“I’ve made this for Christmas morning the last few years and and now it’s become a tradition!”

This Baked Pecan Pie French Toast transforms a classic breakfast into an extraordinary, dessert-like experience. Custardy challah bread soaks overnight, then bakes to golden perfection over a rich, gooey pecan pie-inspired sauce, making for an unforgettable brunch or special occasion breakfast.

Baked Pecan Pie French Toast

Ingredients:

Instructions:

1. Prepare French Toast Soak (Overnight Step): In a large, flat-bottomed pan or casserole dish, whisk together the heavy cream, whole milk, eggs, and vanilla extract. Place the sliced challah bread into the mixture, ensuring each slice is fully coated on both sides by flipping them. Tightly cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the bread to thoroughly absorb the custard.
2. Preheat Oven & Prep Dish (Before Baking): When ready to bake, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
3. Make Pecan Pie Sauce: Add the ½ cup of butter to a small saucepan over medium heat and stir until completely melted. Stir in the brown sugar, corn syrup, maple syrup, cinnamon, and ½ teaspoon salt. Continue cooking for 1 more minute, stirring constantly, until the sugar is dissolved and the mixture is well combined. Remove the saucepan from the heat and stir in the pecan pieces.
4. Assemble and Bake: Pour the hot pecan sauce evenly into the bottom of the prepared 9×13-inch baking dish. Arrange the soaked bread slices on top of the sauce in a single layer.
5. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the bread is turning golden brown on top and the pecan sauce is bubbly.