Pecan Crusted French Toast Recipes

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PECAN FRENCH TOAST



Pecan French Toast image

An easy breakfast to serve when you have overnight guests! Serve with syrup, butter and fresh fruit.

Provided by Wanda Galloway

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time P1DT40m

Yield 4

Number Of Ingredients 10

4 eggs
⅔ cup orange juice
⅓ cup milk
¼ cup white sugar
¼ teaspoon nutmeg
¼ teaspoon vanilla extract
½ (1 pound) loaf Italian bread, cut into 1 inch slices
⅓ cup butter, melted
½ cup chopped pecans
2 tablespoons grated orange zest

Steps:

  • In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and refrigerate overnight, turning once.
  • When ready to cook, preheat oven to 350 degrees F (175 degrees C).
  • Coat a jelly roll pan or rimmed baking sheet evenly with the melted butter. Arrange soaked bread slices in a single layer on pan. Sprinkle evenly with orange peel and pecans.
  • Bake in preheated oven until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning.

Nutrition Facts : Calories 536.9 calories, Carbohydrate 49.3 g, Cholesterol 228.3 mg, Fat 32.7 g, Fiber 3.3 g, Protein 13.7 g, SaturatedFat 12.9 g, Sodium 519.3 mg, Sugar 18.4 g

BAKED FRENCH TOAST WITH PECAN CRUMBLE



Baked French Toast with Pecan Crumble image

Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.

Provided by Paula Disbrowe

Categories     Bread     Nut     Breakfast     Brunch     Bake     Christmas     Kid-Friendly     Mother's Day     Buffet     Tree Nut     Pecan     Advance Prep Required     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

French toast:
1 1-pound loaf challah, sliced 1" thick
Unsalted butter, room temperature (for baking dish)
4 large eggs
4 large egg yolks
2 cups heavy cream
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons kosher salt
Pecan crumble and assembly:
1/2 cup pecans
2 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons light brown sugar
1/2 teaspoons kosher salt
Blackberry Syrup

Steps:

  • For french toast:
  • Spread out bread on a rimmed baking sheet; let stand overnight.
  • Butter a 13x9" baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.
  • Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.
  • For pecan crumble and assembly:
  • Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.
  • Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25-30 minutes. Remove foil and bake until deeply browned, 35-40 minutes longer. Let cool slightly before serving with Blackberry Syrup.
  • Bread can be soaked 1 day ahead. Keep chilled. Pecan mixture can be made 1 day ahead. Cover and chill.

PRALINE PECAN FRENCH TOAST CASSEROLE



Praline Pecan French Toast Casserole image

Great for Christmas morning!

Provided by jmsorce

Categories     Main Dish Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

1 ½ cups half-and-half
8 eggs
2 tablespoons vanilla extract
1 tablespoon dark brown sugar
8 slices French bread
¼ cup butter, or more as needed
¾ cup brown sugar
½ cup maple syrup
¾ cup chopped pecans
2 tablespoons confectioners sugar, or more to taste

Steps:

  • Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
  • Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
  • Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 50.2 g, Cholesterol 218 mg, Fat 23.9 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 9.2 g, Sodium 320.1 mg, Sugar 30.4 g

OVERNIGHT PECAN FRENCH TOAST



Overnight Pecan French Toast image

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

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 8

8 large eggs, lightly beaten
1-1/2 cups half-and-half cream
2 tablespoons vanilla extract
8 to 10 slices French bread (3/4 inch thick)
1 cup packed brown sugar
1/2 cup butter, melted
1/2 cup maple syrup
1/2 cup chopped pecans

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.

PECAN FRENCH TOAST



Pecan French Toast image

Make-ahead convenience is a bonus with this yummy brunch dish, says Summerfield, North Carolina's Cindy Fish. "It couldn't be easier but tastes like you really fussed!"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon corn syrup
1/4 cup chopped pecans
4 slices French bread (1 inch thick)
2 large eggs
2/3 cup 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

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.

BAKED PECAN FRENCH TOAST



Baked Pecan French Toast image

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

4 large eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground nutmeg or 1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 loaf French bread, cut into 12 1 inch slices (8 ounces)
1/2 cup chopped pecans
2 tablespoons butter, melted
vegetable oil cooking spray or melted butter
maple syrup

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 CRUSTED FRENCH TOAST



Pecan Crusted French Toast image

Make and share this Pecan Crusted French Toast recipe from Food.com.

Provided by drskyles1

Categories     Breakfast

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 loaf rustic French bread, sliced
2 eggs
2 cups half-and-half cream
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups pecans, choped
3/4 cup butter

Steps:

  • slice bread.
  • mix eggs and half and half.
  • add: vanilla, cinnamon.
  • dredge bread in egg and half and half and pecans.
  • pan fry in butter until golden brown on both sides.
  • TOP WITH WHIPPED CREAM AND FRESH BERRIES.

Nutrition Facts : Calories 794, Fat 62.4, SaturatedFat 23.6, Cholesterol 161.3, Sodium 680.4, Carbohydrate 48.3, Fiber 6, Sugar 2, Protein 14.7

PECAN PIE FRENCH TOAST CASSEROLE



Pecan Pie French Toast Casserole image

Pecan pie french toast casserole takes your standard baked french toast up a notch with a crunchy pecan pie filling topping. Your brunch guests will love it!

Categories     brunch     Christmas     Easter     Thanksgiving     baking     breakfast     brunch     comfort food     eggs     main dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

Butter or nonstick spray
1 loaf French bread, about 18" long
8 large eggs
1 c. whole milk
1 c. heavy cream
1/4 c. light brown sugar
2 tbsp. granulated sugar
1 tsp. cinnamon
1 tbsp. vanilla extract
1 1/2 c. pecans
1 stick butter
1 1/2 c. packed light brown sugar
1/2 c. light corn syrup
1/3 c. maple syrup

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.

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