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.