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Overnight Pecan Pie French Toast

A cozy, sweet breakfast that tastes like dessert, this Overnight Pecan Pie French Toast is soaked in a rich custard and topped with a delicious pecan mixture. Perfect for make-ahead brunches or weekday breakfasts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 13 hours
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the custard
  • 1 loaf French Bread Cut into 1-inch thick slices.
  • 3/4 cup milk Can use lower-fat or unsweetened alternatives.
  • 3/4 cup heavy cream Can swap with almond milk for a lighter version.
  • 6 large eggs Use 6 whole eggs plus 3 egg yolks for richness.
  • 2 Tbsp vanilla extract For flavor.
For the topping
  • 6 Tbsp butter Salted butter recommended.
  • 1 cup light brown sugar Packed.
  • 1/3 cup light corn syrup For sweetness.
  • 1/4 cup maple syrup Enhances flavor.
  • 1 cup pecans Chopped.

Method
 

Preparation (Night Before)
  1. Slice French bread into 1-inch thick slices and arrange in a 9x13 baking dish, slightly overlapping.
  2. In a large mixing bowl, whisk together the eggs and egg yolks until smooth.
  3. Add milk, heavy cream, and vanilla extract to the eggs and whisk until combined.
  4. Pour the egg mixture evenly over the bread slices and press down gently to soak.
  5. Cover the dish tightly with plastic wrap or foil and refrigerate overnight, at least 6-8 hours.
Baking (Next Morning)
  1. Preheat oven to 350°F (175°C).
  2. In a small saucepan, melt butter over low heat and stir in brown sugar, corn syrup, and maple syrup until smooth.
  3. Remove from heat and stir in chopped pecans.
  4. Pour the pecan topping evenly over the soaked bread in the baking dish.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden and the center is set.
  6. Let cool for 5-10 minutes before serving. Cut into squares.

Notes

Serve warm with powdered sugar or maple syrup. For a lighter option, top with Greek yogurt and fresh berries. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.