“I’ve made this for Christmas morning the last few years and and now it’s become a tradition!”
Baked Pecan Pie French Toast
This indulgent breakfast casserole brings together the rich flavors of pecan pie and the soft, custardy texture of classic French toast. With thick slices of challah soaked overnight and baked atop a sweet, nutty pecan sauce, it’s the ultimate treat for brunch or special mornings.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Heavy cream | ½ cup |
| Whole milk | ½ cup |
| Eggs | 7 |
| Vanilla extract | 1½ tablespoons |
| Challah bread, sliced | 1 loaf |
| Butter | ½ cup |
| Brown sugar | 1 cup |
| Corn syrup | ¼ cup |
| Maple syrup | ⅓ cup |
| Pecan pieces | 1⅓ cups |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
Instructions:
1. Soak the Bread (Overnight Prep):
In a large shallow dish, whisk together the heavy cream, milk, eggs, and vanilla. Dip each slice of challah into the custard mixture, coating both sides well. Arrange the slices in a single layer, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to let the bread absorb the liquid fully.
2. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
3. Make the Pecan Sauce:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, maple syrup, cinnamon, and salt. Cook for about a minute, stirring constantly until smooth and bubbly. Remove from heat and stir in the chopped pecans.
4. Assemble the Casserole:
Pour the warm pecan sauce into the bottom of the prepared baking dish. Carefully arrange the soaked bread slices over the sauce in a single, even layer.
5. Bake:
Transfer the dish to the oven and bake for 30–35 minutes, or until the top is golden and crisp and the sauce is bubbling around the edges.
