There is always something to be thankful for, and we have something new to add to your list. Thanksgiving Breakfast Bake is a wonderful addition to your breakfast or brunch table that everyone will be thanking you for! Thick French bread slices are soaked in a rich vanilla-based cream sauce, topped with the sugary bliss of pecans that have been combined in a maple syrup-like heaven. All this loveliness gets baked until those sweet pecan nuggets are golden-brown. Give Thanksgiving Breakfast Bake a try and you will be so thankful you did. Whether it’s Thanksgiving morning or breakfast in July, this bake will be the highlight of your day. Pause, indulge, and give thanks!


For the French toast:

  • 8 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 1 (18-inch) loaf French bread, sliced into 16 1-inch-thick slices

For the pecan topping:

  • 1 1/2 cups pecans, divided
  • 1/2 cup butter
  • 1 1/2 cups light brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/3 cup maple syrup


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 9×13-inch baking dish with nonstick cooking spray.

Step 3 –In a large shallow bowl, add the eggs, the whole milk, the heavy cream, 1/4 cup of the light brown sugar, the granulated sugar, the cinnamon, and the vanilla extract and whisk until well-combined.

Step 4 –Add 4 of the bread slices to the egg mixture and let them soak, about 1 minute.

Step 5 –Flip the slices and let them soak again, about 1 minute. Transfer the soaked slices to the prepared baking dish.

Also Read:  Classic Smoked Turkey

Step 6 –Repeat the soaking process with the remaining bread slices. Ensure the slices slightly overlap in the baking dish.

Step 7 –Pour the remaining egg mixture over the top of the soaked slices.

Step 8 –Roughly chop some of the pecans, setting aside a portion of the whole pecans to use later for garnish.

Step 9 –In a medium saucepan over medium heat, add the butter, the remaining light brown sugar, the corn syrup, and the maple syrup and cook until the sugar has dissolved.

Step 10 –Transfer the syrup mixture from the heat. Add the chopped pecan pieces and stir to combine.

Step 11 –Evenly spoon the pecan mixture over the soaked slices.

Step 12 –Cover the breakfast bake with foil and bake, about 20 minutes.

Step 13 –Uncover the baking dish and bake until the custard is set and the topping is golden-brown, about 25-30 minutes.

Step 14 –Transfer the breakfast bake to a wire rack and let it rest, about 10 minutes.

Step 15 –Cut and serve the breakfast bake, drizzled with the remaining syrup from the bottom of the baking dish and topped with the whole pecans.