Overnight Pecan Pie French Toast is the kind of breakfast that makes you excited to go to bed. Maybe you have guests coming and your morning brain will be too foggy for fussing. Maybe you want a cozy weekend treat that feels special without a sink full of dishes. Or maybe you just love pecans, caramel vibes, and soft custard-soaked bread with crispy edges. I get it. This casserole nails all of that with almost no morning work.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Overnight Pecan Pie French Toast is a keeper: big on flavor with no weird tricks. Overnight Pecan Pie French Toast is the kind of breakfast that makes you excited to go to bed. Maybe you have guests coming and your morning…
Why You Will Love This Recipe
This is a make-ahead brunch hero. You build everything the night before, tuck it in the fridge, then bake it off in the morning. The top turns into crackly pecan pie goodness while the bottom stays custardy and tender. That contrast of textures is everything. The flavors are classic pecan pie, but the method is simple French toast casserole, which means you get the best of both worlds.
It’s also super forgiving. Stale bread? Perfect. A little extra vanilla because you poured with a heavy hand? No problem. Want to lighten it up with milk instead of full cream? Totally fine. This is a recipe you can trust. It’s cozy, reliable, and crowd friendly.
If you like prepping ahead for holidays, this is a dream. Assemble, chill, bake, done. I also love that you can scale it easily by using a bigger baking dish or making two pans if you’ve got a hungry crew.
“I prepped it the night before my in-laws visited, and it baked up like a dream. Crunchy on top, creamy inside, and the whole house smelled like a bakery.”
Bonus: leftovers are fantastic reheated, and a little drizzle of maple syrup brings everything together. You could even serve it alongside something lighter and savory if you want balance.
What You Will Need
You only need a few staple ingredients and a sturdy baking dish. Here’s a quick look at what goes into this sweet breakfast bake, plus a few notes so you get perfect results.
- Bread: Thick slices of brioche or challah hold up best. Day-old is ideal. If using sandwich bread, choose a thick-cut variety.
- Eggs: The backbone of the custard. Use large eggs for consistent results.
- Milk and cream: I like a mix of whole milk with a splash of heavy cream for richness. You can use all milk for a lighter version.
- Brown sugar: Gives the custard that deep, caramel flavor.
- Vanilla and cinnamon: Simple, warm, and perfect with pecans.
- Pecans: Roughly chopped for crunch. Toasting them first boosts flavor. If you love extra crunch, consider topping with a handful of candied pecans.
- Butter: Melted into the topping to create that pecan pie finish.
- Maple syrup: Optional for serving, but it makes the casserole sing.
- Salt: Just a pinch to balance the sweetness.
Equipment: 9×13 baking dish, mixing bowls, whisk, spatula, foil, and a wire rack for cooling.
Ingredient tip: If your bread is fresh and soft, cube it and let it dry on a sheet pan for 20 to 30 minutes, or toast lightly. Dryer bread soaks up the custard better and bakes more evenly.
Want to plan a whole dessert-style brunch spread? Pair this casserole with something chocolatey like this fun pecan pie bark on the side for an extra treat later in the day. 
How to Make
Build the base the night before
Grease a 9×13 baking dish with butter. Cube your bread into hearty 1 to 2 inch pieces and add them to the dish, spreading them out evenly. In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, and a pinch of salt until smooth. Pour this custard evenly over the bread, pressing down lightly with your hands or a spatula to make sure all the pieces start soaking it up.
Cover the dish tightly with foil and place it in the fridge for at least 8 hours, or overnight. This rest time helps the bread fully absorb the custard so you get a luscious texture when it bakes. If some corners look a little dry in the morning, press them back into the custard.
Make the pecan pie topping
In a bowl, stir together chopped pecans, a bit more brown sugar, melted butter, a splash of vanilla, and a pinch of cinnamon. You want a shiny, sandy mixture that clumps a bit when you squeeze it. This is what gives you that classic pecan pie top. If you like a salt-sweet finish, add a small pinch of flaky salt.
Bake it off in the morning
Preheat your oven to 350°F. Uncover the casserole and sprinkle the pecan mixture evenly over the top. Bake for 40 to 50 minutes, until the top is deeply golden and the center is set. If you like a softer center, pull it closer to 40 minutes. For a firmer, drier center, bake a bit longer. If the topping is browning too fast, tent with foil for the last 10 minutes.
Let the casserole rest on a wire rack for 10 minutes before serving. This helps it set so you get clean slices or scoops. Serve warm with maple syrup, a dollop of whipped cream, or even a quick drizzle of warm cream to soften the edges.
Storage and reheating
Cool leftovers, cover, and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30 to 60 seconds, or in a 325°F oven until warm. You can also freeze baked portions for up to a month. Thaw overnight in the fridge and reheat as above. Avoid freezing unbaked custard-soaked bread for long periods, as texture can suffer.
Food safety note: Because this is an egg and dairy custard, keep it chilled when not serving. Don’t leave it at room temperature for more than 2 hours.
What I love most is how predictable it is. Every time I make this, someone asks for the recipe. It’s just that comforting. This is why I keep coming back to Overnight Pecan Pie French Toast when I want a low-stress win.
Recipe Variations and Add-Ins
Once you’ve got the base method down, you can tweak it to match your mood. Here are some easy ways to switch it up without complicating your morning.
Bourbon pecan: Add 1 to 2 tablespoons bourbon to the custard and the pecan topping. The flavor is subtle but special.
Chocolate chip twist: Sprinkle a handful of chocolate chips over the bread before pouring on the custard for a dessert-leaning vibe.
Pumpkin spice: Swap cinnamon for pumpkin pie spice, and add a few tablespoons of pumpkin puree to the custard. It’s autumn in a pan.
Maple-pecan: Use maple sugar instead of brown sugar, and drizzle warm maple syrup over the baked casserole. Warm and fragrant.
Apple pecan pie: Layer thinly sliced apples between the bread cubes for a fruity boost. If you’re into apple desserts, these pretty apple pie cheesecake trifles make a sweet follow-up to brunch.
Dairy-free: Use a rich non-dairy milk like full-fat coconut milk or a creamy almond blend. Swap butter in the topping for a neutral oil or dairy-free butter.
Gluten-free: Choose your favorite gluten-free loaf with some structure. Let it dry out a bit more before soaking to avoid mushy texture.
For another pecan-forward treat to share later in the day, that crisp-and-chewy pecan pie bark is simple and fun to make with kids.
Serving Suggestions
- Keep it classic: Warm slices with maple syrup and a dusting of powdered sugar.
- Add freshness: A bowl of berries or orange segments balances the sweetness.
- Go savory: Pair with soft scrambled eggs, breakfast sausage, or something hearty like this French onion soup if you’re doing a brunch-for-dinner vibe.
- Something toasty: A side of bacon egg avocado toast brings protein and crunch.
- Celebrate big: For a dessert-on-dessert moment, bring out a tray of apple pie cheesecake trifles after the main event.
When I’m hosting, I like to set out a toppings bar with whipped cream, chopped toasted pecans, and a small pitcher of warm maple syrup. A little personalization makes it feel like a café experience at home. If I’m serving dinner-style sides, I’ll add a crisp green salad and something with a little tang to cut the sweetness.
Common Questions
Can I assemble it the same day and bake right away?
You can, but it’s better after an overnight soak. If you’re short on time, let it sit at least 30 to 45 minutes so the bread absorbs enough custard.
What’s the best bread for Overnight Pecan Pie French Toast?
Brioche or challah works best. Thick-cut Texas toast can work too. The key is sturdiness and a bit of dryness so it soaks well.
How do I prevent a soggy center?
Use day-old bread, avoid overpacking the pan, and bake until the center is set. Tent with foil if the top browns too quickly but the middle needs more time.
Can I make it nut-free?
Yes. Skip the pecans and top with a brown sugar streusel. It will still be delicious and dessert-like.
How sweet is it?
It tastes like a pecan pie meets French toast. If you prefer less sweet, reduce the brown sugar in the topping by a couple of tablespoons and go light on syrup at the table.
A Cozy Brunch You’ll Make Again
This is the kind of breakfast that turns a normal morning into something you’ll remember. The crispy pecan top, the tender custard-soaked bread, and the make-ahead ease make Overnight Pecan Pie French Toast a repeat favorite. If you want more inspiration and comparisons, I love how this version from Overnight Pecan Pie French Toast – Baker by Nature layers the flavors, and this take from Pecan Pie French Toast Casserole – Sweet and Savory Meals is great for quick scanning. Ready to treat yourself and your people to a pan of comfort? Prep it tonight, pour your coffee tomorrow, and enjoy that first crunchy, custardy bite.
Overnight Pecan Pie French Toast
Ingredients
Method
- Grease a 9×13 baking dish with butter.
- Cube the bread into 1 to 2 inch pieces and evenly spread them in the dish.
- In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard over the bread and press down gently to ensure it’s soaked.
- Cover the dish tightly with foil and refrigerate for at least 8 hours or overnight.
- In a bowl, combine the chopped pecans, brown sugar, melted butter, vanilla, and cinnamon until you have a shiny, sandy mixture.
- Preheat your oven to 350°F (175°C).
- Uncover the casserole and sprinkle the pecan topping evenly over the top.
- Bake for 40 to 50 minutes, until the top is golden and the center is set.
- Let the casserole rest for 10 minutes on a wire rack before serving.
