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November 4, 2016

Overnight Pecan Pie French Toast

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

Incredibly EASY Overnight Pecan Pie French Toast! Perfect for holiday brunch. Get the recipe on BakerbyNature.com

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 Pie Cheesecake
  • No Corn Syrup Pecan Pie
  • Pecan Pie Bars
  • Chocolate Pecan Pie

Incredibly EASY Overnight Pecan Pie French Toast! Perfect for holiday brunch. Get the recipe on BakerbyNature.com 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!

Incredibly EASY Overnight Pecan Pie French Toast! Perfect for holiday brunch. Get the recipe on BakerbyNature.com

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:)

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!

More French Toast Recipes:

  • Overnight Eggnog French Toast
  • Apple Pie French Toast
  • Brown Sugar Butter Pecan French Toast

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!
Incredibly EASY Overnight Pecan Pie French Toast! Perfect for holiday brunch. Get the recipe on BakerbyNature.com

Incredibly EASY Overnight Pecan Pie French Toast! Perfect for holiday brunch. Get the recipe on BakerbyNature.com

14 votes

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Overnight Pecan Pie French Toast

Prep 30 mins

Cook 35 mins

Inactive 6 hours

Total 7 hours, 5 mins

Author Ashley Manila

Yield 4 servings

A super easy recipe for 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

  1. 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...

  1. 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.
  2. 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!

Courses Breakfast

Cuisine French

147K Shares

Filed Under: Breakfast, Christmas, Thanksgiving

Reader Interactions

Comments

  1. Jessica says

    November 4, 2016 at 4:14 pm

    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?

    Reply
    • bakerbynature says

      November 4, 2016 at 4:20 pm

      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

      Reply
  2. Mariana says

    November 4, 2016 at 9:31 pm

    Wow, I did not know I needed this in my life so much, will be trying soon!

    Reply
  3. Luana Nedich says

    November 7, 2016 at 9:23 pm

    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?

    Reply
    • bakerbynature says

      November 7, 2016 at 11:04 pm

      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 🙂

      Reply
      • Candy Anello says

        November 11, 2020 at 1:08 pm

        Did you spray the pan with Oam or grease it?

        Reply
    • Bobbie says

      September 5, 2020 at 1:58 pm

      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???

      Reply
  4. Jannet says

    November 8, 2016 at 3:49 pm

    Holy cow this was SO good. Your gorgeous photos convinced me to make it and I’m so glad I did!!!

    Reply
  5. Miranda says

    November 8, 2016 at 6:22 pm

    This sounds like such an incredible breakfast! Perfect for fall!

    Reply
  6. Jenni says

    November 9, 2016 at 12:44 pm

    This looks so amazing!!

    Reply
  7. Lauren Gaskill says

    November 10, 2016 at 5:45 pm

    Could this be any more perfect?! I cannot wait to make this … and eat the whole entire thing MYSELF. <3

    Reply
  8. Heather says

    November 10, 2016 at 9:21 pm

    Making this for the weekend!! Looks amazingly delicious

    Reply
  9. Megan @ MegUnprocessed says

    November 11, 2016 at 3:13 pm

    Looks wonderful! Great pictures too.

    Reply
  10. Ann says

    November 14, 2016 at 8:18 pm

    Could I leave the corn syrup out to make this more healthy? And if I did, what would I substitute in it’s place?

    Reply
    • Ann says

      November 14, 2016 at 8:24 pm

      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 !

      Reply
    • Samantha says

      October 4, 2020 at 4:10 pm

      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!!!

      Reply
      • Nevena says

        November 17, 2020 at 7:31 pm

        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?

        Reply
  11. Edgar says

    November 19, 2016 at 5:56 am

    That’s a killer recipe Ashley! You nailed it.
    It looks delicious. Can’t wait to give a try!
    Keep it up 🙂

    Reply
  12. Kayle (The Cooking Actress) says

    November 20, 2016 at 11:40 pm

    GIRL. This french toast is the french toast to end all others!!! I love the pecan pie spin, pinninggg!

    Reply
  13. Jassy says

    June 9, 2017 at 9:34 pm

    Amazing! Will be making it a second time for brunch with girlfriends.

    Reply
  14. Jocelyn (Grandbaby Cakes) says

    September 5, 2017 at 9:04 pm

    Love this French toast!!

    Reply
  15. Heather says

    September 8, 2017 at 5:40 pm

    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!

    Reply
  16. aget says

    October 7, 2017 at 7:12 am

    You nailed it.
    It looks delicious. Can’t wait to give a try!
    Keep it up

    Reply
  17. Debbie says

    December 15, 2017 at 1:22 pm

    Do you think stale croissants would work?

    Reply
  18. Tom says

    January 12, 2018 at 11:37 am

    How many calories are in them? I’d like to try

    Reply
    • Carrie says

      September 26, 2020 at 1:27 pm

      How many do you think? Lol corn syrup, butter, brown sugar… lol this is a cheat day food not a calorie counting food.

      Reply
  19. Candis says

    April 24, 2018 at 7:05 pm

    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

    Reply
  20. Village Bakery says

    May 30, 2018 at 6:43 pm

    Great recipe, Ashley. Our family made this last night and it came out great!

    Reply
  21. Alisa says

    September 9, 2018 at 2:52 pm

    I wouldn’t change a thing. The family LIVES it!

    Reply
  22. Vicky says

    November 13, 2018 at 12:23 am

    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?

    Reply
    • bakerbynature says

      November 13, 2018 at 12:12 pm

      My loaf was about 12 inches long, and quite thick. My slices were about 1 and 1/2 inches each.

      Reply
  23. Reviewho says

    April 29, 2019 at 8:49 am

    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

    Reply
  24. Holly says

    May 26, 2019 at 4:02 am

    This is a great recipe! Used 2/3 cup brown sugar instead of a full cup and it turned out perfectly.
    Thank you!

    Reply
  25. Karen wallin says

    June 1, 2019 at 1:55 pm

    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

    Reply
  26. Michael J. says

    June 30, 2019 at 9:48 am

    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.

    Reply
  27. Lea says

    July 14, 2019 at 11:52 pm

    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?

    Reply
  28. Deborah says

    October 6, 2019 at 11:12 pm

    I made these for my moms birthday brunch! They were amazing! The family raved. Great recipe and so easy!

    Reply
  29. Lorie says

    October 24, 2019 at 4:13 pm

    So does the stuff stay on the bottom and you flip it over for the presentation? Want to make this for Christmas.

    Reply
  30. Niki says

    November 28, 2019 at 6:14 pm

    Fantastic recipe!

    Reply
  31. Dave Studnicki says

    December 15, 2019 at 4:56 pm

    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.

    Reply
  32. Bev Moan says

    December 19, 2019 at 2:10 pm

    Can I make the day before and reheat when I get at hostess home for a brunch ?

    Reply
    • Bev says

      December 22, 2019 at 11:29 pm

      I did not get an answer…. I was hoping to make it tomorrow.
      Bev

      Reply
  33. Alba says

    December 25, 2019 at 7:10 pm

    I made this last year and it was so amazing that I made them again this year.

    Reply
    • bakerbynature says

      December 27, 2019 at 5:24 pm

      Yay! Thanks for letting us know, Alba! Happy holidays!

      Reply
  34. P JWhi says

    October 16, 2020 at 8:05 am

    Can this be made with brioche loaf bread??

    Reply
  35. Karen says

    November 21, 2020 at 5:04 am

    Can you skip the corn syrup or substitute it for something else?

    Reply
  36. sana says

    December 24, 2020 at 1:41 pm

    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!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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