Overnight Pecan Pie French Toast
This pecan pie French toast is prepared at night so you can let the bread soak in custard then it's baked in a puddle of sweet pecan topping!
Ingredients
- 1 loaf of French Bread
- 3/4 cup milk
- 3/4 cup heavy cream
- 6 eggs plus 3 egg yolks
- 2 Tbsp vanilla extract
- 6 Tbsp butter (I used salted)
- 1 cup light brown sugar, packed
- 1/3 cup light corn syrup
- 1/4 cup maple syrup
- 1 cup pecans, chopped
Instructions
The night before:
- Cut your loaf of bread in to 8 slices. (Cutting mine in to 8 pieces gave me pieces that were about 1-1/2 inches thick and we LOVED this size.)
- Set the bread in a single layer in a 9×13 pan.
- In a mixing bowl, whisk together the milk, heavy cream, eggs and vanilla until it’s well combined. Pour the mixture over the bread, cover with plastic wrap and refrigerate overnight. (A minimum of 6 hours.)
The next morning:
- Preheat the oven to 350 degrees. Spray a new 9×13 pan with cooking spray and set aside.
- In a saucepan melt the butter over medium heat, then whisk in the brown sugar, corn syrup, maple syrup and pecans. Pour this mixture in to the prepared 9×13 pan and spread evenly.
- Pull your pan of soaked bread our of the refrigerator. Using tongs, gently transfer all of your soaked bread to the new 9×13 pan on top of the pecan mixture.
- Bake for 35-40 minutes. (The time will depend on how thick you cut your bread. Mine took the full 40 minutes.)
- Cool for 5-10 minutes, (the longer it sits the stickier it gets), then serve warm.
- To serve, flip the bread over on to the plate as you take it out of the pan and then spoon additional topping over the top. We REALLY enjoyed it with a drizzle of heavy cream!
Notes
Recipe created by by Baker by Nature