Captains French Toast With Pecan Syrup Food

PECAN FRENCH TOAST

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.

PECAN DELIGHT BAKED FRENCH TOAST

Steps:

• 1. Spray a 13 x 9-inch baking dish with cooking spray.
• 2. Spread each slice bread with a light layer of cream cheese and place in dish.
• 3. In a separate bowl, melt butter and brown sugar. Set aside.
• 4. In another bowl, mix cinnamon, nutmeg, eggs, salt, and creamer. Pour over bread. Top with brown sugar mixture made in step above.
• 5. Sprinkle pecans over entire dish. Cover with foil and refrigerate overnight.
• 6. Next morning, leave covered and bake at 350 degrees F for about 45 minutes. Cut into squares and dust with powdered sugar.

BUTTERED-PECAN FRENCH TOAST WITH BOURBON MAPLE SYRUP

Steps:

• For the buttered pecans:
• Place a rack in the upper third of the oven and preheat to 350°F.
• Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
• In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
• For the french toast:
• In a medium bowl, whisk together the eggs and milk.
• In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
• In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
• Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
• In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
• For the bourbon maple syrup:
• In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
• To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.

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.

BUTTERED-PECAN FRENCH TOAST WITH BOURBON MAPLE SYRUP

Steps:

• For the buttered pecans: Preheat the oven to 350 degrees F. Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200 degrees F. In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
• For the French toast: In a medium bowl, whisk together the eggs and milk. In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming, and remove from the heat. In a small bowl, combine the brown sugar, cinnamon and salt. add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla. Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated. In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast.
• For the bourbon maple syrup: In a small saucepan set over low heat, gently stir together the maple syrup, bourbon and vanilla until just warmed and well combined. To serve, place 2 slices of french toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup and dust with confectioners' sugar. Serves 4.
• Reprinted with permission from Joy the Baker Over Easy. Copyright © 2017 by Joy the Baker, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

THE CAPTAIN'S FRENCH TOAST

Steps:

• Whisk first 6 ingredients.
• Soak slices until saturated.
• Cook on skillet or griddle at medium heat until browned on both sides.
• Serve with butter, syrup & powdered sugar or fresh fruit.

CAPTAIN'S FRENCH TOAST WITH PECAN SYRUP

Steps:

• French Toast: 1. Mix the first 7 ingredients well. Lightly add the cinnamon while mixing to avoid little cinnamon clumps, and do the same for the nutmeg unless freshly grated into the mixture. 2. Brown 1Tbsp. of butter in your pan, and when cooled down a bit, incorporate into your wet mixture. 3. Add a little butter to prepare your pan for cooking (or PAM to save some time) 4. Submerge a piece of bread in the 'batter'. Soak only enough for it to absorb (not sopping wet or it falls apart) and put it in the pan. 5. Place as many pieces that will fit in the pan to speed up preparation, and cook on medium-low heat for about 3min. or until golden brown and then flip over to cook the other side. 6. Put finished pieces on a plate to keep warm in the oven while you finish the others. 7. Lightly dust with confectioners sugar to finish. Pecan Syrup: 1. Put all 3 ingredients in a small saucepan, and slowly bring to a simmer while mixing together. Incorporate the brown sugar completely on low heat and then turn off. 2. Place in a small bowl with a spoon for serving.

BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE

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.