Pecan Pie French Toast Casserole

Pecan pie French toast casserole can be prepped the night before and baked the next morning. This breakfast recipe is perfect for holidays and weekend brunches!

👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●baking dish
●bowl
●pan

📝 Preparation Steps

Preheat the oven to 350°F.

For the french toast: Grease a 9-by-13-inch baking dish with butter or nonstick spray. Cut the bread into 16 slices, about 1-inch thick.

Butter or nonstick spray

In a large bowl, mix together the eggs, milk, cream, brown and granulated sugars, cinnamon and vanilla. Dip slices of bread, four at a time, in the egg mixture. Let each slice rest in the mixture for ⏱️ 1 minute per side (⏱️ 2 minutes total). Once soaked, place the slices in the baking dish, shingling them slightly. Continue until all of the bread has been soaked. Pour any remaining egg mixture over top of the bread and let it rest while you make the topping.

large eggs8

For the topping: Roughly chop the pecans, leaving some whole. Combine the butter, brown sugar, corn syrup and maple syrup in a medium pan. Cook over medium heat, whisking frequently, until the butter is melted and the sugar is dissolved, ⏱️ 5-8 minutes. Remove from the heat and stir in the pecans.

Place spoonfuls of the mixture all over the top of the bread. Cover and bake for ⏱️ 20 minutes. Uncover and continue baking for 25-30 more minutes, until the egg custard is set and the topping is golden brown. Let rest for ⏱️ 10 minutes before serving.

Cut into squares and serve with a drizzle of syrup from the bottom of the pan.

Nutrition Facts

calories

728 Calories

fat Content

45 g

fiber Content

3 g

sugar Content

50 g

sodium Content

430 mg

protein Content

14 g

trans Fat Content

1 g

cholesterol Content

260 mg

carbohydrate Content

69 g

saturated Fat Content

19 g

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