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.
OVERNIGHT PECAN FRENCH TOAST
Whenever our family gathers for Christmas brunch, this convenient make-ahead dish is one crowd-pleaser I can count on. It's a mouthwatering cross between French toast and sticky pecan rolls-and really something to celebrate!-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1249 calories, Fat 56g fat (25g saturated fat), Cholesterol 531mg cholesterol, Sodium 1207mg sodium, Carbohydrate 153g carbohydrate (86g sugars, Fiber 5g fiber), Protein 28g 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.
BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE
Overnight Baked French Toast with a brown sugar and pecan crumble topping.
Provided by Elyse
Yield 10-12
Number Of Ingredients 12
Steps:
- Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray.
- In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.
- Pour over bread in prepared pan; set aside.
- In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form.
- Sprinkle mixture on top of the bread then top with chopped pecans.
- Cover and store in fridge overnight.
- The next morning, preheat oven to 350 degrees F.
- Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.
- Cut into pieces and serve with maple syrup.
OVERNIGHT PECAN PRALINE BAKED FRENCH TOAST RECIPE
This French Toast is so easy to throw together the night before and cook it in the morning. The caramel glaze that is poured on top is absolutely DIVINE!
Provided by Elyse Ellis
Categories Breakfast
Time 50m
Number Of Ingredients 16
Steps:
- SLICE FRENCH BREAD INTO 20 SLICES, 1-INCH EACH. (USE ANY EXTRA BREAD FOR GARLIC TOAST OR BREAD CRUMBS). ARRANGE SLICES IN A GENEROUSLY BUTTERED 9 BY 13-INCH FLAT BAKING DISH IN 2 ROWS, OVERLAPPING THE SLICES.
- IN A LARGE BOWL, COMBINE THE EGGS, HALF-AND-HALF, MILK, SUGAR, VANILLA, CINNAMON, NUTMEG AND SALT AND BEAT WITH A ROTARY BEATER OR WHISK UNTIL BLENDED BUT NOT TOO BUBBLY.
- POUR MIXTURE OVER THE BREAD SLICES, MAKING SURE ALL ARE COVERED EVENLY WITH THE MILK-EGG MIXTURE. SPOON SOME OF THE MIXTURE IN BETWEEN THE SLICES. COVER WITH FOIL AND REFRIGERATE OVERNIGHT.
- THE NEXT DAY, PREHEAT OVEN TO 350 DEGREES F.
- SPREAD PRALINE TOPPING EVENLY OVER THE BREAD AND BAKE FOR 40 MINUTES, UNTIL PUFFED AND LIGHTLY GOLDEN. SERVE WITH MAPLE SYRUP.
- PRALINE TOPPING INSTRUCTIONS:
- COMBINE ALL INGREDIENTS IN A MEDIUM BOWL AND BLEND WELL. MAKES ENOUGH FOR BAKED FRENCH TOAST CASSEROLE.
Nutrition Facts : Calories 605 kcal, Carbohydrate 58 g, Protein 13 g, Fat 37 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 200 mg, Sodium 484 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
OVERNIGHT CARAMEL PECAN FRENCH TOAST
Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- Grease a 9" x 13" pan.
- Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
- Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
- Remove from heat and add 1/2 teaspoon of the vanilla.
- Pour the warm caramel mixture into a 9" x 13" pan.
- Sprinkle the pecans over the top.
- In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
- Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
- Lay the bread in the pan, over the caramel and pecan mixture.
- Cover and refrigerate overnight.
- It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
- Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
- Let stand for a couple of minutes, then invert onto a platter.
- Eat right away!
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- 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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