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Bust out your baking dish, because we’re making Overnight Bourbon Pecan Pie French Toast Casserole! Loaded with cinnamon and brown sugar flavor, the chewy French bread is topped with gooey pecan maple syrup, this tastes just like pecan pie. No corn syrup required!
It’s no secret I love baking with pecans. From pecan pie to pecan cheesecake to pecan bars… I’m always looking for new ways to incorporate them into my recipes! So when I stated dreaming up the perfect fall holiday breakfast/brunch recipe, I knew pecans had to be involved.
Enter this gorgeously decadent pecan pie French toast casserole! It’s very similar to this overnight pecan pie French toast, but so much better for serving a crowd.
Did I mention it’s super easy and approachable recipe that’s guaranteed to be a crowd-pleaser this holiday season. So without further ado, bust out your casserole dish and let’s dive into this recipe.
How to Make Bourbon Pecan Pie French Toast
- Lightly grease a 9×13-inch baking dish or casserole dish with nonstick spray. If you don’t have baking spray, just butter the dish.
- Place the sliced bread cubes into the prepared baking dish.
- In a large bowl combine the eggs, milk, heavy cream, ground cinnamon, nutmeg, bourbon, vanilla, and half of the brown sugar. Then pour this egg mixture over the bread. Be sure to toss so all of the cubes get coated in the egg mixture!
- Then sprinkle the top of the casserole with the remaining brown sugar.
- At this point, you’ll want to cover and refrigerate for at least 6 hours!
- When ready to bake, preheat the oven to 350 degrees (F). Then bake until golden brown and firm in the center.
- Make the pecan syrup, pour it over the warm French toast, and serve!
If you’re feeling extra decadent, serve this with whipped cream or ice cream (butter pecan, vanilla, or salted caramel ice cream all work great!).
More French Toast Recipes:
- Overnight Raspberry French Toast Casserole
- Brown Sugar Butter Pecan French Toast
- Overnight Eggnog French Toast
- Best Easy Homemade French Toast
- Apple Pie French Toast
- Easy Bananas Foster French Toast
Overnight Bourbon Pecan Pie French Toast Casserole
Ingredients
For the French Toast:
- nonstick cooking spray
- 1 large loaf crusty sour dough or French bread cut into 1/2-inch cubes
- 1 cup (227ml) whole milk
- 1 cup (227ml) heavy cream
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 large eggs
- 3 large egg yolks
- 3 Tablespoons (42ml) bourbon
- 2 teaspoons vanilla extract
- 1 cup (213g) light brown sugar packed, divided
For the Pecan Syrup:
- 1/2 cup (113g) unsalted butter
- 3/4 cup (160g) light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113ml) heavy cream
- 1/3 cup (92ml) maple syrup
- 1/4 teaspoon salt
- 2 cups (227g) pecans roughly chopped
- 1 Tablespoon (14ml) bourbon
- 2 teaspoons vanilla extract
Instructions
For the French Toast:
- Lightly grease a 9x13-inch baking dish with nonstick spray.
- Place the bread cubes into the prepared baking dish. Set aside.
- In a large bowl combine the milk, heavy cream, ground cinnamon, nutmeg, eggs, egg yolks, bourbon, vanilla, and half of the brown sugar (106g) and beat until well combined.
- Pour the liquid mixture over the bread, and gently toss to ensure all of the bread cubes get soaked with the liquid mixture. Sprinkle the top evenly with the remaining brown sugar (107 g).
- Cover tightly with aluminum foil and refrigerate for at least 6 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees (F). Remove the casserole from the fridge and let it come to room temperature for 15 to 30 minutes.
- Place in the oven and bake - covered - for 35 minutes. Then carefully uncover and continue baking for another 30 minutes, or until golden brown and firm in the center.
- Top with gooey pecan topping and serve warm, with ice cream or whipped cream, if desired.
For the Pecan Syrup:
- In a large skillet over medium-low heat, melt the butter.
- Add in the brown sugar and cook, stirring with a whisk, until the sugar has dissolved and the mixture is bubbling, about 2 minutes.
- Add in the cinnamon, heavy cream, maple syrup, and salt and whisk to combine.
- Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated.
- Remove from heat and stir in the bourbon and vanilla. Pour on top of the french toast and serve at once!
Just came across your recipe and it looks divine. How long will this last? I’m making confections for the holidays and may have to mail some. Would it hold up or should I just have it at home? TIA!
P.S. I told my wife you should make your own vanilla extract and call it Manila Vanilla!
is their a reason I can not print this recipe? I would LOVE to try it but can not bring my computer to the kitchen like some lolll
That is so odd! I have double checked and everything looks like it’s running fine behind the scenes. I’m so sorry you’re having this issue!
Can you provide volume or weight of bread cubes? Loaves vary so much in size! Thanks
sure! a 1 pound loaf works great!