My passion for this Caramelized Vanilla Pecan French Toast began during a fall weekend at my grandmother’s lakeside cottage in Vermont. I’d watch in awe as she transformed day-old challah into something truly magical—crisp caramelized edges giving way to a custardy center, all perfumed with vanilla and orange. That memory still floods back every time I prepare this dish, especially when maple harvest season arrives.
Caramelized Vanilla Pecan French Toast
Challah bread soaked in vanilla-orange custard then baked with caramelized pecans for an indulgent make-ahead breakfast centerpiece.
Prepare the Baking Dish
Generously grease a 9x13 inch baking dish with butter. In a medium bowl, whisk together 1/2 cup brown sugar, maple syrup, and 6 tablespoons melted butter until well combined. Pour half of this mixture into the bottom of the prepared baking dish and sprinkle with half of the chopped pecans (about 3/4 cup).
Make the Custard Mixture
In a large bowl, whisk together the eggs, whole milk, Grand Marnier, vanilla extract, cinnamon, nutmeg, and salt until thoroughly combined.
Assemble the French Toast
Dip each slice of challah bread into the custard mixture, allowing it to soak for at least 30 seconds on each side. Arrange the soaked bread slices in the prepared baking dish, slightly overlapping if necessary. Pour any remaining custard evenly over the bread. Drizzle the remaining brown sugar/maple syrup mixture over the top.
Add the Pecan Topping
Combine the remaining pecans (3/4 cup) with the remaining 1 tablespoon melted butter and 2 teaspoons brown sugar. Sprinkle this mixture evenly over the assembled french toast.
Refrigerate Overnight
Cover the baking dish with plastic wrap and refrigerate for at least 1 hour or overnight (up to 12 hours) to allow the bread to absorb the custard mixture completely.
Bake the French Toast
When ready to bake, preheat the oven to 375°F. Remove the french toast from the refrigerator and let it sit at room temperature while the oven preheats. Bake uncovered for 45 minutes, or until the top is golden brown and the center is set. If the top browns too quickly, cover loosely with aluminum foil.
Prepare the Bourbon Syrup
While the french toast bakes, prepare the bourbon syrup by combining 1/2 cup maple syrup, 2 tablespoons bourbon, 1/2 teaspoon vanilla extract, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 5 minutes. Remove from heat and keep warm.
Serve
Allow the french toast to cool for 5 minutes before serving. Serve warm with the bourbon maple syrup drizzled over the top and a dollop of whipped cream if desired.
How to Make Pecan French Toast
Learn how to prepare a delicious overnight french toast bake with pecans and maple syrup that's perfect for holiday mornings or weekend brunches
This recipe solves the eternal breakfast hosting dilemma: how to serve a stunning morning meal without missing a moment with your guests. The overnight preparation means you can assemble everything the evening before, allowing the bread to soak up the vanilla-infused custard. Come morning, simply slide it into the oven while you brew coffee and catch up with loved ones—no last-minute frenzy required.
The contrast of textures is what makes this french toast extraordinary—the caramelized bottom layer creates a praline-like crunch while the interior remains soft and luscious. The orange liqueur adds sophisticated brightness that balances the richness, and real maple syrup brings authentic sweetness. Try serving with fresh berries and whipped mascarpone for a truly memorable breakfast experience.
Beyond breakfast, this versatile dish can moonlight as a dessert when topped with vanilla ice cream and a drizzle of bourbon caramel. For additional warmth and complexity, stir a pinch of cardamom into the custard mixture before soaking the bread. Your weekend breakfasts will never be the same again, and guests will be requesting the recipe before their first cup of coffee is finished!
Comments are closed.