Pecan Crusted French Toast Food

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.

PRALINE PECAN FRENCH TOAST

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.

PRALINE PECAN FRENCH TOAST CASSEROLE

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.

OVERNIGHT PECAN FRENCH TOAST

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.

BAKED FRENCH TOAST WITH PECAN CRUMBLE

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.

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.

PECAN CRUSTED FRENCH TOAST

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.

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.

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.