Jeannie's Baked French Toast

Recipe by tldport

Baked French toast with Pecans

Top Review by Chef Mama Jenn

Perfect! Just what I was looking for. Everyone loved it for Christmas breakfast. The pecans, brown sugar and butter in the bottom of the dish give the bottom of the french toast a "sticky bun" layer. So good!
I cubed the challah, and dipped all cubes in the egg mixture, and filled the casserole dish right up, pressing down lightly. That way, I could cut servings in any size I liked.

Ingredients Nutrition


  1. ***Assemble a Day Ahead****.
  2. Stir butter, brown sugar and 1/2 cup of syrup in heavy medium sized saucepan over medium heat until melted and smooth.
  3. Transfer to 13"by9" by 2" glass baking dish.
  4. Sprinkle pecans over butter mixture.
  5. Whisk eggs, haf and half, cinnamon and vanilla in large bowl to blend.
  6. Dip bread slices in to egg mixture and arrange in single layer in prepared dish.
  7. Pour remaining egg mixture over bread slices in dish.
  8. Cover with plastic wrap and refrigerate overnight.
  9. Bake at 350 degrees uncovered until golden brown -- about 40 minutes.

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