This Pumpkin Caramel Pecan Baked French Toast recipe is irresistibly good and is perfect for serving to overnight guests or at a holiday brunch!
What is it about breakfast foods that makes them so good? Is it that you are “breaking the fast” and pretty much anything will taste good? I don’t think so because I love eating breakfast foods any time of the day. I must not be the only one because I heard that a well known fast food place is going to start offering their breakfast all day.
If I have one issue with breakfast foods, it’s that many of the take a lot of time or attention when cooking for a family. Things like omelets, pancakes and French toast have to be cooked individually while you stand by keeping an eye on them. So, sometimes I skip those things and make breakfast recipes like Ham and Potato Breakfast Casserole, Bacon and Cheese Quiche and Hashbrown Crust Breakfast Pizza. And now I have a new favorite…this Pumpkin Caramel Pecan Baked French Toast!
Stir brown sugar, chopped pecans, and pumpkin pie spice into melted butter. Spread into a greased 9×13 in pan. Line the pan with 1 1/2-inch thick slices of French bread cut at a diagonal.
Beat the eggs, half-n-half, pumpkin puree (I used Libby’s canned pumpkin) until smooth. Slowly pour the mixture over the French bread slices in the pan. Cover the pan and place in the fridge for at least one hour or overnight.
Bake uncovered at 375 degrees for 35-40 minutes.
Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan bottom is now the caramel pecan top!
Serve with a dusting of powdered sugar and warm maple syrup. This Pumpkin Caramel Pecan Baked French Toast is a fantastic way to start the day! Try making it during the holidays for overnight guests or serve it at a holiday brunch. And if you are like me, you might even make it for dinner one night.
Pumpkin Caramel Pecan Baked French Toast
Ingredients
- 1 stick butter
- 1 cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon pumpkin pie spice
- 4 eggs
- 1 cup half-n-half
- 1 cup pumpkin puree
- 1 loaf French bread
Instructions
- Preheat the oven to 375˚F. Stir brown sugar, chopped pecans, and pumpkin pie spice into melted butter. Spread into a greased 9×13-inch pan.
- Line the pan with 1 1/2-inch thick slices of French bread cut at a diagonal.
- Beat the eggs, half-n-half, pumpkin puree until smooth. Slowly pour the mixture over the French bread slices in the pan. Cover the pan and place in the fridge for at least one hour (or overnight).
- Bake uncovered at 375˚F for 35-40 minutes.
- Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan bottom is now the caramel pecan top!
Nutrition
Pumpkin Magic Custard Cake | Pumpkin Mug Cake | Pumpkin Silk Pie
Pumpkin Butterscotch Bars | Maple Glazed Pumpkin Coffee Cake | Slow Cooker Pumpkin Pecan Bread Pudding
Jessica says
My son loves this recipe without the pecans, I pretty much make a batch weekly for his breakfast.
Tonia says
That is fantastic!
Amy says
Just made this. The bread was still soggy and hadn’t absorbed as much of eggs as is typical. The caramel bottom is also very loose and not sticking to bread. Cooked extra 10 minutes and still very loose. Looks unappetizing and texture/taste same. Wondering how the photo looks so crisp?
Tonia says
Hmmm…I’m not sure what happened there! French toast bake isn’t supposed to be crisp like monkey bread would be, but the caramel part did get…well…carmelized. Maybe my bread was drier?
Heather says
This didn’t quite work for me. Much of the pecan layer stuck to the pan and then it became hard once it cooled. The egg mix also seemed a little thick. After 4 hours, it still had not absorbed as much as it probably should have. It basically tasted good, but it was a notch below great.
Savita @ChefDeHome says
I think I found me weekend brunch! pinning!
Karrie says
Can you make this the night before, making for a bridal brunch.
SANDY says
QUESTION, IN THE RECIPE IT SAYS TO PUT THE SPICE IN THE BUTTER, THEN LATER IT SAYS TO PUT IT IN THE MIX WITH THE EGGS, DO YOU DIVIDE THE SPICE OR IS IT TO BE DOUBLE AMOUNT. I DONT EAT THIS, MAKING IT FOR SOMEONE ELSE.
Tonia says
Hi Sandy! How nice of you to make this for someone! You put the spice in with the butter mixture. I’ve updated the wording of the recipe. Thanks!
Donna says
Can this be frozen before it’s baked?
Tonia says
I’m not sure. I would suggest baking it and then freezing it. Best of luck! ~Tonia
nicole says
This was amazing!!! Such a hit at my Christmas brunch 🙂 Thanks for sharing this awesome recipe!
nicole says
This was amazing!!! Such a hit at my Christmas brunch 🙂 Thanks for sharing this awesome recipe!
Nicole says
Hi! Just wondering what size can of pumpkin puree. Making this tonight for Thanksgiving breakfast tomorrow!
Thank you and Happy Thanksgiving!
Nicole
Tonia says
Hey Nicole! Sorry, I’ve been away from my computer. Had a grooms dinner last night and baking/cooking for Thanksgiving today. I bought the 15 ounce can but didn’t use all of it for the recipe. Happy Thanksgiving! ~Tonia
Jenny says
I made this last night for this morning’s breakfast – soaked it all night. Obviously, the pecan layer was amazing (how could it not be?) … but I didn’t feel like there was much pumpkin flavoring to it. I used Libby’s pumpkin; and even used a little extra pumpkin pie spice (Penzey’s spice). Thoughts on what I might have done wrong?
Tonia says
Thanks Becky! It’s perfect for a special occasion!
Tonia says
Thanks so much! Pumpkin and caramel taste so great together!
Lyuba@willcookforsmiles says
Oh wow! This is worth waking up for ANY day!Amazing French Toast bake 🙂
Tonia says
Thanks Lyuba! Now if someone would only come and make it for me, right before they wake me up! 😉
Kellie @ The Suburban Soapbox says
These look so amazing!!!
Tonia says
Thank you Kelli! It really is a delicious breakfast!
Mariah @ Mariah's Pleasing Plates says
This is the breakfast of my dreams!! I love that you added caramel! Pinning! I can’t wait to find an excuse to make this!
Tonia says
Me too! I usually have very boring breakfasts! Thanks Mariah!
Maryanne @ the little epicurean says
I’m eating oatmeal and sipping on tea for breakfast…wishing I had some of your fabulous pumpkin french toast!
Tonia says
LOL! I know! We didn’t have any leftovers and I’m wishing I could have this for my breakfast too. Thanks Maryanne!
Beth says
Tonia, this french toast is totally putting my current plain oatmeal to shame! Oh my gosh, I’m so hungry!
Tonia says
LOL! That’s the way it goes, I’m sure your breakfast is much healthier than this one! Thank you Beth!
Kimberly @ The Daring Gourmet says
Oh my goodness, this looks sooooooo delicious!!
Tonia says
Thanks so much Kimberly! We sure enjoyed it!
Melanie | Melanie Makes says
That pecan topping looks absolutely unreal!
Tonia says
Thanks Melanie! I just LOVE pecans!
Kacey @ The Cookie Writer says
I am not even a fan of pumpkin but there is no way I could not like this! I just bought a roasting pumpkin to make homemade pumpkin puree and now have a recipe to try with my leftovers 🙂
Tonia says
Not a fan of pumpkin…I’m sorry! 🙂 This might be a way to help you break the ice! Thanks Kacey!