When it comes to holiday breakfasts, I am very specific. Christmas is without a doubt cinnamon rolls – usually on Christmas Eve morning, and if there’s any leftover, they’re snacked on throughout day. Christmas morning is my mom’s Monkey Bread (an oldie but goodie!). In more recent years, we’ve been doing bacon and eggs too (I need a good savory casserole to make). And for Thanksgiving? Well, that’s my wild card. It can really be anything, but we love something on the sweeter side. This year, it’s french toast. And probably these apple cinnamon rolls too, because we have a big group and both recipes are perfect. But my goodness, this french toast is such a favorite.
The idea
The idea came from my baked cinnamon crème brûlée french toast that I shared a few years back. It’s my favorite baked french toast. I wanted to give it a fall spin. I loved the idea idea of butter pecan…it’s my favorite flavor combination in November. So I went in that direction.
The details
Star with the “gooey” bottom layer that almost makes this french toast similar to a sticky bun. It’s a mix of brown sugar, maple, and butter. You’ll layer it on the bottom of the pan, then sprinkle over some pecans. This next step is key. The sweet maple butter caramelizes and thickens in the oven around the french toast. This leaves you with a sticky sauce surrounding each piece of toast. It is delicious!
The custard is a simple mix of eggs, milk, cinnamon, orange liquor, and vanilla. I highly recommend using the orange liquor as it adds that touch of special flavor. And truthfully, you really should have a bottle of orange liquor on hand at all times. Especially during the holidays, it makes the perfect margarita. Dip each piece of bread in the custard, then arrange in the baking dish. Pour over that remaining maple/butter sauce and top with pecans. Once the french toast has been assembled, place it in the fridge for an hour, or up to overnight. This is great if you want to have breakfast already prepped and ready for baking in the morning!
Finish with the syrup
While the french toast bakes, make the bourbon syrup. It’s simply maple syrup, bourbon, vanilla, and a pinch of salt. It might not seem like much, but the touch of bourbon really gives the french toast some warming “November” vibes. Serve as is, or dollop with whipped cream. Then add plenty of the bourbon maple syrup. It is perfection. The nuts add crunch, and the sauce keeps everything sticky and delicious. The french toast itself is eggy and custard-like…all together it’s the best!
Looking for other easy fall breakfast dishes?? Here are my favorites: Cinnamon Knots with Coffee Icing Cream Cheese Swirled Cinnamon Pumpkin Butter Bread Baked Apple Cider Doughnuts Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Lastly, if you make these Baked Butter Pecan French Toast, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How-To Video:
