Maple Pecan Baked French Toast
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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This is the breakfast I would choose when pancakes sound good but standing at the stove does not. Stale bread absorbs the maple custard without collapsing, while pecans toast on top instead of disappearing into the soft center.
Assemble it the night before for the deepest flavor, or give it thirty minutes to soak on the morning you bake it. The important cue is a puffed center that no longer looks wet when gently pressed.
The method behind the meal
Why this recipe works
- •Use day-old brioche or challah so the cubes keep their shape.
- •Tent loosely with foil if the pecans brown before the center sets.
- •Reheat portions at 325°F so the custard stays tender.
Recipe
Maple Pecan Baked French Toast
A make-ahead French toast bake with custardy centers, crisp pecan edges, and maple in every bite.
Ingredients
Instructions
- 1Butter a 9-by-13-inch baking dish and spread the bread cubes evenly inside.
- 2Whisk eggs, milk, maple syrup, vanilla, cinnamon, and salt until completely blended; pour over the bread and press gently to moisten every cube.
- 3Cover and refrigerate overnight, or rest at room temperature for 30 minutes.
- 4Heat the oven to 350°F. Scatter pecans over the top and drizzle with melted butter.
- 5Bake 38 to 42 minutes, until puffed and set in the center. Rest 10 minutes before serving.
Nutrition (per serving, estimated)
