This delicious Caramelized Pecan French Toast Bake is a rich, buttery breakfast treat that’s easy to prepare and perfect for special mornings. Soaked overnight for extra flavor, it bakes to golden perfection with a crunchy pecan topping. You can swap pecans for walnuts or skip the rum for a kid-friendly version—simple, flexible, and absolutely irresistible!
Recipe Ingredients:
- 4 1-inch thick slices bakery style soft white bread
- 1/3 cup heavy cream
- 1/3 cup half-&-half
- 2 large eggs
- 1 tablespoon honey, warmed in the microwave for 10 seconds
- 1/8 teaspoon kosher salt
- 5 tablespoons softened unsalted butter, divided
- 1/2 cup light brown sugar
- 2 tablespoons gold rum
- 1 teaspoon vanilla extract
- 1 teaspoon dried rosemary, ground
- 1/2 cup chopped, toasted pecans
How To Make Pecan Sticky Bun French Toast?
- Prep the bread: Trim the corners off the bread slices so they fit snugly into ramekins when baked. Place all four slices in an 8×8-inch (20×20 cm) baking dish or pan.
- Make the custard: In a medium bowl, whisk together the double cream, half-and-half, eggs, honey, and salt until smooth. Pour evenly over the bread, flipping each slice once to ensure full saturation. If there’s excess custard, it will absorb over time. Cover tightly with plastic wrap (cling film) and refrigerate for at least 8 hours, ideally overnight.
- Prepare the ramekins: When ready to bake, preheat the oven to 190°C / 375°F. Grease the inside of 4 ramekins with 1 tbsp butter (divided between them), using your fingers to coat evenly. Place the ramekins on a baking sheet with a lip.
- Make the caramel topping: In a small saucepan over medium heat, melt the remaining 4 tbsp butter with the brown sugar, rum (if using), and vanilla extract. Cook for 3 minutes, whisking frequently. Remove from heat and stir in the rosemary. Immediately divide the caramel between the ramekins, then sprinkle the pecans evenly over the top.
- Assemble & bake: Using an angled spatula or fish turner, carefully transfer the soaked bread slices into the ramekins. Place on the middle rack and bake for 25 minutes, until the tops are golden and the caramel is bubbling.
- Serve: Let the ramekins cool for 5 minutes on a wire rack. Run a small knife around the edges to loosen the toasts. Place a small serving plate over each ramekin, cover with a kitchen towel, and carefully flip to release, ensuring the nuts and caramel drizzle over the top.
Recipe Tips:
- Use stale bread for better texture : Fresh bread can become too soggy. If your bread is fresh, leave the slices out for a few hours to dry slightly.
- Let the custard soak in fully : For the best flavor and texture, make sure the bread is fully saturated. If possible, soak overnight in the fridge.
- Grease the ramekins well : This prevents sticking and helps the caramelized pecan topping release easily when flipping.
- Flip with confidence : When inverting the ramekins, place a towel over the plate for grip and flip quickly to avoid spills.
- Watch the caramel closely : Don’t overcook the sugar mixture; it should be smooth and glossy. If it thickens too much, warm it slightly before pouring into the ramekins.
How To Store & Reheat Leftovers?
- Refrigerate: Let the French toast cool to room temperature, then transfer it to an airtight container or cover the ramekins tightly with plastic wrap. Store in the fridge for up to 3 days.
- Reheat: Preheat the air fryer to 160°C / 320°F. Place the French toast in the basket and heat for 3–5 minutes until crispy and warmed through.
Nutrition Facts
- Calories: 550 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 500mg
- Potassium: 200mg
- Total Carbohydrate: 60g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 10g
Check out More Recipes:
Alton Brown Pecan Sticky Bun French Toast
Description
This delicious Caramelized Pecan French Toast Bake is a rich, buttery breakfast treat that’s easy to prepare and perfect for special mornings. Soaked overnight for extra flavor, it bakes to golden perfection with a crunchy pecan topping. You can swap pecans for walnuts or skip the rum for a kid-friendly version—simple, flexible, and absolutely irresistible!
Ingredients
Instructions
- Prep the bread: Trim the corners off the bread slices so they fit snugly into ramekins when baked. Place all four slices in an 8×8-inch (20×20 cm) baking dish or pan.
- Make the custard: In a medium bowl, whisk together the double cream, half-and-half, eggs, honey, and salt until smooth. Pour evenly over the bread, flipping each slice once to ensure full saturation. If there’s excess custard, it will absorb over time. Cover tightly with plastic wrap (cling film) and refrigerate for at least 8 hours, ideally overnight.
- Prepare the ramekins: When ready to bake, preheat the oven to 190°C / 375°F. Grease the inside of 4 ramekins with 1 tbsp butter (divided between them), using your fingers to coat evenly. Place the ramekins on a baking sheet with a lip.
- Make the caramel topping: In a small saucepan over medium heat, melt the remaining 4 tbsp butter with the brown sugar, rum (if using), and vanilla extract. Cook for 3 minutes, whisking frequently. Remove from heat and stir in the rosemary. Immediately divide the caramel between the ramekins, then sprinkle the pecans evenly over the top.
- Assemble & bake: Using an angled spatula or fish turner, carefully transfer the soaked bread slices into the ramekins. Place on the middle rack and bake for 25 minutes, until the tops are golden and the caramel is bubbling.
- Serve: Let the ramekins cool for 5 minutes on a wire rack. Run a small knife around the edges to loosen the toasts. Place a small serving plate over each ramekin, cover with a kitchen towel, and carefully flip to release, ensuring the nuts and caramel drizzle over the top.
Notes
- Use stale bread for better texture : Fresh bread can become too soggy. If your bread is fresh, leave the slices out for a few hours to dry slightly.
- Let the custard soak in fully : For the best flavor and texture, make sure the bread is fully saturated. If possible, soak overnight in the fridge.
- Grease the ramekins well : This prevents sticking and helps the caramelized pecan topping release easily when flipping.
- Flip with confidence : When inverting the ramekins, place a towel over the plate for grip and flip quickly to avoid spills.
- Watch the caramel closely : Don’t overcook the sugar mixture; it should be smooth and glossy. If it thickens too much, warm it slightly before pouring into the ramekins.
Alton Brown Pecan Sticky Bun French Toast
