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Overnight Pecan Pie French Toast

A rich and cozy breakfast that tastes like dessert, perfect for meal prep and busy mornings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the custard
  • 1 loaf French Bread Cut into thick slices
  • 3/4 cup milk Use skim milk for a lighter version
  • 3/4 cup heavy cream Can swap with Greek yogurt
  • 6 eggs Plus 3 egg yolks
  • 2 Tbsp vanilla extract
For the pecan topping
  • 6 Tbsp butter Salted preferred
  • 1 cup light brown sugar Packed
  • 1/3 cup light corn syrup Can be reduced in lighter versions
  • 1/4 cup maple syrup For added sweetness
  • 1 cup pecans, chopped

Method
 

Preparation (Night Before)
  1. Slice the French bread into thick slices and place them in a single layer in the baking dish.
  2. Whisk together milk, heavy cream, eggs, egg yolks, and vanilla in a bowl until smooth.
  3. Pour the custard evenly over the bread. Press the slices down gently so they soak up the liquid.
  4. Cover the dish with plastic wrap or a lid and refrigerate overnight.
Cooking (Next Morning)
  1. Preheat the oven to 350°F (175°C).
  2. In a small saucepan, melt butter and stir in light brown sugar, light corn syrup, and maple syrup. Bring to a gentle boil for 1–2 minutes, then remove from heat. Stir in chopped pecans.
  3. Spread the pecan mixture evenly over the soaked bread.
  4. Bake for 30–40 minutes, until the top is set and bubbly.
  5. Let the dish rest for 5–10 minutes before serving.

Notes

For a healthy version, top each slice with a small scoop of plain Greek yogurt. Store leftovers in the fridge for up to 3–4 days. Leftovers can be reheated in the microwave or oven.