Baked Pecan French Toast
Treat yourself to the ultimate breakfast indulgence with Baked Pecan French Toast, a decadent dish perfect for weekend brunches or special occasions. Thick slices of French bread are soaked overnight in a rich custard of eggs, whole milk, and heavy cream, infused with hints of vanilla and cinnamon. Topped with a buttery pecan crumble and baked to golden perfection, each bite is a harmony of crisp, nutty topping and soft, custardy bread. Make-ahead convenience meets irresistible flavor in this crowd-pleasing recipe, which pairs beautifully with a dusting of powdered sugar and a drizzle of warm maple syrup. Whether you're hosting a holiday gathering or elevating your morning routine, this baked French toast casserole delivers comfort and elegance with every slice. Perfect for keywords like "overnight French toast bake," "pecan breakfast casserole," and "easy holiday brunch recipes."
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Recipe Information
Ingredients
- 12 slices French bread, sliced thick
- 8 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cups Granulated sugar
- 0.5 cups Light brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 1 cup Chopped pecans
- Maple syrup, for serving
- Powdered sugar, for garnish
Instructions
Grease a 9x13-inch baking dish with butter or non-stick spray.
Arrange the slices of French bread in the dish so they are slightly overlapping.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the egg mixture evenly over the bread, making sure all slices are soaked. Press down slightly to ensure the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Preheat the oven to 350°F (175°C).
In a small bowl, mix together the melted butter, chopped pecans, and an additional 2 tablespoons of light brown sugar (optional for extra sweetness).
Remove the dish from the refrigerator and discard the plastic wrap. Sprinkle the pecan mixture evenly over the top of the bread slices.
Bake the French toast in the preheated oven for 35–40 minutes, or until the top is golden brown and the custard is fully cooked.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with powdered sugar and serve with warm maple syrup on the side.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 42.6 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
