Baked French Toast With Pecan Crumble Food

BAKED FRENCH TOAST WITH PECAN CRUMBLE

Steps:

• 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.
• Pecan Crumble and Assembly
• Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until Pecans 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 fresh berries.

BAKED FRENCH TOAST WITH PECANS

Steps:

• Stir butter, brown sugar and maple syrup in heavy saucepan over medium heat until melted and smooth. Pour into 9" X 13" glass baking dish. Sprinkle pecans over butter mixture.
• Whisk eggs, cream, cinnamon and vanilla in large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish.
• Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refridgerate overnight.
• Preheat oven to 350F/180°C Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes.
• Cut into six pieces. Serve pecan-side up with additional warm maple syrup.

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.

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.

FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING

Steps:

• Casserole:.
• Heat oven to 325°F.
• Arrange bread in a single layer on two baking sheets.
• Bake bread until dry and lightly browned; about 25 minutes.
• Remove from oven and allow bread to cool.
• Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
• Layer the baked bread tightly in the prepared dish; you should have two layers.
• Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
• Pour evenly over bread.
• Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
• Refrigerate for 8 to 24 hours.
• Before Baking:.
• Preheat oven to 350°F.
• Mix the butter, brown sugar and corn syrup together until smooth.
• Stir in the pecans.
• Spoon the topping over the casserole and spread evenly.
• Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
• Cool for 10 minutes before slicing and serving.