Description
This Baked Pecan Pie French Toast combines the rich flavors of pecan pie with the comforting texture of French toast. Bread soaked in a creamy egg mixture is topped with a buttery, cinnamon-spiced pecan sauce and baked to a golden brown perfection, perfect for a special breakfast or brunch.
Ingredients
Scale
Custard Mixture
- 0.5 cup heavy cream
- 0.5 cup whole milk
- 7 eggs
- 1.5 tablespoons vanilla extract
- 1 loaf challah bread, sliced
Pecan Pie Sauce
- 0.5 cup butter
- 1 cup brown sugar
- 0.25 cup corn syrup
- 0.33 cup maple syrup
- 1.33 cup pecan pieces
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
Instructions
- Prepare Custard Mixture: In a large flat-bottom pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla extract until fully combined.
- Soak Bread: Place the sliced challah bread into the custard mixture and flip slices to coat both sides thoroughly. 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 Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch baking dish to prevent sticking.
- Make Pecan Sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, corn syrup, maple syrup, cinnamon, and salt; continue cooking and stirring for 1 minute more to combine the flavors well.
- Add Pecans to Sauce: Remove the saucepan from heat and stir in the pecan pieces, ensuring they are evenly coated.
- Assemble Dish: Pour the pecan sauce into the bottom of the prepared baking dish. Arrange the soaked bread slices in a single layer on top of the sauce.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes, or until the bread is golden brown and the sauce is bubbling slightly.
- Serve: Remove from oven and let it cool slightly before serving warm for the best flavor and texture.
Notes
- For best results, use day-old challah bread to allow the custard to soak in without the bread becoming too soggy.
- You can prepare the custard and soak the bread the night before to save time in the morning.
- If you prefer a less sweet sauce, reduce the corn syrup to 2 tablespoons.
- For a dairy-free version, substitute heavy cream and milk with coconut milk and use dairy-free butter.
- Serve with fresh berries or a dollop of whipped cream for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 220 mg
