Description
Indulge in this luscious Caramel Pecan Brioche French Toast recipe, combining fluffy brioche soaked in a rich custard with a decadent homemade caramel sauce studded with crunchy pecans. Perfect for a special breakfast or brunch, this dish soaks overnight for deep flavor and bakes to golden perfection with a bubbling, buttery caramel topping.
Ingredients
Scale
Custard Mixture
- 3 large eggs
- 1 ¼ cups whole milk
- 6 tablespoons heavy cream, divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Brioche Base
- 9 slices brioche bread
Caramel Sauce and Topping
- ¾ cup packed brown sugar
- 6 tablespoons butter
- 6 tablespoons maple syrup
- ½ cup chopped pecans
Instructions
- Prepare the custard mixture: In a large bowl, whisk together the eggs, whole milk, ¼ cup of heavy cream, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
- Soak the bread: Arrange the brioche slices in a single layer on a large sheet pan. Pour the custard mixture evenly over the bread slices, then spoon any excess mixture over the top to ensure all slices are well coated. Cover the pan with plastic wrap and refrigerate for at least 4 hours or up to 8 hours to allow the bread to fully absorb the custard. At least one hour before baking, carefully flip the bread slices to ensure even soaking.
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to heat fully while you prepare the caramel sauce.
- Make the caramel sauce: In a small saucepan over medium heat, combine the brown sugar, butter, and maple syrup. Cook, stirring occasionally, until the butter is melted and the sugar is fully dissolved. Remove the pan from heat and whisk in the remaining 2 tablespoons of heavy cream until smooth and glossy.
- Assemble and bake: Pour the caramel sauce onto another sheet pan, spreading it evenly. Sprinkle the chopped pecans over the sauce. Arrange the soaked brioche slices on top of the caramel and pecans. Bake in the preheated oven for 20 to 23 minutes, or until the french toast is golden brown and the caramel sauce is bubbling around the edges.
- Serve: Remove from oven and serve immediately, spooning any extra caramel sauce from the pan over each piece for a rich, gooey finish.
Notes
- For best texture, use fresh brioche bread rather than day-old slices so they soak evenly without becoming mushy.
- Flipping the bread halfway through soaking ensures both sides absorb the custard for perfect moistness.
- To prevent sticking, you can line the caramel baking sheet with parchment paper or lightly grease before pouring the caramel.
- Serve with fresh berries or whipped cream for an extra special touch.
- This dish can be prepared the night before and baked fresh in the morning for a stress-free breakfast.