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Baked Pecan-Stuffed French Toast

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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
1hr 25mins

Ingredients Nutrition


  1. Combine the brown sugar, butter, and honey in a small saucepan.
  2. Cook over medium heat, stirring frequently, until the butter melts and the sugar dissolves, 2-3 minutes.
  3. Pour into an ungreased 13 x 9 inch baking dish.
  4. Sprinkle with the pecans.
  5. Top with half of the bread slices, and scatter the ham on top.
  6. Combine the eggs, milk, and vanilla in a large bowl and beat until well mixed.
  7. Dip the remaining bread slices in the egg mixture on one side only.
  8. Place over the ham, dipped side down.
  9. Pour the remaining egg mixture over the bread slices.
  10. Combine the sugar and pumpkin pie spice in a small bowl and sprinkle over the top.
  11. Cover the baking dish and refrigerate for 4 hours or overnight.
  12. Remove from the refrigerator 15 minutes before baking.
  13. Preheat the oven to 350°.
  14. Uncover the French toast and bake for 50-55 minutes, or until golden brown and a knife inserted in the center comes out clean.
  15. Let stand for 10 minutes.
  16. Cut into 8 servings; serve with warm maple syrup.

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