Dessert

Cinnamon Pecan French Toast Recipe

ByMatteo Rossi January 2, 2026January 2, 2026

Introduction

This cinnamon pecan French toast is a delightful twist on a classic breakfast favorite. Thick slices of brioche soaked in a spiced custard and topped with toasted pecans make it a perfect dish for a cozy weekend morning or special brunch.

The image shows three thick slices of golden brown French toast stacked slightly overlapping on a white plate. The surface of each slice is coated with glistening amber syrup that pools around the base, catching the light. Whole pecan halves are scattered generously on top and around the toast, adding a rich brown color and crunchy texture. A fine dusting of white powdered sugar is sprinkled evenly over the toast and pecans, creating a soft contrast against the warm tones. The overall scene sits on a white marbled surface, with blurred hints of other bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices thick brioche bread
4 large eggs
1 cup whole milk
1/2 cup heavy cream
2 tbsp brown sugar
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/2 tsp ground nutmeg
1/2 cup pecan halves, roughly chopped
3 tbsp unsalted butter, divided

Instructions

Step 1: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, ground cinnamon, ground nutmeg, and vanilla extract until fully combined and slightly frothy.
Step 2: Lay the brioche slices in a shallow dish and pour the custard mixture over them. Turn each slice to coat evenly and let them soak for 3 to 5 minutes.
Step 3: While the bread soaks, heat 1 tablespoon of butter in a small skillet over medium heat. Add the chopped pecans and toast, stirring frequently, until fragrant and lightly browned, about 2 to 3 minutes. Remove pecans and set aside.
Step 4: In a large skillet or griddle, heat the remaining 2 tablespoons of butter over medium-low heat. Place the soaked brioche slices in the pan and cook for 3 to 4 minutes on each side until golden brown and cooked through.
Step 5: Arrange the French toast on serving plates, sprinkle with the toasted pecans, and optionally drizzle with maple syrup or dust with powdered sugar before serving.

Tips & Variations

Use day-old brioche for better soaking without becoming too soggy.
Swap pecans for walnuts or almonds if preferred.
Add a pinch of salt to the custard to enhance the flavors.
For a dairy-free version, substitute milk and cream with coconut or almond milk.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a toaster oven or skillet over medium heat until heated through and crispy again. Avoid microwaving to maintain texture.

How to Serve

The image shows three thick slices of French toast stacked slightly overlapping on a white plate. Each slice is golden brown with a textured surface showing tiny specks of cinnamon or spices. The toast is covered in a shiny layer of amber syrup that pools around the base and drips slightly over the edges. Several whole pecans are scattered on top and around the toast, adding a contrasting rough texture. There is a light dusting of powdered sugar over the toast and nuts, giving a soft white touch against the warm tones. The plate sits on a white marbled surface with blurred bowls of colorful fruit and nuts in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard and soaked bread ahead of time?

Yes, you can soak the bread in the custard and refrigerate for up to 2 hours before cooking. This can help the flavors develop but avoid soaking too long to prevent sogginess.

What type of bread works best for French toast?

Thick, sturdy breads like brioche, challah, or Texas toast work best as they absorb the custard well without falling apart, resulting in a tender interior and crispy exterior.