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Pecan Pie French Toast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 583 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This decadent Pecan Pie French Toast combines the rich, buttery flavors of pecan pie with the comforting texture of challah bread, baked to golden perfection. The custard-soaked bread is topped with a luscious pecan and syrup mixture that caramelizes in the oven, making it an indulgent breakfast or brunch treat.

Ingredients

Scale

Bread and Custard

  • 1 loaf challah bread, sliced
  • 4 large eggs
  • 1 cup milk
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract

Pecan Topping

  • 1 stick unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 1/3 cup corn syrup
  • 1/2 teaspoon salt
  • 1 cup pecans

Garnish

  • Sea salt flakes for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect temperature for baking the French toast evenly and caramelizing the topping.
  2. Prepare the Bread: Arrange the sliced challah bread evenly in a buttered 12-14 inch skillet or an 11×7 inch baking dish to create the base layer for the custard and topping.
  3. Make the Custard: In a bowl, whisk together the eggs, milk, cinnamon, and vanilla extract until smooth and well combined. Pour this custard mixture evenly over the arranged challah bread, allowing it to soak in.
  4. Prepare Pecan Topping: In a saucepan over medium heat, combine the unsalted butter, packed light brown sugar, maple syrup, corn syrup, and salt. Whisk continuously until all ingredients melt and blend, then bring to a gentle simmer.
  5. Add Pecans: Remove the saucepan from heat and stir in the pecans, coating them completely with the syrup mixture.
  6. Assemble: Pour the warm pecan syrup over the custard-soaked bread evenly, ensuring coverage throughout the dish.
  7. Bake Covered: Cover the baking dish with foil and bake for 30 minutes to allow the custard to set and the flavors to meld.
  8. Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the French toast is golden brown and bubbly on top, allowing the pecan topping to caramelize beautifully.
  9. Garnish and Serve: Once baked, sprinkle the top with sea salt flakes to enhance the sweetness, then serve warm for a perfect indulgent breakfast or brunch.

Notes

  • Use day-old or slightly stale challah bread for best custard absorption and texture.
  • If you don’t have corn syrup, you can substitute with additional maple syrup or honey, though texture may vary slightly.
  • Sea salt flakes add a nice contrast to the sweetness—do not omit this garnish.
  • This dish can be prepared the night before by assembling and refrigerating, then baking fresh in the morning.
  • To make it gluten-free, substitute the challah bread with gluten-free brioche or bread.

Find it online: https://oliviadinner.com/pecan-pie-french-toast-recipe/