Baked Butter Pecan French Toast
We have often said that our Friday challah makes the most delicious french toast. So, you definitely need to try this decadent Baked Butter Pecan French Toast recipe when we are back to selling challah on Friday, November 19!
Prep Time: 30 minutes
Cook Time: 45 minutes
Rise Time: 60 minutes
Total Time: 2 hours, 15 minutes
Yield: 8 Servings
- ½ cup, plus 2 teaspoons brown sugar
- ¼ cup real maple syrup
- 7 tablespoons salted butter, melted
- 1½ cups roughly chopped pecans
- 8 large eggs, beaten
- 2½ cups whole milk
- 3 tablespoons Grand Marnier (orange liqueur)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 loaf challah bread, sliced into thick slices
- whipped cream, for serving (optional)
- 1 cup real maple syrup
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- Grease a 9 x 13 inch-baking dish with butter.
- In bowl, mix together ½ cup brown sugar, maple syrup, and 6 tablespoons melted butter.
- Pour half the mixture into bottom of prepared baking dish. Sprinkle with half the pecans.
- In large bowl, whisk together eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg, and salt.
- Submerge each piece of bread into egg mix, allowing bread to sit at least a minute to soak up the eggs. Arrange bread in baking dish. Pour remaining egg mix over bread slices. Then add remaining brown / sugar maple mix.
- In a bowl, mix remaining pecans, butter, and brown sugar. Sprinkle nuts over the french toast.
- Cover and place in fridge for one hour or overnight. When ready to bake, preheat oven to 375° F.
- Bake for 45 minutes or until french toast is golden and crisp. If tops of bread begin to brown too quickly, cover with foil.
- Meanwhile, make the syrup. In a small pot, mix maple syrup, bourbon, and vanilla. Bring to a boil and reduce heat, simmer five minutes until thickened.
- Serve french toast warm, drizzled with syrup, and enjoy!