There is nothing better than a warm, hearty breakfast, especially as the cooler temperatures are rolling in! Pecan French Toast has the substance to keep you full until your next meal.
If you love a warm breakfast, try my Breakfast Tater Tot Casserole or Ham and Cheese Breakfast Casserole. All these warm breakfasts are easy to prepare and change up the breakfast routine into something a little more substantial and special.
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How to Make Pecan French Toast
To make Baked Pecan French Toast, there is no chilling overnight. It is ready to serve in a matter of minutes! The only time you will chill the bread and egg mixture is while you are preparing the pecan mixture. The timing works out great, and after you bake the french toast in the oven, it is ready to be served!
To make the french toast, whisk together the eggs, whipping cream, brown sugar and vanilla until the sugar has dissolved. Set that aside while you cut the bread into cubes. I used French bread, but I have other bread options below. Pour one cup of the egg mixture into the bottom of a 9×13 inch greased baking dish. Add the cubed bread, followed by pouring the rest of the egg mixture over the bread. Cover it and set it in the refrigerator while you prepare the pecan mixture.
How to Make the Pecan Mixture
While the french toast is chilling in the refrigerator, take out a medium saucepan and melt the butter over medium heat. Add the brown sugar and maple syrup, bringing it to a boil before simmering about a minute. Finally, add the toasted pecans, mix well and pour this over the french toast you had waiting. Mix it all up and bake the dish for about 30 minutes at 350°F (which your oven is already set at if you have toasted the pecans). Serve warm, and for an added sweetness, top your portion with some more maple syrup. Be ready to lick your lips to get all the flavor of this breakfast!
How to Toast Pecans
For this recipe, as well as my Butter Pecan Fudge, I toasted pecans ahead of time. It is really easy, and they are great to snack on, so make a few extra for yourself. They are also great over ice cream, so maybe triple the recipe! Anyway, heat the oven to 350°F and line an 8×8 inch baking pan with two sheets of parchment paper, crisscrossed. Simply bake the pecans for 7-10 minutes and they are ready to go! Just don’t eat them all before you use them in this Baked Pecan French Toast Recipe!
What is the Best Bread for French Toast?
As I stated, I used a loaf of french bread for this Baked Pecan French Toast Recipe. You don’t have to choose french bread, but I recommend an unsliced loaf of bread anytime you make french toast. That way, you can cut the pieces to your desired thickness. Also, choose a sturdy bread! You don’t want the bread to get mushy while setting in the egg mixture. In addition, pick a bread you enjoy to eat! A few loaves of bread I would use are:
- Pullman loaf
How Do You Make French Toast Not Soggy?
This is a great question! It just so happens that THIS recipe will never be soggy because of the size of the dish, the height of the ingredients, and the method. Most baked french toast recipes will require overnight chilling so that the bread can soak up every last bit of the egg and moisture… but this recipe doesn’t! The filling just covers all of the bread and it bakes into a perfect casserole that is done from top to bottom.
More Breakfast Recipes
Pecan French Toast
PECAN FRENCH TOAST
- 6 large eggs, room temperature
- 1½ cups (180g) heavy whipping cream
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 1 loaf (12 ounces) French bread, cut into 1-inch cubes
- 1 tablespoon butter
- ¾ cup (150g) brown sugar, firmly packed
- ½ cup maple syrup
- ¾ cup toasted pecans, chopped
- ½ cup maple syrup
- Preheat oven to 350°F.
PECAN FRENCH TOAST
- Grease a 9×13 inch baking dish.
- Whisk the eggs, whipping cream, brown sugar, and vanilla extract in a medium bowl until the brown sugar has dissolved.
- Pour 1 cup of the egg mixture into the greased baking dish.
- Add the cubed bread to the egg mixture in the baking dish.
- Pour the remaining egg mixture evenly over the bread.
- Cover and refrigerate while you prepare the remaining ingredients.
- Over medium heat, melt the butter in a saucepan.
- Mix in the brown sugar and maple syrup, stirring until smooth.
- Bring the syrup mixture to a boil, reduce heat to low, and let simmer for 1 minute, stirring constantly.
- Add the toasted pecans to the syrup mixture, and spoon the maple pecan syrup over the chilled french toast and mix it all together.
- Bake the casserole for about 30 minutes, or until golden brown.
- Top with maple syrup.
Did you make this recipe?
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Looking for other Delicious Breakfast Recipes?
Sausage and Zucchini Breakfast Skillet
11/6/2021 Just made this Delicious Baked Pecan French Toast did not change a thing and it was astonishing. Thank you for the recipe.
This is even better leftover the next day.
I made this for our dinner tonight. We enjoyed it with bacon and maple syrup. It was super yummy! We will make this again! Thank you 😊
I made this as part of a big Sunday breakfast for my family. I followed your recipe exactly as written. HUGE hit with adults and children alike. No leftovers…as several came back for seconds It’s now a permanent part of my recipe file. Thanks for sharing this fabulous recipe!!!
Just made this. Added Nutella and bananas. Yum!!
Hello Amanda, how are you doing? I really would love to have your recipe for your Baked Pecan French Toast, but the thing of it is that I am type 2 diabetes. I need the cinnamon, but not all the sugar.
Does it work just as well if I do leave it overnight (except for the pecan mixture)?
Love this recipe! Wondering if I wanted to prepare it the night before, could I or would it be soggy
My family loved this, and of course I will be making Pecan French Toast at least once a month 😊
Do you think this could be made in individual 8 oz. ramekins?
I’m sure it could. 🙂