Description
This Baked Pecan Pie French Toast combines the richness of a pecan pie with the comfort of French toast. Soaked challah bread is baked in a luscious pecan and maple syrup sauce, creating a decadent breakfast or brunch dish that’s perfect for special occasions or weekend indulgence.
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 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 in 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 soak up the custard.
- Preheat the oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch baking dish.
- Make the pecan sauce: In a small saucepan over medium heat, melt the butter completely. Stir in brown sugar, corn syrup, maple syrup, cinnamon, and salt. Continue to cook, stirring constantly, for 1 more minute until the mixture is smooth and blended. Remove from heat and stir in the pecan pieces.
- Assemble the dish: Pour the pecan sauce evenly into the bottom of the prepared baking dish, then arrange the soaked challah bread slices on top in a single layer.
- 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. Enjoy warm for a comforting and indulgent breakfast or brunch.
Notes
- For best results, use day-old challah bread as it absorbs the custard better without becoming too soggy.
- You can substitute pecans with walnuts or your favorite nuts as desired.
- If you want a nuttier flavor, toast the pecans lightly before adding them to the sauce.
- The soaking time is crucial for a rich custard texture, so refrigerate for at least 4 hours or overnight if possible.
- Serve with fresh fruit or a dusting of powdered sugar for added presentation.
