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 undeniably cozy about the combination of gooey pecan pie flavors and the comforting hug of French toast. This Baked Pecan Pie French Toast Recipe is a game-changer for weekend breakfasts or brunches, bringing a touch of indulgence and nostalgia to your table that everyone will rave about.

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

I still remember the first time I baked this pecan pie-inspired French toast—it filled my kitchen with such a warm, sweet aroma that made waiting for the timer feel like a challenge! What makes this recipe really stand out is the blend of sweet, nutty, and custardy flavors mingling perfectly to create a breakfast experience that feels both decadent and homey.

Rich and Flavorful: The combo of brown sugar, maple syrup, and pecans creates that classic pecan pie taste, baked right into the French toast.
Make-Ahead Friendly: Soaking the bread overnight means you can prep this the night before and just pop it in the oven in the morning.
Perfect Texture: The custard-soaked challah bakes up golden and soft inside, with a lovely crunch from that sticky pecan topping.
Crowd-Pleaser: Whether it’s a family brunch or a holiday morning, this dish disappears fast — everyone loves it.

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

This recipe is all about layers of flavor and texture working together. Each ingredient plays a special role: the challah gives you a soft, slightly sweet base that soaks up the custard without falling apart, while the pecan pie sauce on the bottom melts into a luscious, crunchy topping.

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 make the custard rich and creamy, perfect for soaking the bread thoroughly.
Eggs: They’re the magic binding ingredient that sets everything when baked.
Vanilla: Adds warmth and depth, making the custard taste irresistible.
Challah bread: I prefer this because it’s sturdy, soft, and absorbs custard beautifully without getting mushy.
Butter: Creates the base for that caramel-y pecan pie sauce.
Brown sugar: Gives a deep molasses sweetness essential for pecan pie flavor.
Corn syrup: Helps the sauce stay smooth and glossy without crystallizing.
Maple syrup: Adds natural sweetness and complexity.
Pecans: The star crunch and nutty profile that make pecan pie so beloved.
Cinnamon: A pinch warms things up and complements the sugary sauce.
Salt: Enhances all those sweet flavors and balances them.

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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 making this recipe as is, but I also like to tweak it depending on the season or who I’m serving. It’s your kitchen adventure—feel free to add a nutmeg pinch or swap pecans for walnuts if that’s your jam. You can also toss in some dried cranberries or a handful of chocolate chips for a fun twist.

Variation: One time, I swapped the challah for brioche and it was like a richer, silkier dream—something you might want to try if you can’t find challah.
Dairy-free option: Use coconut milk and a vegan butter substitute to make it allergy-friendly without losing the creamy vibe.
Extra crunchy top: Sprinkle some chopped pecans on top halfway through baking for an added crispy texture.

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

Step 1: Soak the Bread in Custard

Start by whisking together the heavy cream, whole milk, eggs, and vanilla in a large flat-bottom pan or casserole dish. Then, lay your challah bread slices in the custard and flip them so both sides get fully coated. Cover the dish tightly with plastic wrap and pop it in the fridge for at least four hours, or even better, overnight. This slow soak lets the custard seep into every nook of the bread, so you end up with that perfect custardy texture once baked.

Step 2: Make the Pecan Pie Sauce

While your oven preheats to 350°F, melt the butter in a small saucepan over medium heat. Stir in brown sugar, corn syrup, maple syrup, cinnamon, and salt, cooking just until the sugar dissolves and the mixture becomes syrupy—about a minute. Remove it from heat, then gently mix in the pecan pieces so they’re well coated and toasty. This sauce tastes amazing on its own, so try not to sneak too many spoonfuls!

Step 3: Assemble and Bake

Grease a 9x13-inch baking dish lightly, then pour the pecan pie sauce into the bottom, spreading it evenly. Place your soaked bread slices on top in a single layer, making sure they sit snugly but not overlapping. Bake uncovered for 30 to 35 minutes, or until the bread is puffed, golden brown, and the sauce is bubbly. Keep an eye on it in the last few minutes so it doesn’t overbrown.

Top Tip

After making this Baked Pecan Pie French Toast Recipe numerous times, I realized some little tricks make all the difference between “just good” and “wow, restaurant-level!” Here’s what I recommend to help you nail that perfect balance.

Use Day-Old Bread: Slightly stale challah soaks up the custard better without falling apart as fresh bread might.
Chill the Custard Soak: Giving the bread extended soak time in the fridge lets flavors deepen and texture improve—don’t skip this if you can help it.
Watch Your Bake Time: Oven temps vary, so check around 25-30 minutes to avoid drying out the bread while ensuring golden crust and bubbly topping.
Let It Rest Before Serving: I like letting it sit 5 minutes out of the oven so the sauce thickens slightly and slices hold together beautifully.

How to Serve Baked Pecan Pie French Toast Recipe

Pecan Pie French Toast - Serving Suggestion

Garnishes

I usually dust the top with a little powdered sugar to add a delicate sweetness and a lovely visual. A drizzle of pure maple syrup warms everything up even more, and if you’re feeling fancy, a dollop of whipped cream complements the richness perfectly.

Side Dishes

I like pairing this dish with fresh berries or a citrus fruit salad—the tartness really cuts through the buttery sweetness nicely. Sometimes I make a pot of strong coffee or a spiced chai latte alongside for the perfect brunch vibe.

Creative Ways to Present

For holidays or special occasions, I’ve layered slices in a glass casserole so you see those beautiful pecans and syrups through the side. Another fun idea is serving small individual ramekins filled with the French toast bake, letting guests top them with their favorite garnishes—everyone loves a personalized touch.

Make Ahead and Storage

Storing Leftovers

Leftovers keep surprisingly well covered in the fridge for up to 3 days. I store them in an airtight container to preserve the moisture and prevent the pecans from getting soggy.

Freezing

I’ve frozen baked portions wrapped tightly in plastic wrap and foil, and when reheated, it tastes close to fresh. Just thaw overnight in the fridge before warming up.

Reheating

To reheat, I pop slices into a 350°F oven for about 10-12 minutes wrapped in foil to keep it moist. If you want the top extra crispy, take off the foil for the last few minutes. Microwave works in a pinch, but you’ll lose some of that fantastic texture.

Frequently Asked Questions:

Can I use bread other than challah for this recipe?

Yes! Brioche is a great substitute because it’s also slightly sweet and sturdy, but you can also use thick-cut white bread or Texas toast. Just make sure it’s a dense bread that holds up to soaking without falling apart.

Do I need to soak the bread overnight?

While you can soak the bread for a minimum of 4 hours, overnight soaking in the refrigerator allows the flavors to meld better and ensures the custard is fully absorbed, resulting in a richer texture and deeper flavor.

Can I make this recipe dairy-free?

Yes! You can substitute the heavy cream and whole milk with full-fat coconut milk or other plant-based milk, and swap butter for a vegan butter or coconut oil. The texture will be slightly different but still delicious.

How do I prevent the pecan topping from getting soggy?

Make sure to cook the pecan pie sauce just until it thickens slightly before spreading it in the baking dish. Also, consider sprinkling some chopped pecans on top midway through baking for extra crunch. Letting the bake rest briefly after cooking also helps the sauce set.

Final Thoughts

This Baked Pecan Pie French Toast Recipe holds a sweet place in my brunch rotation because it pairs the nostalgia of pecan pie with the comfort of French toast in such a simple, hands-off way. It’s ideal when you want to impress without pulling off a complicated feat. I hope you enjoy making it as much as I do—and that it becomes a new favorite for your mornings too.