Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cinnamon french toast bake - featured image

Cinnamon French Toast Bake with Pecan Streusel

  • Author: Liliana
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

An easy, make-ahead weekend brunch recipe featuring rich, custardy bread soaked overnight and topped with a buttery, cinnamon-sugar pecan streusel for a crispy, dessert-worthy breakfast.

Ingredients

Scale
  • 1 large loaf (16–20 slices) Challah or Brioche bread, sliced 1-inch thick
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1/4 teaspoon salt

Instructions

  1. If using fresh bread, slice it and leave uncovered on a counter overnight to stale. If using day-old bread, proceed to the next step.
  2. Arrange the bread slices in a 9×13 inch baking dish, allowing them to overlap slightly.
  3. In a large mixing bowl, whisk eggs until beaten. Add milk, heavy cream, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Whisk vigorously until sugar is dissolved.
  4. Pour the custard mixture evenly over the bread. Press down gently to ensure all bread is coated and absorbs the liquid.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight (up to 24 hours).
  6. Preheat oven to 350°F (175°C).
  7. In a small bowl, combine softened butter, flour, brown sugar, 1 teaspoon cinnamon, chopped pecans, and 1/4 teaspoon salt. Mix with fingers or a fork until the mixture resembles coarse crumbs.
  8. Remove the baking dish from the fridge and uncover it. Sprinkle the pecan streusel evenly over the top.
  9. Bake for 45-55 minutes, or until the top is golden brown and crispy, and the center is set but slightly jiggly.
  10. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  11. Let the bake rest for 10-15 minutes before slicing and serving.

Notes

Use day-old or stale bread to prevent mushiness. Toasting pecans before adding to the streusel enhances flavor. The dish can be assembled up to 24 hours in advance. Leftovers store in the fridge for 3 days. Reheat in the oven to restore crispiness.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square slice
  • Calories: 480
  • Sugar: 28
  • Sodium: 320
  • Fat: 24
  • Saturated Fat: 10
  • Carbohydrates: 52
  • Fiber: 3
  • Protein: 12

Keywords: french toast bake, overnight french toast, brunch recipe, pecan streusel, make ahead breakfast, weekend brunch, cinnamon bread pudding

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dinnerecipeshub.com/cinnamon-french-toast-bake-easy-weekend-brunch/