Name: Baked Pecan Pie French Toast Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: ½ cup heavy cream; ½ cup whole milk; 7 eggs; 1 ½ tablespoons vanilla; 1 loaf challah bread, sliced; 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

Sticky, sweet, and nutty magic happens when you combine pecan pie flavors with the classic comfort of French toast. This Baked Pecan Pie French Toast Recipe transforms breakfast into a celebration and makes your kitchen smell irresistible for hours.

The image shows a close-up of several thick, golden-brown slices of bread soaked in a shiny, syrupy glaze, all topped with a generous layer of whole and broken pecan nuts. The bread slices are arranged tightly together, each covered with rich, caramel-colored syrup that pools slightly around the edges. The texture of the bread looks soft and soaked, while the pecans provide a firm, crunchy contrast with their deep brown, glossy finish. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe
Top Tip
How to Serve Baked Pecan Pie French Toast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Pecan Pie French Toast Recipe

Why You'll Love This Recipe

Honestly, I could rave about this baked pecan pie French toast all day. It’s one of those recipes that feels fancy but is surprisingly simple, and the flavors — oh, those toasted pecans in a rich caramel sauce — make it a breakfast the whole family will beg for.

Flavor Explosion: Combines the buttery sweetness of pecan pie with a custardy French toast base that’s pure comfort.
Make-Ahead Friendly: You soak the bread overnight, so it’s perfect for prepping ahead of time.
Simple Ingredients: Uses pantry staples and fresh pecans—no complicated or hard-to-find stuff.
Great for Gatherings: Feeds 4-6 people and is impressive enough for weekend brunches or holiday mornings.

A white square dish holds a rich dessert with three layers: the top layer is a shiny, sticky caramel covered with whole pecans, dark brown and glossy in texture, the middle layer is a golden-brown soft filling that looks moist and smooth, and the bottom layer is a light, dense base that supports the sweet filling. A spoon lifts a portion of the dessert, showing the thick caramel and pecans firmly covering the soft middle layer, with more pieces visible in the dish below. The scene is set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every element here plays a part in making this dish magical. From the richness of cream and eggs soaking into challah, to the sticky, caramelized pecan topping that drips with maple and brown sugar goodness.

Flat lay of rich pecan pieces, glossy brown sugar crystals, golden maple syrup in a small pool, smooth heavy cream in a clear jar, whole brown eggs with a warm hue, thick slices of golden challah bread, a pat of creamy butter, and a sprinkling of warm cinnamon powder beautifully arranged and balanced on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Heavy cream and whole milk: These create a luxuriously creamy custard that soaks into the bread without making it soggy.
Eggs: Vital for binding that custardy texture—the backbone of any French toast.
Vanilla: Adds a warm, aromatic sweetness that complements the pecan topping beautifully.
Challah bread: Its soft, slightly sweet crumb is perfect because it holds up while soaking.
Butter: Used to start the pecan-caramel sauce, providing richness and depth.
Brown sugar: Deep molasses notes that pair perfectly with pecans and maple.
Corn syrup: Creates the sticky, glossy texture reminiscent of classic pecan pie.
Maple syrup: Adds complexity and a natural sweetness you can really taste.
Pecan pieces: Toasty, crunchy, and totally essential to that pecan pie feel.
Cinnamon: Just a dash for warmth and that cozy, spiced touch.
Salt: Balances the sweetness and brings out all those flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Baked Pecan Pie French Toast Recipe is how easy it is to tweak. I love switching up the syrup or adding a pinch of nutmeg when I feel fancy — and trust me, you can easily make it vegan or gluten-free with some swaps.

Variation: I’ve made it before using coconut milk and vegan eggs for a dairy-free version that still delivers on flavor and texture.
Seasonal Twist: Swap pecans for toasted walnuts or add fresh berries on top for a pop of brightness in summertime.
Less Sweet: If you prefer your breakfast less sugary, reduce the corn syrup and brown sugar by a tablespoon each without losing the magic.

Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe

Step 1: Soak the bread to custard heaven

Start by whisking together the heavy cream, whole milk, eggs, and vanilla in a large flat-bottomed pan or casserole dish. Then, layer in your challah bread slices, flipping them gently to coat both sides. Cover tightly with plastic wrap and chill for at least 4 hours, or even better, overnight. This step is key — it lets the bread absorb all those custardy flavors. Don’t skip it!

Step 2: Make the sticky pecan topping

While your bread is soaking (or right before baking), melt butter in a small saucepan over medium heat. Stir in brown sugar, corn syrup, maple syrup, cinnamon, and salt. Let it cook together for about a minute until glossy and smooth, then fold in the pecan pieces. This sauce is what sets the baked pecan pie vibe, so don’t rush this step — those pecans need to get nicely coated.

Step 3: Assemble and bake

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Pour the pecan pie sauce into the bottom of the pan, then arrange your soaked challah slices on top in a single layer—don’t overlap them. Pop it into the oven and bake for 30-35 minutes, until the bread is golden and the sauce is bubbling around the edges.

Top Tip

After making this recipe several times, I’ve learned little tricks that make all the difference. Here’s what helped me nail it every time:

Quality Bread Matters: Challah is my go-to because its eggy softness holds the custard beautifully without falling apart.
Don't Skip Chilling: Letting the bread soak overnight builds flavor and creates that perfect custardy texture.
Watch Your Bake Time: Too little baking and it’s mushy; too long and the topping can burn. I check around 30 minutes and adjust as needed.
Keep Sauce Ready: If the sauce thickens too much before baking, give it a quick stir to loosen it up so it spreads easily.

How to Serve Baked Pecan Pie French Toast Recipe

Pecan Pie French Toast - Serving Suggestion

Garnishes

I usually sprinkle a little powdered sugar and extra chopped pecans on top for texture and eye appeal. A drizzle of warm maple syrup right before serving adds just the right glossy finish.

Side Dishes

Fresh fruit is perfect to cut through the richness—think sliced strawberries, orange segments, or a simple mixed berry salad. Crispy bacon or sausage on the side gives a savory contrast that keeps everyone happy.

Creative Ways to Present

For a brunch party, I love serving the French toast in a big casserole dish straight from the oven and setting up a toppings bar with whipped cream, nuts, and fresh berries. It’s such a crowd-pleaser and so festive!

Make Ahead and Storage

Storing Leftovers

Leftovers will keep well in an airtight container in the fridge for up to 3 days. I find it’s best to store them without the syrup not to get too soggy, then add it when reheating.

Freezing

I’ve frozen portions before by wrapping individual slices tightly in plastic wrap and foil. When thawed overnight in the fridge, they reheat nicely and keep most of their texture.

Reheating

To reheat, I pop leftover slices in a toaster oven at 350°F for about 10 minutes, or until warm and slightly crisp on the edges. It really revives that fresh-baked feeling.

Frequently Asked Questions:

Can I use a different type of bread?

You can, but challah works best due to its slightly sweet and sturdy texture that soaks up the custard without falling apart. Brioche or Texas toast also make good substitutes.

How long should I soak the bread?

For best results, soak the bread in the custard mixture for at least 4 hours, but overnight is even better. This ensures the bread absorbs maximum flavor and achieves that custardy texture.

Can I prepare the pecan topping ahead of time?

Yes! You can prepare the pecan syrup the day before and store it in the fridge. Just warm it gently and stir before using it in the baking dish.

Is this recipe suitable for a large crowd?

Absolutely! You can easily double or triple the recipe and bake in a larger casserole dish. It’s perfect for holiday brunches and feeding a group, just increase baking time as needed and check for doneness.

Final Thoughts

Making this Baked Pecan Pie French Toast Recipe feels like a little celebration every time. I love serving it to friends and family because it’s both comforting and unique—sort of like wrapping pecan pie and French toast into one heavenly package. Give it a try next weekend; you might find yourself making it over and over, just like I do.