Overnight Pecan Pie French Toast

by | Jun 18, 2019 | Bread and Rolls, Breakfast

I was looking for something special to make my hubby for his Fathers Day breakfast when I came across this delicious looking recipe on Pinterest by Baker by Nature for Overnight Pecan Pie French Toast.  Not only did it look incredibly decadent, but I was excited that I could do part of the work the night before and just finish it off in the morning!  I have to say the end result was A.MAZ.ING.  This will definitely be a new tradition for special occasions or holidays.  (I’m specifically thinking Christmas and Thanksgiving morning.) 

This is like no other French Toast casserole bake you have had.  Since it sits overnight and has so many eggs in it, it is rich and custardy and then the pecan pie sauce that you spoon over the top is just heavenly.  Honestly, it would be wonderful as a dessert too!

Ingredients:

  • 1 loaf of French Bread
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 6 eggs plus 3 egg yolks
  • 2 Tbsp vanilla extract
  • 6 Tbsp butter, (I used salted)
  • 1 cup light brown sugar, packed
  • 1/3 cup light corn syrup
  • 1/4 cup maple syrup
  • 1 cup pecans, chopped

Instructions:

  1. Cut your loaf of bread in to 8 slices.  (Cutting mine in to 8 pieces gave me pieces that were about 1-1/2 inches thick and we LOVED this size.)  
  2. Set the bread in a single layer in a 9×13 pan.  
  3. In a mixing bowl, whisk together the milk, heavy cream, eggs and vanilla until it’s well combined.  Pour the mixture over the bread, cover with plastic wrap and refrigerate overnight.  (A minimum of 6 hours.)
  4. The next morning:  Preheat the oven to 350 degrees.  Spray a new 9×13 pan with cooking spray and set aside.
  5. In a saucepan melt the butter over medium heat, then whisk in the brown sugar, corn syrup, maple syrup and pecans.  Pour this mixture in to the prepared 9×13 pan and spread evenly.  
  6. Pull your pan of soaked bread our of the refrigerator.  Using tongs, gently transfer all of your soaked bread to the new 9×13 pan on top of the pecan mixture.
  7. Bake for 35-40 minutes.  (The time will depend on how thick you cut your bread.  Mine took the full 40 minutes.)  
  8. Cool for 5-10 minutes, (the longer it sits the stickier it gets), then serve warm.
  9. To serve, flip the bread over on to the plate as you take it out of the pan and then spoon additional topping over the top.  We REALLY enjoyed it with a drizzle of heavy cream!

  

french toast covered in syrup and pecans

Overnight Pecan Pie French Toast

Source: donuts2crumpets
This pecan pie French toast is prepared at night so you can let the bread soak in custard then it's baked in a puddle of sweet pecan topping!
Servings: 8
Prep Time 25 minutes
Cook Time 40 minutes
Chill Time 6 hours
5 from 4 votes

Ingredients
  

  • 1 loaf of French Bread
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 6 eggs plus 3 egg yolks
  • 2 Tbsp vanilla extract
  • 6 Tbsp butter (I used salted)
  • 1 cup light brown sugar, packed
  • 1/3 cup light corn syrup
  • 1/4 cup maple syrup
  • 1 cup pecans, chopped

Instructions
 

The night before:

  • Cut your loaf of bread in to 8 slices. (Cutting mine in to 8 pieces gave me pieces that were about 1-1/2 inches thick and we LOVED this size.)
  • Set the bread in a single layer in a 9×13 pan.
  • In a mixing bowl, whisk together the milk, heavy cream, eggs and vanilla until it’s well combined. Pour the mixture over the bread, cover with plastic wrap and refrigerate overnight. (A minimum of 6 hours.)

The next morning:

  • Preheat the oven to 350 degrees. Spray a new 9×13 pan with cooking spray and set aside.
  • In a saucepan melt the butter over medium heat, then whisk in the brown sugar, corn syrup, maple syrup and pecans. Pour this mixture in to the prepared 9×13 pan and spread evenly.
  • Pull your pan of soaked bread our of the refrigerator. Using tongs, gently transfer all of your soaked bread to the new 9×13 pan on top of the pecan mixture.
  • Bake for 35-40 minutes. (The time will depend on how thick you cut your bread. Mine took the full 40 minutes.)
  • Cool for 5-10 minutes, (the longer it sits the stickier it gets), then serve warm.
  • To serve, flip the bread over on to the plate as you take it out of the pan and then spoon additional topping over the top. We REALLY enjoyed it with a drizzle of heavy cream!

Notes

Recipe created by by Baker by Nature 

You May Also Like…

Homemade Soft & Crusty Bread Bowls

Homemade Soft & Crusty Bread Bowls

Homemade bread bowls are simple to make with a golden crust and soft, delicious bread in the middle. Made with flour, yeast, sugar, salt, olive oil and water!

Homemade Honey Sweet Cornbread

Homemade Honey Sweet Cornbread

Homemade sweet cornbread made with honey is tender and moist with golden crunchy edges and the perfect touch of sweetness!

Chocolate Chip Cheesecake Danish

Chocolate Chip Cheesecake Danish

Chocolate Chip cheesecake filling rolled in puff pastry and sprinkled with decorating sugar then baked until golden and delicious to make the perfect danish!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating