Description
A rich and indulgent Baked Pecan Pie French Toast that combines the custardy texture of soaked challah bread with a luscious pecan pie-inspired syrup topping. Perfect for a cozy breakfast or brunch, this dish offers the perfect balance of sweet, buttery, and nutty flavors baked to golden perfection.
Ingredients
Scale
Custard Mixture
- ½ cup heavy cream
- ½ cup whole milk
- 7 eggs
- 1 ½ tablespoons vanilla
Bread
- 1 loaf challah bread, sliced
Pecan Pie Syrup
- 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: In a large flat-bottom pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla extract until fully combined. Place the sliced challah bread into the custard mixture, flipping each slice 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 the Oven: About 30 minutes before baking, preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish to prevent sticking.
- Make the Pecan Pie Syrup: In a small saucepan over medium heat, melt the butter completely. Stir in the brown sugar, corn syrup, maple syrup, cinnamon, and salt. Cook the mixture for an additional minute, stirring continuously to combine. Remove from heat and fold in the pecan pieces.
- Assemble the Dish: Pour the warm pecan pie syrup evenly into the bottom of the prepared baking dish. Arrange the soaked bread slices on top in a single even layer, ensuring they are well distributed over the syrup.
- Bake the French Toast: Place the baking dish in the preheated oven and bake for 35 minutes or until the bread slices turn golden brown and the custard is set. Remove from the oven and allow to cool slightly before serving.
Notes
- Use challah or brioche bread for the best soft and rich texture.
- Chilling the soaked bread overnight improves custard absorption and overall flavor.
- If you don't have corn syrup, substitute with additional maple syrup or honey for a natural alternative.
- For extra crispiness on top, broil the French toast for 1-2 minutes after baking, watching carefully to prevent burning.
- Serve with whipped cream or fresh fruit for a delicious breakfast spread.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 300 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
