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A baked apple french toast in a blue cast iron frypan on a set table of other blue and orange cookware pieces.

Baked Apple and Pecan French Toast Pudding

  • Author: Emma Lee
  • Prep Time: 20 minutes
  • Resting Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: American


  • 400g brioche sliced bread
  • 6 eggs
  • 1 ¼ c full cream milk
  • 1 c thickened cream
  • 3/4 c brown sugar
  • 1 ½ tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • 2 large granny smith apples
  • 80g pecans, roughly chopped
  • ¼ c maple syrup


  1. Preheat oven to 170 C.
  2. Butter the skillet.
  3. Roughly cut up each brioche slice into 9 squares. Set aside.
  4. In a large mixing bowl, combine the eggs, milk, cream, brown sugar, vanilla, cinnamon and nutmeg. Whisk thoroughly to combine. Pop aside.
  5. Peel, core and coarsely grate the apples. Combine with the chopped pecans and brioche pieces in the skillet
  6. Pour over ½ of the egg mixture and let the bread soak up the liquid for a few minutes. Pour over the remaining egg mixture and let the skillet sit for 30 minutes to allow the brioche to soak up the liquid.
  7. Pop into the preheated oven for 40-45 minutes or until golden and cooked through.
  8. While hot, brush the top with the maple syrup.


Serve with a scoop (or two) of Vanilla ice cream or custard. 

Keywords: apple, french toast, maple