Maple Pecan French Toast Bake is a sweet and comforting breakfast treat that brings together fluffy bread soaked in a rich custard, crunchy toasted pecans, and a warm drizzle of maple syrup. The pecans add a nice crunch that pairs perfectly with the soft, custardy center, making every bite a delicious mix of textures and flavors.
I love making this dish when I want a breakfast that feels special but doesn’t take a lot of time to put together. One of my favorite tips is to soak the bread overnight so the custard really sinks in, making it extra creamy and flavorful in the morning. It’s the kind of recipe that you can prepare the night before and then just pop in the oven when you wake up, which feels like a little bit of magic.
Serving it up with a splash of warm maple syrup and a cup of coffee is my go-to way to enjoy this dish. It’s always a hit when family or friends come over, especially on chilly weekends or holiday mornings. The cozy flavors and crunchy pecans make it feel like breakfast and dessert all in one, and that’s a combo I’m happy to have any time.
Key Ingredients & Substitutions
Day-old French bread: Using day-old or slightly stale bread helps it soak up the custard without falling apart. If you can’t find French bread, brioche or challah are great alternatives for extra richness.
Pecans: Pecans add a lovely crunch and a nutty flavor. If you’re allergic or want a change, walnuts or almonds work well too. Toasting them beforehand brings out even more flavor.
Maple syrup: Pure maple syrup gives natural sweetness and depth. You can use honey or agave if needed, but the flavor will change slightly.
Milk and heavy cream: These keep the custard creamy and smooth. Whole milk is best, but you can swap the cream for more milk if you prefer lighter options.
How Do You Get the Custard to Soak Perfectly Into the Bread?
Soaking is key to a tender, flavorful French toast bake. Here’s how to do it right:
- Cut the bread into even 1-inch cubes so they absorb the custard evenly.
- After pouring custard over the bread, press gently to help it soak in well.
- Cover and chill in the fridge for at least 2 hours, ideally overnight. This gives the liquid time to fully penetrate the bread for a custardy inside.
- If you’re short on time, let it rest at room temperature for about 30 minutes, but the texture will be less creamy.
Taking time to soak makes all the difference between dry and perfectly moist French toast bake!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to hold the bread and custard without spilling.
- Large mixing bowl – roomy enough to whisk all custard ingredients together smoothly.
- Whisk – helps blend eggs and liquids for a creamy custard without lumps.
- Measuring cups and spoons – for accurate ingredient amounts so flavors balance well.
- Rubber spatula or spoon – useful for pressing bread gently to soak up custard evenly.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or sliced almonds if you want a different nutty crunch.
- Add 1 cup fresh or frozen blueberries for a sweet, fruity twist.
- Stir in 1 teaspoon ground cardamom or pumpkin pie spice along with cinnamon for warm spice notes.
- Mix in chopped cooked bacon or sausage for a sweet and savory breakfast option.
How to Make Maple Pecan French Toast Bake
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf (about 12 cups) day-old French bread, cut into 1-inch cubes
- 1 1/2 cups pecans, chopped (plus extra for garnish)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup pure maple syrup (plus extra for serving)
- 1/2 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours chilling time (overnight is best). Baking takes about 55-60 minutes, so plan for roughly 3 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Bread:
Grease a 9×13 inch baking dish with butter or non-stick spray. Spread the cubed bread evenly in the dish. Sprinkle chopped pecans over the bread.
2. Make the Custard:
In a large bowl, whisk eggs, whole milk, heavy cream, maple syrup, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until thoroughly combined.
3. Combine Bread and Custard:
Pour the custard evenly over the bread and pecans. Press the bread gently to help it soak up the custard. Drizzle the melted butter evenly on top.
4. Chill the Mixture:
Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This lets the custard soak deeply into the bread for a rich, creamy texture.
5. Bake the French Toast:
Preheat your oven to 350°F (175°C). Remove the plastic wrap and cover loosely with foil. Bake for 30 minutes.
6. Finish Baking and Brown:
Remove the foil and bake for another 25-30 minutes until the custard is set and the top is golden brown and crispy.
7. Serve and Enjoy:
Let it cool for a few minutes before serving. Drizzle warm maple syrup on top and garnish with extra pecans. Optionally dust with powdered sugar for extra sweetness and a pretty finish.
Can I Use Fresh Bread Instead of Day-Old Bread?
Yes, but slightly stale bread works best because it soaks up the custard without becoming mushy. If using fresh bread, consider toasting the cubes lightly to dry them out before assembling.
Can I Prepare This French Toast Bake Ahead of Time?
Absolutely! This recipe is perfect for making the night before. Just assemble, cover, and refrigerate overnight to let the flavors meld and custard soak fully. Then bake fresh in the morning.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Are There Good Substitutes for Pecans?
Yes, walnuts or sliced almonds make great alternatives and provide a similar crunch. You can also skip nuts altogether if preferred, but they add lovely texture and flavor to the bake.
