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 extract; 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

Nothing beats waking up to that warm, gooey, nutty aroma filling your kitchen—this Baked Pecan Pie French Toast Recipe is exactly that kind of magic. It’s like your favorite pecan pie taking a comforting morning twist, perfect for lazy weekends or special occasions.

The image shows several thick slices of golden-brown French toast soaked in a rich syrup. Each slice is topped with a generous layer of shiny, caramelized pecans that add a crunchy texture. The syrup glistens on the toast and pools around the edges, giving the dish a warm, sticky look. The toast pieces are arranged close together, filling the frame with their layered textures of soft bread and nutty topping against a white marbled background. 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

I can’t recommend this Baked Pecan Pie French Toast Recipe enough. Each bite offers that perfect blend of crunchy pecans, rich maple sweetness, and custardy bread that feels indulgent but totally doable at home. It’s a total crowd-pleaser every time I make it!

Effortless Prep: The soaking step overnight means your mornings are much easier—you just pop it in the oven.
Flavor Explosion: The brown sugar and maple syrup mixture infused with pecans brings that classic pecan pie flavor right to your breakfast table.
Golden and Crispy: Baking ensures the top of the bread makes a delicious crust while the inside stays moist and custardy.
Feeds a Crowd: It’s ideal for brunches or family gatherings since it serves several people with ease.

A white baking dish filled with slices of pecan pie, each slice topped with whole and halved glossy pecans in a thick golden-brown sticky syrup layer. The pie crust underneath is light brown and slightly crumbly, holding the sugary filling, while a silver spoon lifts one slice showing its texture and shiny pecans close up. The background is a white marbled surface and a blurred white bowl can be seen in the distance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe cleverly balances creamy custard soaked into soft challah bread with a sticky, nutty topping that bakes into a perfect dessert-breakfast hybrid. Each ingredient plays a vital role in texture and flavor, so here’s why I love them all:

Flat lay of pecan pieces scattered near a small pile of brown sugar and a drizzle of maple syrup elegantly pooled, a split vanilla bean pod resting beside whole eggs and a thick slice of golden challah bread showing its soft, fluffy texture, a small pat of creamy butter melting slightly, a sprinkle of warm cinnamon powder, and a small glass of rich heavy cream gently catching the light, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Heavy cream: Adds rich, velvety texture to the custard, making the bread super tender.
Whole milk: Keeps the egg mixture from being too heavy, bringing balance.
Eggs: They’re the heart of the custard, helping the whole thing set just right.
Vanilla: A warm, sweet aroma that elevates the custardy base.
Challah bread: Soft but sturdy, challah soaks up the custard like a champ without falling apart.
Butter: Essential for the sticky pecan topping; it adds richness and helps caramelize the sugars.
Brown sugar: Provides deep molasses flavor and a lovely gooey texture when baked.
Corn syrup: Keeps the topping shiny and sticky without crystallizing.
Maple syrup: Brings that classic breakfast sweet note into the sauce.
Pecan pieces: Toasty crunch and that signature nutty flavor — don’t skimp!
Cinnamon: Adds warmth and a gentle spice that complements the sweetness perfectly.
Salt: Just a pinch to balance the sweetness and boost all the 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 the Baked Pecan Pie French Toast Recipe is how easily you can tweak it to fit your taste or whatever you have on hand. I've tried a few adaptations that keep it exciting without losing any of that cozy vibe.

Variation: For a gluten-free twist, I swap the challah for thick slices of gluten-free brioche — still dreamy but safe for those avoiding gluten.
Seasonal twist: Adding chopped dried cranberries or fresh apple slices tucked between the bread layers offers a lovely fall variation.
Dairy-free option: Use coconut milk and vegan butter to keep it creamy and rich without dairy.
Extra indulgence: A drizzle of warmed caramel sauce on top before serving takes it to the next level.

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

Step 1: Soak Your Bread to Perfection

Whisk together the cream, milk, eggs, and vanilla in a big, flat-bottomed dish—something like a casserole works great. Arrange your challah slices in a single layer and flip them to coat both sides evenly. Here’s a tip: cover it tightly with plastic wrap and chill for at least 4 hours or overnight. I usually prep this the night before—makes my morning stress-free and the bread soaks up that custard beautifully.

Step 2: Make That Decadent Pecan Pie Sauce

Melt the butter in a small saucepan over medium heat, then stir in the brown sugar, corn syrup, maple syrup, cinnamon, and salt. Keep stirring for about a minute until everything is glossy and combined. Remove from heat and toss in your pecans—this sticky mix is what gives the top layer that irresistible pecan pie vibe.

Step 3: Assemble and Bake

Preheat your oven to 350°F and grease a 9x13-inch baking dish lightly. Pour the pecan pie sauce evenly over the bottom of the dish, then layer your soaked bread slices on top in a single row. Pop it in the oven and bake uncovered for 30 to 35 minutes, or until the top is golden brown and the sauce bubbles up around the edges. You’ll know it’s done when it smells sweet and nutty and the bread has a lovely crust on top.

Top Tip

I’ve learned from a few tries that soaking the bread long enough makes all the difference between a soggy mess and that custardy-but-structured texture we want. Also, don’t rush the pecan topping—letting it cool and stick to the bottom perfectly layers the sweet and nutty flavors.

Overnight Soak: Trust the chill time—it’s the secret to creamy custard soaking through the bread.
Even Coating: Flip each slice in the custard to get both sides soaked well for consistent texture.
Butter Temperature: Melt butter gently—it helps create a smooth pecan sauce without separating.
Baking Time Check: Check near the end; every oven’s a bit different, and you want a perfectly golden crust, not burnt sugar.

How to Serve Baked Pecan Pie French Toast Recipe

Pecan Pie French Toast - Serving Suggestion

Garnishes

I love topping my slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A light dusting of powdered sugar and a drizzle of pure maple syrup also brighten it up without stealing the spotlight.

Side Dishes

Fresh fruit like berries or orange segments add a refreshing counterpoint, while crispy bacon or breakfast sausage balances the sweetness with some savory crunch. For a brunch crowd, a side of scrambled eggs works beautifully.

Creative Ways to Present

For special brunches, I’ve laid the slices on a beautiful wooden board with small bowls of assorted syrups and nuts for guests to customize. You can also cut the French toast into smaller squares and serve as bite-sized finger food for gatherings.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I cover leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days. Reheating keeps that custardy goodness intact as long as you don’t overdo it.

Freezing

I typically freeze individual slices wrapped in foil and placed in a freezer-safe bag. They freeze well for about a month—perfect for a quick weekday treat.

Reheating

To reheat, I recommend warming slices in a toaster oven or regular oven at 325°F until heated through and slightly crisp on top (about 10-15 minutes). Microwaving works in a pinch but sometimes makes the topping less crisp.

Frequently Asked Questions:

Can I use bread other than challah for this recipe?

Absolutely! While challah is ideal because of its richness and texture, brioche or even a sturdy Texas toast can be great substitutes. Just make sure the bread is thick enough to soak up the custard without falling apart.

Why does the recipe call for corn syrup? Can I leave it out?

Corn syrup helps keep the pecan pie topping glossy and prevents crystallization, giving it that classic sticky texture. If you prefer, you can substitute with light molasses or honey, but the texture might be a little different.

How long can I soak the bread in custard?

You can soak the bread from 4 hours up to overnight. The longer soak allows more custard to absorb, resulting in a richer, creamier French toast. Just make sure to keep it refrigerated during soaking for food safety.

Can I prepare this recipe ahead for a brunch party?

Absolutely! This recipe is perfect for making ahead. Soak the bread the night before and assemble in the baking dish the morning of your party. Then bake it just before serving for minimal stress and maximum wow factor.

Final Thoughts

This Baked Pecan Pie French Toast Recipe holds a special place in my brunch rotation because it combines nostalgia with simplicity and that irresistible pecan pie flavor. It’s a recipe I love sharing with friends, knowing it’ll bring smiles and maybe even a few “wow, what is this?!” moments to the table. Trust me, once you try it, you’ll want to make it your go-to for any time you want to impress without the fuss.