Chocolate Chip Pecan French Toast Bake
Chocolate chip brioche in creamy custard with buttery pecan crumble and vanilla glaze.
Contains dairy, eggs and gluten; contains pecans. Heading gives 50 minutes cook; method gives 45–50 minutes. Bobbie confirmed the ½ cup filling pecans are scattered through the bread with the chocolate chips, with a small handful reserved for the top if desired. Tips: use day-old bread; chill overnight; choose high-quality chocolate; toast pecans; keep the center soft and custardy. Variations: semi-sweet and dark chips; white chips instead; oats instead of nuts; salted caramel sauce; sliced bananas between layers; 1 cup raspberries or strawberries. Store covered in the refrigerator for up to 4 days. Freeze without glaze for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh glaze before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Chocolate chip filling
- 1½ cups semi-sweet chocolate chips
- ½ cup chopped pecans
Pecan crumble topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- ½ cup cold unsalted butter (cubed)
- 1 tsp ground cinnamon
- ¼ tsp salt
Vanilla glaze
- 1 cup powdered sugar
- 2–3 tbsp milk (as needed)
- 1 tsp vanilla extract
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish.
- 2
Make the custard: whisk eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg and salt until well combined.
- 3
Assemble: spread half the brioche in the dish. Scatter the chocolate chips and the ½ cup pecans from the filling throughout the bread mixture, reserving a small handful of pecans for the top if desired. Add remaining brioche. Pour custard evenly over the top, pressing down gently so the bread absorbs it.
- 4
Make the pecan crumble: combine flour, brown sugar, pecans, cinnamon and salt. Cut in cold butter until crumbly.
- 5
Sprinkle the pecan crumble evenly over the soaked bread.
- 6
Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 7
Bake: preheat oven to 350°F (175°C). Remove from refrigerator and let sit for 10 minutes. Bake uncovered for 45–50 minutes until golden brown and set in the center.
- 8
Make the vanilla glaze: whisk powdered sugar, milk and vanilla until smooth. Drizzle over the warm bake.
- 9
Let rest for 10–15 minutes. Add extra chocolate chips or pecans if desired.
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From Bobbie's “Bobbie's Recipe Card 129”. Written up by Bobbie's Kitchen · Updated 26 October 2026