Name: Baked Pecan Pie French Toast Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: ½ cup heavy cream; ½ cup whole milk; 7 eggs; 1 ½ tablespoons vanilla; 1 loaf challah bread, sliced; ½ cup butter; 1 cup brown sugar; ¼ cup corn syrup; ⅓ cup maple syrup; 1 ⅓ cup pecan pieces; 1 teaspoon cinnamon; ½ teaspoon salt

Imagine waking up to the warm, nutty aroma of a classic Southern dessert turned breakfast delight. The Baked Pecan Pie French Toast Recipe combines that irresistible pecan pie flavor with custardy, golden French toast—making any morning feel like a special occasion.

The image shows several thick slices of golden-brown French toast soaked in a rich syrup. Each slice is topped with a generous layer of shiny, caramelized pecans that add a crunchy texture. The syrup glistens on the toast and pools around the edges, giving the dish a warm, sticky look. The toast pieces are arranged close together, filling the frame with their layered textures of soft bread and nutty topping against a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe
Top Tip
How to Serve Baked Pecan Pie French Toast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Pecan Pie French Toast Recipe

Why You'll Love This Recipe

I still remember the first time I made this baked pecan pie French toast—it instantly became a family favorite. The combination of sticky, buttery pecan topping and the soft, custard-soaked bread is pure comfort food magic you’ll want to savor every time.

Decadently delicious: It tastes like a dessert and breakfast hybrid, perfect if you want both sweet and satisfying first thing.
Hands-off prep: You get that overnight soak for maximum flavor infusion without fuss in the morning.
Perfect for gatherings: Feeds 4-6 people, so it’s great for brunch with friends or family.
Comforting and nostalgic: A wonderful twist on classic French toast with the cozy warmth of pecan pie spices.

A white baking dish filled with slices of pecan pie, each slice topped with whole and halved glossy pecans in a thick golden-brown sticky syrup layer. The pie crust underneath is light brown and slightly crumbly, holding the sugary filling, while a silver spoon lifts one slice showing its texture and shiny pecans close up. The background is a white marbled surface and a blurred white bowl can be seen in the distance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key role in creating that rich, buttery sweetness and the perfect custardy base that clings to the challah bread slices just right.

Flat lay of pecan pieces scattered near a small pile of brown sugar and a drizzle of maple syrup elegantly pooled, a split vanilla bean pod resting beside whole eggs and a thick slice of golden challah bread showing its soft, fluffy texture, a small pat of creamy butter melting slightly, a sprinkle of warm cinnamon powder, and a small glass of rich heavy cream gently catching the light, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Heavy cream and whole milk: These create a luscious custard that keeps the bread soft but firm enough.
Eggs: The backbone for binding the custard and giving it that airy texture.
Vanilla extract: Adds a sweet, fragrant warmth that cuts through the richness.
Challah bread: Its light, slightly sweet, and sturdy texture makes it perfect for soaking without falling apart.
Butter: For richness and to meld the flavors in the pecan topping beautifully.
Brown sugar, corn syrup, and maple syrup: This trio gives depth, gooeyness, and that classic pecan pie sweetness.
Pecans: Adds crunch and that distinct nutty flavor so essential to pecan pie.
Cinnamon and salt: Cinnamon adds spice warmth; salt balances the sweetness perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up a bit depending on the season or my mood. This baked pecan pie French toast recipe is forgiving and can handle a few tweaks without losing its charm.

Variation: Sometimes I swap out the corn syrup for honey or pure maple syrup to add a slightly different natural sweetness. It’s equally delicious!
Dietary swap: Using a dairy-free milk and vegan butter substitute works pretty well if you're avoiding dairy; just make sure to add a touch more cinnamon or vanilla to keep the flavors bright.
Extra toppings: If you’re feeling indulgent, a drizzle of warmed caramel sauce or a dollop of whipped cream on top takes it to next-level brunch wow factor.

Step-by-Step: How I Make Baked Pecan Pie French Toast Recipe

Step 1: Soak the Challah Slices Overnight

Start by whisking together the heavy cream, whole milk, eggs, and vanilla in a large flat-bottom pan or casserole dish. This custard bath is the secret to soft, flavorful French toast. Next, submerge your challah slices, flipping them to coat both sides evenly. Cover tightly with plastic wrap and pop it in the fridge for at least 4 hours—or even better, overnight. This slow soak lets the bread absorb all that vanilla-infused custard without falling apart in the oven.

Step 2: Prepare the Pecan Pie Sauce

Before baking, melt butter in a small saucepan over medium heat. Once melted, add brown sugar, corn syrup, maple syrup, cinnamon, and salt. Stir continuously until everything combines and bubbles for about a minute. Removing the pan from heat, stir in the pecan pieces last to keep them crunchy. This sauce is what makes this recipe so special — sticky, sweet, and nutty.

Step 3: Assemble and Bake

Grease your 9x13-inch baking dish lightly. Pour the pecan pie sauce evenly across the bottom, then arrange the soaked challah slices in a single layer on top. That’s it! Pop it in the oven preheated to 350°F and bake for 30-35 minutes. You’ll know it’s done when the toast turns a beautiful golden brown and the sauce is bubbling at the edges. Keep an eye near the end so it doesn’t overbrown.

Top Tip

Having made this recipe several times, I’ve picked up a few key tips that make all the difference for perfect results:

Use day-old challah bread: It soaks up the custard better without turning mushy.
Don’t skip the overnight soak: It allows the flavors to fully absorb, so the French toast bakes creamy and tender throughout.
Keep the pecans chunky: Stir them in last so they stay crunchy and provide great texture contrast.
Cover the dish for reheating: If you have leftovers, cover tightly when reheating to keep the toast moist but crispy on top.

How to Serve Baked Pecan Pie French Toast Recipe

Pecan Pie French Toast - Serving Suggestion

Garnishes

I love finishing this with a sprinkle of powdered sugar and a few extra chopped pecans for crunch. Sometimes a dollop of whipped cream or a drizzle of warm maple syrup just takes it over the top. Fresh berries also add a nice pop of color and brightness to balance the sweetness.

Side Dishes

This dish pairs beautifully with crispy bacon or sausage on the side for a savory contrast. I also like serving it alongside fresh fruit salad or a simple green salad dressed with a light vinaigrette for some freshness.

Creative Ways to Present

For a brunch party, I’ve arranged this French toast on a large platter and added edible flowers and rosemary sprigs for an elegant touch. Another time, I served it in mini individual ramekins for easy portions—you’d think it was from a fancy café!

Make Ahead and Storage

Storing Leftovers

Leftover baked pecan pie French toast stores well in an airtight container in the fridge for up to 3 days. Just make sure it’s cooled completely before covering to avoid sogginess. I usually cut it into squares so it’s easy to grab and reheat.

Freezing

I’ve frozen leftover portions by wrapping them tightly in plastic wrap and aluminum foil, then popping them in a freezer-safe bag. They keep well for up to 2 months. To enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat slices in a 350°F oven for about 10-15 minutes, loosely covered with foil to warm evenly and keep moist without drying out. I find the toaster oven also works well for single servings—just a few minutes to get that top crispy again.

Frequently Asked Questions:

What bread works best for this Baked Pecan Pie French Toast Recipe?

Challah is ideal because of its soft texture and slight sweetness, but brioche or thick-cut white bread are good alternatives. Avoid very soft or thin bread as it won’t soak the custard well.

Can I make this Baked Pecan Pie French Toast Recipe vegan?

You can try substituting dairy milks with plant-based options like almond or oat milk, and use a vegan butter substitute. For eggs, try a flaxseed or chickpea flour egg replacer, but keep in mind the custard texture may be slightly different.

How far in advance can I prepare the soaked bread?

The bread should be soaked in the custard mixture at least 4 hours ahead, ideally overnight. Longer soaking helps develop flavor and texture, but going beyond 24 hours might make the bread too soggy.

Can this Baked Pecan Pie French Toast Recipe be reheated without drying out?

Yes! To avoid dryness, reheat gently in the oven at 350°F covered loosely with foil. This keeps the custard moist and preserves the crisp topping without overcooking.

Final Thoughts

This baked pecan pie French toast recipe feels like a warm hug on a plate—rich, sweet, and unmistakably homey. I always look forward to making it when I want to impress guests or treat myself. Trust me, once you try it, it’ll become one of those special recipes you can’t wait to make again and again. Give it a go—you'll love how it transforms your weekend mornings into something truly delicious.