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Vermont Baked Pecan French Toast

Vermont Baked Pecan French Toast

Serves: 6

Hands On Time: 

Total Time: 


8 eggs
1 1/2 cups milk
2 teaspoons vanilla extract
1/2 cup plus 1 tablespoon packed brown sugar
1 (12-ounce) loaf French bread, sliced 3/4 inch thick
1/4 cup (1/2 stick) butter
1/4 cup maple syrup
1/2 cup chopped pecans


In a medium mixing bowl, beat together the eggs, milk, vanilla and 1 tablespoon brown sugar. Pour half the mixture into a 9-by-13-inch pan.

Layer the pan with slices of bread (about 12 slices). Pour the remaining egg mixture over the bread; cover and refrigerate overnight.

Heat the oven to 350 degrees.

In a separate 9-by-13-inch pan, melt the butter. Stir in the remaining 1/2 cup brown sugar, maple syrup and pecans. Use a spatula to carefully transfer the soaked bread slices on top; pour any remaining egg liquid over the bread.

Bake until the bread is lightly browned, about 35 minutes. Remove from the oven. Run a knife along the edges of the pan, then place a serving platter over the pan. Flip the pan and plate over together to invert the baked french toast onto the platter. Serve immediately. 



Per serving: 497 calories (percent of calories from fat, 42), 15 grams protein, 57 grams carbohydrates, 2 grams fiber, 23 grams fat (8 grams saturated), 275 milligrams cholesterol, 534 milligrams sodium.

About the recipe

This beautiful and delicious breakfast treat leaves a lot of the prep to be done the night before so there's little to do the morning of! 

If you don't have a large enough serving platter --- or the courage to invert a hot pan of syrupy bread --- just serve the French toast out of the baking pan.

Recipe courtesy of Curly Stephens.

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