Pecan Pie French Toast

Background: This Pecan Pie French Toast is so yummy! Our family is a big fan of breakfast and have been known to go all out for brunch on the weekends or even have breakfast for dinner at least once a week. This is an overnight Pecan French Toast that is simple but brings big flavor. You don’t even need syrup to go on top!

• 1 loaf French bread (day or two old), cut into 8-10 slices
• 3/4 cup whole milk
• 3/4 cup heavy whipping cream
• 6 large eggs plus 3 egg yolks
• 2 tablespoons vanilla extract
• 1 teaspoon cinnamon
• 1 stick of butter
• 1 1/2 cups brown sugar
• 1/3 cup light corn syrup
• 1/4 cup maple syrup
• 1 teaspoon sea salt
• 1 cup chopped pecans

1. In a large bowl combine the milk, cream, eggs, yolks, vanilla and cinnamon. Beat well and set aside. Arrange your sliced bread on the bottom of a baking dish (I used a 9×13 baking dish). Pour the mixture over the bread and cover with lid or plastic wrap. Refrigerate overnight, or at least 6 hours.
2. Preheat oven to 350 degrees. In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until smooth. Remove from heat and add corn syrup, maple syrup, salt and pecans.
3. Spread this mixture evenly across the bottom of a 3 quart casserole dish or 9×13 baking dish. Arrange the soaked bread on top, fitting as many as you can without stacking. Bake for 35-40 minutes. Cool for 5 minutes and serve warm. Enjoy!

Make this for breakfast or brunch along with our Sweet Potato Hash or Cheesy Hash Brown Casserole. If you’d like another variation of an overnight French Toast, check out Overnight Blueberry French Toast.