PECAN FRENCH TOAST
Steps:
- Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.
Nutrition Facts : Calories 577 calories, Fat 30g fat (11g saturated fat), Cholesterol 249mg cholesterol, Sodium 666mg sodium, Carbohydrate 65g carbohydrate (37g sugars, Fiber 3g fiber), Protein 14g protein.
BUTTER PECAN FRENCH TOAST
This dish is a fabulous twist on traditional French toast. Substituting French bread for regular sliced bread and adding bourbon to the sauce makes it a real showstopper that's perfect for breakfast, brunch or even dessert.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
- In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
- One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
- Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
- To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
- Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
- Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.
BAKED PECAN FRENCH TOAST
The chore of making French toast on a weekday morning is standing over the stove when you're short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you've got more time to get organized for the new day.
Provided by PollyB
Categories Breakfast
Time 35m
Yield 4-6 servings.
Number Of Ingredients 10
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.
HONEY PECAN FRENCH TOAST
Make and share this Honey Pecan French Toast recipe from Food.com.
Provided by Bayhill
Categories Breads
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine eggs, milk, and vanilla; beat well with a wire whisk.
- Add pancake mix, beating until smooth. Pour mixture into a greased 13x9x2" baking dish.
- Place bread slices in egg mixture turning slices to coat evenly.
- Let stand for 5 minutes or until all liquid is absorbed.
- In a large skillet, melt 1 Tablespoon butter. Add 3 slices of bread; cook over medium heat for 3 minutes on each side or until golden brown.
- Remove from the pan and keep warm. Repeat the process with the remaining butter and bread slices.
- Serve immediately with the Honey Pecan Topping.
- Honey Pecan Topping:.
- In a small bowl, combine the butter and honey, stirring until smooth.
- Add nuts, and stir well.
FRENCH TOAST BAKED IN HONEY-PECAN SAUCE
This comes from "The New Intercourses: An Aphrodisiac Cookbook" and I'll say nothing more about that. This is really, really good. You'll get out of it what you put into it, meaning....real vanilla extract, real butter and real maple syrup. This needs to set overnight and that's not included in the prep time.
Provided by Hey Jude
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
- Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
- Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
- Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
- Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
- Serve immediately with ice cold milk or piping hot coffee.
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- In a large bowl combine the milk, cream, eggs, yolks, and vanilla, beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar, corn syrup, maple syrup, and pecans.
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- Combine the eggs, half-and-half, brown sugar, and vanilla extract in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with other half of the egg mixture, making sure all parts of the bread are saturated with the liquid. Refrigerate, covered, overnight.
- Preheat the oven to 350 degrees. To melt the butter, place in a 13 x 9 x 2-inch baking dish and set in the oven. When melted, stir in the brown sugar, honey, maple syrup, and pecans. Set the soaked bread slices on top of the pecan mixture. Bake for 30 to 35 minutes, or until puffed and golden brown. Remove with a spatula and invert each slice onto serving plates. Spoon any extra syrup and nuts on top.
- Honey Butter: For that extra something on your morning toast, make a batch of honey butter. It keeps up to 4 weeks and is simple to make. Just combine 1 stick softened butter, 2 cups honey, and 2 cups light brown sugar with an electric mixer or food processor. Store in a crock and chill until firm.
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