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

There’s something irresistibly cozy about the way a sweet, nutty topping melds with warm, custardy bread in this Baked Pecan Pie French Toast Recipe. It’s like breakfast and dessert had a delicious baby—perfect for slow weekend mornings when you want to impress without stress.

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 discovered this baked pecan pie French toast when a friend brought it to a brunch, and I was instantly hooked. It has all the buttery crunch and gooey sweetness of pecan pie but with the soft comfort of French toast, plus it’s baked to golden perfection—no last-minute flipping required.

Easy Make-Ahead: Soak the bread the night before, then just pop it in the oven in the morning—stress-free mornings are a win!
Flavor Explosion: Brown sugar, maple syrup, and pecans combine for that classic pecan pie taste in every bite.
Golden, Crisp, and Custardy: Baking creates the perfect texture contrast, so you get both soft and crunchy in one dish.
Great for Feeding a Crowd: This recipe fills a 9x13 pan and easily serves 4-6 hungry friends or family without fuss.

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 balances creamy custard, rich brown sugar sweetness, buttery pecans, and a hint of cinnamon to create that beloved pecan pie flavor, all soaked into fluffy challah bread. Here’s what each ingredient brings to the party and a few tips for picking the best versions:

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 richness and creaminess to the custard—don’t skip it or sub with half-and-half for a lighter option.
Whole Milk: Balances richness and helps the egg soak penetrate the bread nicely.
Eggs: The custard base binds everything and gives structure once baked.
Vanilla Extract: A splash elevates the flavor, making it warm and inviting.
Challah Bread: This soft, slightly sweet bread soaks up custard beautifully without falling apart—brioche works well, too.
Butter: For the sauce base, it adds a toasty, nutty flavor.
Brown Sugar: Gives that deep molasses sweetness essential for mimicking pecan pie.
Corn Syrup: Keeps the sauce gooey and shiny, just like in classic pecan pie.
Maple Syrup: Adds complexity and a natural sweetness that's utterly comforting.
Pecan Pieces: Crisp and buttery, these provide texture and authentic pecan pie crunch.
Cinnamon: Warms up the whole dish with a subtle spice.
Salt: Balances the sweetness, making flavors pop.

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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

I love this recipe just as it is, but it also plays well with some tweaks. Feel free to get creative! It’s all about what makes your taste buds happy.

Variation: Once, I swapped out pecans for walnuts to cater to my sister’s preference. The flavor was different but still amazing—just a touch earthier. Pecans definitely reign supreme if you want the classic vibe.
Dairy-Free Version: Use coconut cream and plant-based milk with an egg substitute for a friendly swap that still bakes up well.
Spice it Up: Sprinkle some nutmeg or pumpkin pie spice into the custard for extra cozy warmth in fall and winter.
Sweetener Swap: Try honey instead of maple syrup if you’re after floral notes; just keep an eye on the sauce’s consistency.

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

Step 1: Soak the Bread Like a Pro

First, in a large shallow pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla until smooth and creamy. Then dip each slice of challah bread right into the custard, flipping to coat both sides thoroughly. Arrange them in a single layer in your dish, cover tightly with plastic wrap, and pop it in the fridge for at least 4 hours — or better yet, overnight. This soaking step is key to getting that custardy middle without sogginess. Patience really pays off here!

Step 2: Prepare the Pecan Pie Sauce

While the bread soaks, melt the butter in a small saucepan over medium heat. When it’s fully melted, stir in brown sugar, corn syrup, maple syrup, cinnamon, and salt. Let this little syrup bubble gently for about a minute—it helps those flavors really come together. Then remove from heat and fold in the pecan pieces. This sauce is pure magic as it caramelizes in the oven.

Step 3: Assemble and Bake

Preheat your oven to 350°F and grease a 9x13-inch baking dish. Pour the pecan pie sauce evenly into the bottom of the dish, then layer your soaked bread slices over the top in one neat row. Pop it in the oven for 30-35 minutes. You’re looking for the edges to turn golden and the sauce to bubble—smells heavenly, so keep an eye on it to avoid burning.

Top Tip

Personally, I’ve learned that soaking the bread overnight is game-changing. It lets the custard fully seep in without falling apart, and the texture bakes up beautifully. Also, don’t rush the sauce step—letting the butter and sugar melt together slowly creates that smooth, glossy finish everyone raves about.

Overnight Soak: Trust me, this deep soak prevents dry bread and ensures every bite is custardy.
Gentle Simmer: Cook your sauce on medium-low to avoid burning the sugars and keep it silky.
Use Day-Old Bread: Slightly stale challah holds the custard better than fresh, squishy slices.
Grease Your Pan Well: Butter or non-stick spray will help any sticky leftovers release easily after baking.

How to Serve Baked Pecan Pie French Toast Recipe

Pecan Pie French Toast - Serving Suggestion

Garnishes

I usually dust mine with a light sprinkle of powdered sugar and add a drizzle of pure maple syrup for extra sweetness. Fresh whipped cream on the side brings a lovely creaminess that cuts through the richness nicely. Sometimes, a few fresh berries on top add a fresh pop of color and tartness.

Side Dishes

Because this is a rich dish, I like pairing it with crisp fruit salad or a simple green salad dressed lightly with lemon vinaigrette to balance the sweetness. Coffee or a spiced chai is my go-to drink pairing here, especially with those cinnamon layers in the recipe.

Creative Ways to Present

For a special occasion brunch, I bake this recipe in individual ramekins for perfectly portioned servings—looks so beautiful plated! Another idea is layering it in a trifle dish with whipped cream and candied pecans for a stunning centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Leftovers refrigerate nicely in an airtight container for up to 3 days. I recommend warming them gently in the oven rather than the microwave to keep that baked texture crisp instead of soggy.

Freezing

I’ve frozen this dish before for convenience—just cool completely, wrap tightly with foil and plastic wrap, and freeze for up to a month. Thaw in the fridge overnight, then warm in the oven until heated through; the texture holds up surprisingly well.

Reheating

Reheat leftovers covered loosely with foil at 325°F for about 15 minutes. This method warms through the custard and refreshes that pecan pie topping without drying it out. A quick broil at the end for a minute or two crisps the top back up—just watch closely so it doesn’t burn!

Frequently Asked Questions:

Can I use bread other than challah for this recipe?

Absolutely! While challah is ideal for its soft, slightly sweet texture that absorbs the custard beautifully without falling apart, brioche or even thick-cut French bread can work well too. Just choose bread that’s a day or two old for best results.

How far in advance can I soak the bread?

Soaking the bread overnight is perfect and actually enhances the flavor and texture. You can let the bread soak for at least 4 hours, but overnight gives the custard plenty of time to fully infuse the bread without making it mushy.

Can I prepare the pecan sauce ahead of time?

Yes! The pecan pie sauce can be made a day in advance and stored in the refrigerator. Gently reheat it on the stove before pouring it into the baking dish to get that perfect gooey texture when baking.

What’s the best way to reheat leftovers?

The oven is your best bet. Reheat at 325°F wrapped loosely in foil for about 15 minutes to warm through evenly without drying. Finish with a quick broil if you want to restore the crispy topping. Microwaving tends to make the bread soggy, so I try to avoid that whenever possible.

Final Thoughts

This Baked Pecan Pie French Toast Recipe holds a special place in my brunch rotation thanks to its dreamy texture contrast and effortless prep. It’s a crowd-pleaser that feels indulgent but is surprisingly straightforward to pull off. I can’t recommend it enough if you want to treat yourself and your guests to something comforting, sweet, and unforgettable—like a hug in breakfast form.