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.
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.
LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER
This sounds like an interesting breakfast. I think 1 egg would work instead of 2 yolks. From the Advocate (Baton Rouge newspaper) who say the recipe is by Patrick Ashton, of New Orleans.
Provided by Random Rachel
Categories Breakfast
Time 55m
Yield 4 french toast sandwiches, 4 serving(s)
Number Of Ingredients 19
Steps:
- For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
- Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
- Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
- Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
- For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
- Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
- Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.
HONEY FRENCH TOAST
Make and share this Honey French Toast recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add flour, sugar, salt, milk, and eggs to a mixing bowl.
- Whisk until well blended.
- In a skillet over medium-high heat, melt butter; I start with 1 tablespoon and add to it as needed.
- Dip both sides of bread slice into egg mixture.
- Place 2-3 slices of bread in skillet (depends on how big your skillet is) and cook for 2-3 minutes on each side or until golden brown.
- Transfer to individual plates and drizzle with warm honey.
- Enjoy.
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.
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.
CRUNCHY FRENCH TOAST
Steps:
- In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside. In a large nonstick skillet, heat the rest of the melted butter over medium-low heat. One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.Transfer the pieces to individual plates and serve with butter and syrup. Delicious!
MAPLE PECAN FRENCH TOAST CASSEROLE
Delicious French toast casserole!
Provided by The Southern Lady Cooks
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Grease a 2 quart baking dish and set aside. Cut croissants into smaller pieces and set aside.
- In a mixing bowl, whisk eggs together, add in milk, maple syrup, vanilla extract, cinnamon and nutmeg until well combined.
- Next add in croissants and mix until bread is well covered. Let sit for 10 minutes.
- Pour soaked croissant pieces into greased baking dish. Top with pecans and bake for 35- 40 minutes. If the bread starts to brown too much, you can loosely cover it with foil.
- Top with maple syrup and powdered sugar. Serve warm.
- If you can't find the large croissants I would use 8-10 of the smaller ones.
HONEY ROASTED PECANS RECIPE
To make hot, fresh honey roasted pecans, the secret is to thinly coat pecans with honey, and then roast them. It's just that easy!
Provided by Pete Scherer
Categories Snack
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Line an oven safe dish or a baking sheet with parchment paper.
- In a medium bowl, combine the honey and pecans until thoroughly coated. Sprinkle with a pinch of salt and toss once or twice more.
- Bake for up to 15 minutes. Take care not to over-caramelize the nuts, which will taint the honey flavor.
- Cool at least 10 minutes, and serve. Store in a sealed container for up to six months.
- Enjoy!
Nutrition Facts : Calories 783 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 10 g, Protein 10 g, SaturatedFat 6 g, Sodium 133 mg, Sugar 21 g, Fat 75 g, ServingSize 1 cup, UnsaturatedFat 0 g
HONEY PECAN FRENCH TOAST
Make and share this Honey Pecan French Toast recipe from Food.com.
Provided by @MakeItYours
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.
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BAKED BUTTER PECAN FRENCH TOAST RECIPE - LAND O'LAKES
From landolakes.com
4.8/5 (10)Calories 650 per servingServings 8
- Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, 2-3 minutes or until sugar melts. Pour into ungreased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
- Combine eggs, milk and vanilla in bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
- Combine sugar and pumpkin pie spice in bowl; sprinkle over top. Cover; refrigerate 4 hours or overnight.
FRENCH TOAST BAKED IN HONEY-PECAN SAUCE - INTERCOURSES
From intercourses.com
- 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.
PECAN FRENCH TOAST RECIPE - LAND O'LAKES
From landolakes.com
Servings 8Calories 650 per serving
- Combine brown sugar, margarine and honey in 1-quart saucepan. Cook over medium heat, stirring occasionally, 2-3 minutes or until sugar melts. Pour into ungreased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with chopped ham.
- Combine eggs, milk and vanilla in large bowl; beat with wire whisk until well mixed. Dip remaining bread slices in egg mixture on 1 side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
- Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate 4 hours or overnight.
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