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Golden-brown pecan pie french toast casserole in a white baking dish with caramelized pecans and syrup topping

Pecan Pie French Toast Casserole

This pecan pie french toast casserole combines creamy, custardy French toast with the rich, crunchy topping of pecan pie. Perfect for holiday mornings or lazy weekends, this make-ahead dish is a sweet breakfast casserole with pecans you won't forget. It's simple to prepare, indulgent, and sure to please any crowd!
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Butter or nonstick spray for greasing the dish
  • 1 loaf French bread about 18 inches long, sliced into 1-inch-thick pieces
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1 1/2 cups pecans roughly chopped, with some left whole
  • 1 stick salted butter 1/2 cup
  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/3 cup maple syrup

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Large whisk
  • Large mixing bowl

Method
 

  1. Preheat and prep: Set your oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray to keep your casserole from sticking.
  2. Slice and soak the bread: Cut your French bread into 16 slices, each about 1 inch thick. In a large bowl, whisk together the eggs, milk, cream, brown sugar, granulated sugar, cinnamon, and vanilla. Soak four slices of bread in the egg mixture at a time, letting them rest for 1 minute per side (2 minutes total). Arrange the soaked slices in the baking dish, slightly overlapping them. Pour any leftover egg mixture over the bread and let sit while you make the topping.
  3. Make the pecan topping: Roughly chop the pecans, leaving some whole for texture. In a medium saucepan, melt the salted butter over medium heat. Whisk in the brown sugar, corn syrup, and maple syrup, stirring frequently, until the sugar is fully dissolved (about 5–8 minutes). Remove from heat and stir in the chopped pecans.
  4. Assemble and bake: Spoon the pecan topping evenly over the prepared bread slices. Cover the dish with aluminum foil and bake for 20 minutes. Then, uncover the casserole and bake for another 25–30 minutes, or until the custard is fully set and the pecan topping is golden brown.
  5. Cool and serve: Allow your casserole to cool for 10 minutes before slicing. Serve with a drizzle of the syrupy goodness left at the bottom of the pan and enjoy!

Notes

Make it ahead: Prep through step 3 and refrigerate overnight. In the morning, bake fresh while sipping coffee!
Switch it up: Using brioche or challah adds extra richness. Try adding nutmeg or a splash of bourbon for a festive twist.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual portions for up to 2 months.