Sticky Bun French Toast
Indulge in the ultimate breakfast decadence with this Sticky Bun French Toast recipe—a luscious fusion of classic French toast and gooey caramel sticky buns. Featuring thick slices of challah or brioche bread soaked in a cinnamon-vanilla custard and baked atop a rich layer of caramel, buttery pecans, and brown sugar, this dish is a showstopper for brunch or special occasions. The golden-baked French toast is flipped to reveal a glistening, praline-like topping that turns every bite into a sweet, nutty delight. With just 15 minutes of prep and a handful of pantry staples, this make-ahead crowd pleaser is simple to prepare yet delivers restaurant-quality results. Serve warm, garnished with a dusting of powdered sugar, and watch it disappear in minutes! Perfect for holiday mornings or anytime you crave comfort food with a twist.
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Recipe Information
Ingredients
- 1 cup Brown sugar
- 0.5 cup Unsalted butter
- 0.25 cup Heavy cream
- 0.5 cup Chopped pecans
- 1 loaf (sliced) Challah or brioche bread
- 4 Large eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons (optional, for garnish) Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by lightly greasing it with butter or cooking spray.
In a small saucepan over medium heat, melt the brown sugar, butter, and heavy cream together. Stir until the mixture is smooth and begins to bubble slightly; this should take about 3-5 minutes.
Pour the caramel mixture evenly into the bottom of the prepared baking dish, then sprinkle the chopped pecans over the caramel layer.
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until fully combined.
Dip each slice of bread into the egg mixture, ensuring both sides are coated. Arrange the dipped slices on top of the caramel and pecan layer in the baking dish, slightly overlapping if necessary.
Once all the bread slices are arranged, pour any remaining egg mixture evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread is cooked through.
Allow the French toast to rest for 5 minutes before flipping it out onto a large serving platter (caramel and pecan side up). Use caution, as the caramel will be hot.
Optionally garnish with a dusting of powdered sugar and serve immediately. Enjoy warm!
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 217.6 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 837 mg | 64% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1571 mg | 33% | |
*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.
