This pecan caramel French toast bake makes for a perfect (quick and easy) breakfast!
As I sit here at the kitchen table on the morning after Christmas, watching a holiday movie, I’ve decided that I don’t think I’m ready to say goodbye to it all. Not yet!
It all came and went so quick, but it was wonderful! Yesterday was filled with hot coffee, warm brunch, and lots of excitement! Santa was good to all of us and after we did our little Christmas here at home, we spent the day with my family eating and playing games. It was perfection!
As we do most Christmases, we started the day with a French toast bake, pecan caramel French toast bake to be exact. It happens to be our very favorite one, and we’ve tried a ton!
There two things I absolutely love about this pecan caramel French toast bake, one being that you can make it ahead and let it sit overnight or make it the day of and it comes out perfect either way; and two being that it is hands down the best French toast bake I’ve ever had! No, I’m serious, it’s warm, nutty, and perfectly comforting!
There’s no syrup required for this pecan caramel French toast bake either, it has all of it’s own sweetness and is ooey-googey without being soggy. I used French bread in the photos above, but trust me when I say, you can use any bread you want to as long as it has a hard crust, which gives this recipe tons of versatility! The edges of the bread great a little bit crispy, but it’s still soft and French-toast like in the center and because you make it all in one dish, there’s no pans or skillets to clean!
This pecan caramel French toast bake is truly the perfect breakfast!
- 12 slices Frech bread, cut into 1 inch thick pieces
- 6 eggs
- ½ cup milk
- 3 TBS brown sugar
- ½ tsp cinnamon
- ½ cup butter
- 1 cup brown sugar
- ½ cup light corn syrup (or honey)
- 2 cups pecans, roughly chopped
- Preheat oven to 350 degrees and lightly grease a 9 x 13 baking dish.
- Lay the 12 bread slices in the bottom of the baking dish, it's okay if they overlap.
- In a medium size bowl, whisk together the eggs, milk, cinnamon, and brown sugar.
- Pour eggs over bread, covering completely, tun to coat, making sure there are no dry spots.
- In a saucepan over medium heat, melt the butter.
- Whisk in brown sugar and corn syrup (or honey) until smooth.
- Stir in chopped pecans and cook 1-2 minutes until thoroughly heated.
- Bake for 40 minutes, rotating halfway through.
- Sever warm.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
You’ll definitely want to try this pumpkin French toast too!