Cinnamon Pecan French Toast Casserole Recipes

OVERNIGHT PECAN FRENCH TOAST

Steps:

• In an ungreased 13x9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight., In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13x9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

CINNAMON ROLL FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

BAKED PECAN FRENCH TOAST

Steps:

• Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
• Mist the bottom of a 12 by 8-inch glass casserole with vegetable oil spray or brush with melted butter.
• Place the bread slices in a single layer in the pan.
• Pour the egg mixture over the bread, distributing it evenly.
• Turn the bread slices once.
• Cover the pan with plastic wrap and place in the refrigerator overnight.
• The next morning, preheat the oven to 425 degrees.
• Remove the pan from the refrigerator and remove the plastic wrap.
• Sprinkle the bread slices with pecans and drizzle with melted butter.
• Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
• Serve warm with maple syrup.
• Instead of a cup of milk, use 2/3 cup orange juice and 1/3 cup of the milk.
• You can vary this further by adding a little grated orange zest with the pecans before baking.

PECAN PIE FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• For the french toast: Grease a 9-by-13-inch baking dish with butter or nonstick spray. Cut the bread into 16 slices, about 1-inch thick.
• In a large bowl, mix together the eggs, milk, cream, sugars, cinnamon and vanilla. Dip slices of bread, four at a time, in the egg mixture. Let each slice rest in the mixture for 1 minute per side (2 minutes total). Once soaked, place the slices in the baking dish, shingling them slightly. Continue until all of the bread has been soaked. Pour any remaining egg mixture over top of the bread and let rest while you make the topping.
• For the topping: Roughly chop the pecans, leaving some whole. Combine the butter, brown sugar, corn syrup and maple syrup. Once the sugar is dissolved, remove from the heat and stir in the pecans. Place spoonfuls of the mixture all over the top of the bread. Cover and bake for 20 minutes. Uncover and continue baking for 25-30 more minutes, until the egg custard is set and the topping is golden brown. Let rest for 10 minutes before serving.
• Cut into squares and serve with a drizzle of syrup from the bottom of the pan.

FRENCH TOAST CASSEROLE

Steps:

• Chop the bread to 1" cubes or tear them with your hands. You can leave the crusts on. Place them in a greased 9x13" baking dish. Add the Chopped Pecan Nuts over it and keep it aside. Preheat the oven to 375°F & Position the oven rack in the center.
• In a mixing jar, combine Milk with Eggs, Brown Sugar, Orange Juice, Orange Zest, Vanilla Extract, Ground Cinnamon and Salt. Whisk until combined. Pour this mixture over the bread. Sprinkle the Dried Cranberries on top. Toss to combine everything. Cover with foil and refrigerate overnight for Overnight French Toast Casserole.
• In another mixing bowl, combine Melted Butter with Molasses, Ground Cinnamon and Salt. Whisk until combined. Spoon this mixture over the casserole.
• Bake the French Toast Casserole, uncovered for 35 minutes.
• Allow the French Toast Casserole to cool down for 5-10 minutes. Cut and serve with Whipped Cream and Dried Cranberries on top. You can also drizzle maple syrup on top and serve.

MAPLE PECAN FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 375. Grease a 2 quart baking dish and set aside. Cut croissants into smaller pieces and set aside.
• In a mixing bowl, whisk eggs together, add in milk, maple syrup, vanilla extract, cinnamon and nutmeg until well combined.
• Next add in croissants and mix until bread is well covered. Let sit for 10 minutes.
• Pour soaked croissant pieces into greased baking dish. Top with pecans and bake for 35- 40 minutes. If the bread starts to brown too much, you can loosely cover it with foil.
• Top with maple syrup and powdered sugar. Serve warm.
• If you can't find the large croissants I would use 8-10 of the smaller ones.