GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
GEORGIA PEACH FRENCH TOAST
Steps:
- For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
- For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
- Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
- Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
- Preheat the oven to 350 degrees F.
- In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
- Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup
PEACH FRENCH TOAST BAKE
Provided by Ellie Krieger
Time 8h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.
Nutrition Facts : Calories 267 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 144 milligrams, Sodium 288 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 13 grams
ORANGE PECAN FRENCH TOAST
My husband and I were vacationing recently and had this lovely French toast at a bed and breakfast. When we came back home, I kept missing it so I called them up and requested it. They actually gave me the recipe over the phone! I generally halve the recipe for my husband and I, and bake it in an 8 inch square pan. Reheats well in the toaster oven. I served it to my in-laws recently and they loved it. Serve with a little sweetened whipped cream and berries!
Provided by SR
Categories Breakfast and Brunch French Toast Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
- In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
- Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Cholesterol 45.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 25.3 g
PRALINE PECAN FRENCH TOAST
A wonderful baked French toast prepared the night before and baked the next morning. This makes an excellent holiday breakfast! Serve with maple syrup or as is.
Provided by SACHABEAR
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a 9x13-inch baking dish.
- Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.
- Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
Nutrition Facts : Calories 464.7 calories, Carbohydrate 63 g, Cholesterol 160.1 mg, Fat 19.2 g, Fiber 2.1 g, Protein 12.1 g, SaturatedFat 6.2 g, Sodium 365.9 mg, Sugar 35.4 g
CARAMEL-PECAN FRENCH TOAST BAKE
Steps:
- In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices., In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.
Nutrition Facts : Calories 559 calories, Fat 33g fat (14g saturated fat), Cholesterol 207mg cholesterol, Sodium 398mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 9g protein.
WHITE PEACH-BOURBON FRENCH TOAST WITH WHITE PEACH-PECAN MAPLE SYRUP
Steps:
- Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.
- Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.
FRENCH TOAST WITH CARAMELIZED PECANS, STRAWBERRIES AND CREAM
Steps:
- In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
- In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
- In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.
CARAMEL-PECAN FRENCH TOAST
Steps:
- Preheat the oven to 350 degrees F.
- Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
- Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.
- Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
- Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
- Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
- Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.
PEACH & PECAN FRENCH TOAST
French Toast topped with fresh peaches and pecan pieces.
Provided by Compass Blog
Categories Breakfast
Yield 8 people
Number Of Ingredients 9
Steps:
- Start by peeling the peach and cutting into cubes. Next slice the bread into halves and place tight together in a baking dish, making two layers. Place the peaches on top.
- In a bowl whisk together the milk, eggs, vanilla and cinnamon. Coat the bread and peaches with the mixture and then cover. Chill in the fridge overnight.
- Bake at 350F for a total of 45 minutes. While it starts cooking combine the pecan pieces, sliced butter and brown sugar together. Uncover and sprinkle over the french toast after 20 minutes, then continue baking for the full time.
- Remove and serve warm with a drizzle of agave!
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.
PEACHES AND CREAM FRENCH TOAST BAKE
This is a rich, sweet, and savory breakfast or brunch dish. The sweetness of the peaches complements the creamy textures of cream cheese and eggs. Using a full-bodied bread like brioche will add even more flavor to this meal, but anything nice and thick is recommended. Top with a dollop of fresh whipped cream and orange zest.
Provided by ChefAnnetteWilmingtonNC
Categories Breakfast and Brunch French Toast Recipes
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
- Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
- Bake in the preheated oven until edges are golden, about 45 minutes.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 52.7 g, Cholesterol 308.4 mg, Fat 35.2 g, Fiber 3.5 g, Protein 22.2 g, SaturatedFat 15.6 g, Sodium 719 mg, Sugar 12.1 g
PEACH-STUFFED FRENCH TOAST
Steps:
- Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.
Nutrition Facts : Calories 267 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 368mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
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.
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.
PEACH FRENCH TOAST
Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. -Geraldine Casey, Anderson, Indiana
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.
Nutrition Facts : Calories 547 calories, Fat 22g fat (12g saturated fat), Cholesterol 202mg cholesterol, Sodium 438mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 2g fiber), Protein 10g protein.
PRALINE PECAN FRENCH TOAST CASSEROLE
Great for Christmas morning!
Provided by jmsorce
Categories Main Dish Recipes
Time 8h45m
Yield 8
Number Of Ingredients 10
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
BAKED PEACH FRENCH TOAST
To the warm syrup, you may add your Gran Marnier, or Bourbon or a bit of Rum or brandy. But I think I would add it to the whipped cream just after it starts to peak. Cream and alcohol seem to compliment one another well. Prep/ Cooking time does not include the time you allow the French toast.
Provided by BurtonFanatic
Categories Breakfast
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees. Spray 9x13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
- Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
- Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
- Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
- After baking, let is rest about 5-10 minutes before serving. It will settle like a soufflé. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.
Nutrition Facts : Calories 343.3, Fat 12.2, SaturatedFat 5.8, Cholesterol 206.4, Sodium 269.5, Carbohydrate 46.9, Fiber 3.1, Sugar 28.2, Protein 12.2
OVERNIGHT FRENCH TOAST WITH PEACH TOPPING
Had this at a friend's and decided to scale down the sugar factor. Great for those overnight guests. We also like it with raspberry topping, using fresh or frozen raspberries and brandy.
Provided by TLu1089
Categories Breads
Time P1DT35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter, brown sugar and corn syrup.
- Pour into a 13x9 dish, place bread slices on top of melted mixture.
- Mix remaining french toast ingredients and pour over bread slices.
- Cover with plastic wrap and refrigerate overnight.
- Before cooking, allow to come to room temperature (about 30 minutes).
- Bake for 30-35 minutes in a 350 oven.
- Serve with Peach Topping.
- Combine ingredients for peach topping in saucepan.
- Heat on medium until heated through.
- Enjoy!
Nutrition Facts : Calories 257.2, Fat 12.3, SaturatedFat 6.8, Cholesterol 152, Sodium 194.4, Carbohydrate 31.9, Fiber 0.8, Sugar 27, Protein 5.6
PEACH UPSIDE-DOWN FRENCH TOAST
this decadent breakfast can be served with fresh sliced strawberries or raspberries & some cream. Yummy Christmas breakfast.
Provided by venus2
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine in a small saucepan; stir in brown sugar& water.
- Cook, stirring gently until thickened.
- Pour into well greased 10x15 or 9x 13 pan.
- drain peaches& reserve liquid, place peaches on top of cooled sugar mixture in pan.
- slice french bread into 1" thick slices& place slices over peaches, filling all the gaps.
- mix eggs, vanilla,& milk and pour over bread.
- cover& refrigerate overnight.
- in the morning, uncover& bake@ 350 for 40 minutes.
- cool for 5 minutes before inverting onto serving tray.
- for peach syrup: mix reserved peach liquid with cornstarch& stir over low heat until thickened add juice.
- serve warm.
Nutrition Facts : Calories 528.1, Fat 18.9, SaturatedFat 9.9, Cholesterol 195.5, Sodium 515.8, Carbohydrate 78.2, Fiber 3.3, Sugar 43.2, Protein 12.3
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.
BAKED FRENCH TOAST WITH PECANS
Make and share this Baked French Toast With Pecans recipe from Food.com.
Provided by CulinaryQueen
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 832.8, Fat 51.2, SaturatedFat 21.3, Cholesterol 400.8, Sodium 501.1, Carbohydrate 77.8, Fiber 3.8, Sugar 36.4, Protein 19
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