions tightly and freeze for up to 2 months. Reheat in a 325°F oven until warmed through.
Why is my French toast soggy?
It likely soaked too long or the bread was too soft. Use day-old bread and make sure most of the custard is absorbed before baking.