Description
Delight in this indulgent Baked Pecan Pie French Toast, combining the rich flavors of custardy challah bread soaked in a vanilla-egg mixture and topped with a buttery, sweet pecan pie sauce. Perfect for a decadent breakfast or brunch, this recipe offers a luscious twist on classic French toast baked to golden perfection.
Ingredients
Scale
Custard Mixture
- ½ cup heavy cream
- ½ cup whole milk
- 7 eggs
- 1 ½ tablespoons vanilla extract
Bread
- 1 loaf challah bread, sliced
Pecan Pie Sauce
- 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
Instructions
- Prepare the 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 the bread: Submerge the sliced challah bread into the custard mixture, turning to coat both sides completely. 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 the oven: Remove the soaked bread from the refrigerator and preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish to prevent sticking.
- Make the pecan pie sauce: In a small saucepan over medium heat, melt the butter completely. Add the brown sugar, corn syrup, maple syrup, cinnamon, and salt. Cook and stir continuously for 1 minute until the mixture is well combined and slightly thickened. Remove from heat and stir in the pecan pieces.
- Assemble the dish: Pour the pecan pie sauce into the bottom of the prepared baking dish. Arrange the soaked bread slices on top in a single layer, ensuring they are evenly distributed.
- Bake: Place the baking dish in the preheated oven and bake for 35 minutes until the bread is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let cool slightly before serving warm. Optionally, garnish with additional pecans or a drizzle of maple syrup.
Notes
- For best results, use a sturdy bread like challah or brioche to absorb the custard without disintegrating.
- Soaking the bread overnight intensifies flavor and texture, but a minimum of 4 hours is sufficient.
- Adjust the sweetness of the sauce by using more or less brown sugar and maple syrup to taste.
- To make this recipe gluten free, substitute challah bread with gluten-free bread and ensure all other ingredients are gluten free.
- Serve with fresh fruit or whipped cream for an extra special breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 210 mg
