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An easy and absolutely delicious recipe for Overnight Pecan Pie French Toast! It’s the perfect breakfast or brunch recipe for the holidays! Make it the night before then just wake and bake!
Overnight Pecan French Toast
Pecan French Toast
Happy Friday! The weekend is just hours away and you know what that means, right?! BRUNCH. AKA the best meal in the entire world. Do you agree?
3 of my very best girlfriends are in town for the weekend and I can’t wait to surprise them with this overnight pecan pie french toast on Saturday morning. This is the ultimate holiday brunch recipe!!! It’s super easy, super impressive, and – of course – super delicious. It also goes great with mimosas and coffee, which are both brunch essentials in my opinion!
Favorite Pecan Pie Recipes:
Pecan French Toast Casserole
Let’s talk about ingredients! To make this overnight pecan pie french toast you’ll need: french bread, milk, heavy cream, eggs, vanilla, brown sugar, maple syrup, corn syrup, and pecans. You should be able to easily find all of these ingredients at your local grocery store, and with any luck… you may already have them in your kitchen!
The french bread is soaked in a vanilla cream mixture overnight which provides incredible taste and texture. Once it’s soaked overnight you’ll coat your baking dish in butter, brown sugar, maple syrup, and pecans! As the french toast bakes, one side becomes encrusted with the pecans while the other side slowly caramelizes… it’s so dreamy!
What I really love about this recipe is how perfect it is for sharing. Once it comes out of the oven, it’s ready to go. You don’t even need to serve it with syrup! It’s 100% sweet enough on its own.
Pecan Pie… in french toast form!!! What are you waiting for? Make this ASAP and enjoy:)
More French Toast Recipes:
If you try this Overnight Pecan Pie French Toast, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!
Overnight Pecan Pie French Toast
Ingredients
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 6 large eggs plus 3 egg yolks
- 2 tablespoons vanilla extract
- 1 loaf French bread, cut into 8 slices
- 6 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup light corn syrup
- 1/4 cup maple syrup
- 1 cup pecans, chopped
Instructions
- In a large bowl combine the milk, cream, eggs, yolks, and vanilla, beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
When ready to bake...
- Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar, corn syrup, maple syrup, and pecans.
- Spread this mixture evenly across the bottom of a 3 quart casserole dish. Carefully arrange the soaked bread on top. Bake for 35 minutes. Cool for 5 minutes, then serve warm!
Since the pecans are placed on the bottom of the baking dish, do you flip each piece over once it’s taken out of the oven so the pecans are on top for serving?
Hi Jessica! Exactly! I mean, you don’t have to flip it over, but it makes for a pretty presentation 🙂 I’ll add a note in the recipe about this now! xoxo
Flip the whole thing like a pineapple upside down cake
Wow, I did not know I needed this in my life so much, will be trying soon!
What do you mean the top side is carmelized? The sugar mix is on the bottom. Did you pour the whole mixure on the soaked bread or turn it over onto the sugar/butter/syrup?
Hi Luana. The syrup goes on the bottom, then you add the bread, then you bake it. Since the bread is still wet from the egg mixture it will caramelize as it bakes. Please let me know if you have any other questions 🙂
Did you spray the pan with Oam or grease it?
It’s in the oven! Can’t wait to try it. I have a really cheap oven and it bakes weird. Praying it turns out. I’m wondering if it should look browned on top???
Holy cow this was SO good. Your gorgeous photos convinced me to make it and I’m so glad I did!!!
This sounds like such an incredible breakfast! Perfect for fall!
This looks so amazing!!
Could this be any more perfect?! I cannot wait to make this … and eat the whole entire thing MYSELF. <3
Making this for the weekend!! Looks amazingly delicious
Looks wonderful! Great pictures too.
Could I leave the corn syrup out to make this more healthy? And if I did, what would I substitute in it’s place?
You can disregard my question, as I found the answerin this article that tells what to substitute for corn syrup. If anyone is interested here is the link: http://www.epicurious.com/expert-advice/how-to-substitute-corn-syrup-article Thanks for this great recipe. Can’t wait to try it !
DAYYYYUMMM!!!!! Holy moly, this is a fabulous recipe that I’ll be using for holidays for years to come. Thanks so much! Only tweaks for me were adding cinnamon to the soaking mixture and crumbled bacon to the top….. because SWEET AND SALTY, Can I get an amen?!?! Fantastic!!!
OK you just took an already epic breakfast idea and made it next-level!! Questions for you…How much cinnamon did you put in the soak? And I’m guessing you added the bacon at the end, or did you put it into the dish before adding the bread?
I added a couple tsps of cinnamon and actually cooked the bacon ahead of time and sprinkled in the pan before adding the bread. Turned out fan-fricken-tastic!!! About to make it again this year ❤️❤️❤️
That’s a killer recipe Ashley! You nailed it.
It looks delicious. Can’t wait to give a try!
Keep it up 🙂
GIRL. This french toast is the french toast to end all others!!! I love the pecan pie spin, pinninggg!
Amazing! Will be making it a second time for brunch with girlfriends.
Love this French toast!!
This reminds me of the cinnamon rolls we used to have in the bakery I worked in years ago. They were so good and this looks scrumptious!
You nailed it.
It looks delicious. Can’t wait to give a try!
Keep it up
Do you think stale croissants would work?
How many calories are in them? I’d like to try
How many do you think? Lol corn syrup, butter, brown sugar… lol this is a cheat day food not a calorie counting food.
Have you ever tried this recipe with gluten free bread (I.e. would the bread soak and bake the same way, or would it fall apart?). I’ve been trying to cheer up my recently diagnosed celiac husband with gluten free food that still tastes great, and your French toast pics took absolutely devine
Great recipe, Ashley. Our family made this last night and it came out great!
I wouldn’t change a thing. The family LIVES it!
How big of a loaf of French bread are you using? I bought a 1 lb loaf and it’s rather long, so the slices would be really thick if I cut it into eight pieces. How thick are the slices supposed to be?
My loaf was about 12 inches long, and quite thick. My slices were about 1 and 1/2 inches each.
After 3 days of hesitation, I have finally decided to try this recipe out, although I failed to make it looks exactly like yours but it turned out to be very tasty,
Thank you Ashley
This is a great recipe! Used 2/3 cup brown sugar instead of a full cup and it turned out perfectly.
Thank you!
This looks absolutely wonderful. Do you know if you can freeze it in individual servings after cooking. I live alone and sometimes have a grandson with me. I obviously can’t eat the whole batch at wants lol. Thank you
Thanks for the great recipe. I tried it, I didn’t get as beautiful as you. But it tastes amazing. I hope I can get closer to your kind someday.
I need to make this for my Sunday school class (about 12 people). I wonder if you could cube the French bread, or even sourdough bread and make it kinda like a casserole?
I made these for my moms birthday brunch! They were amazing! The family raved. Great recipe and so easy!
So does the stuff stay on the bottom and you flip it over for the presentation? Want to make this for Christmas.
Fantastic recipe!
I made this today and it was deliciously decadent. I halved the recipe and used an 8×8 glass dish. The four slices of homemade, thick sliced bread I had in the freezer fit perfectly. It is essential to allow it to cool for five minutes or so before removing from the cooking dish or most of the coating will stay in the dish.
I’ll be making this again, but not for quite some time. This is too rich for everyday weekend fare. It should be saved for once or twice a year special occasions.
Thank you Ashley.
Can I make the day before and reheat when I get at hostess home for a brunch ?
I did not get an answer…. I was hoping to make it tomorrow.
Bev
I made this last year and it was so amazing that I made them again this year.
Yay! Thanks for letting us know, Alba! Happy holidays!
Can this be made with brioche loaf bread??
Can you skip the corn syrup or substitute it for something else?
Thanks a lot. I used in order to scour my passing but my brand new pans said do not do that. So then I started getting rainbows after using baking soda to scrub and running them through the dishwasher. I look forward to trying this vinegar. Thanks for shearing!
I just made this and am in love!!! The recipe is so easy and not too sweet! Making it again for sure!!!
Have you ever tried putting all this together the night before, including the butter, brown sugar, pecan mixture? If so, would you store that part separately or can I put the entire casserole together? Thank you. This looks amazing!!
I don’t think it can all be mixed and put together. You have to soak the egg mixture overnight so the break can absorb it. Then the next day you pour the sugar and pecan mixture, preferably in another pan then place the soaked bread over it to bake. If you mix the egg mixture and syrup, it will turn into sugary eggs on the bottom
Do I need to bake it with the pecan mixture on the bottom? Does it turn out the same with it baked on top?
The pecan should be baked on the bottom, otherwise it’ll burn.
Can this recipe be made with cinnamon raisin bread?
Hi, love the recipe! When it says 6 eggs & 3 yolks, how many eggs should be used for the mixture? I’m a little confused on that piece
You mix 6 eggs plus 3 egg yolks. The added egg yolks makes it richer in flavor.
I made this today for brunch with friends and it was a big hit. Very delicious.
I absolutely love this recipe. I have made it for our family Christmas Eve brunch for the last four years. I was wondering if I could let the bread soak in the custard for two days or is that too long to soak.
How long can this be left in the fridge? I see ‘overnight’ but hour wise?