BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE
Overnight Baked French Toast with a brown sugar and pecan crumble topping.
Provided by Elyse
Yield 10-12
Number Of Ingredients 12
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.
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
PUMPKIN PECAN PIE FRENCH TOAST WITH BUTTERSCOTCH SYRUP
Steps:
- 1. Make the batter. In a shallow dish, whisk together the eggs, milk, pumpkin pie spice, pumpkin puree, and sugars.
- 2. Mix the coating. In another shallow dish, combine the cereal, pecans, and a pinch of salt.
- 3. Dredge the bread. Place the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Immediately place the bread in the coating and press down on both sides and the edges to coat. Repeat with the remaining slices, place on a parchment-lined plate, and refrigerate for 20 minutes.
- 4. Make the syrup. In a small pot, melt the butter over low heat. Add the butterscotch and pecan liqueurs and bring to a simmer, then add the maple syrup and stir. Taste the syrup and season with a tiny pinch of salt. Keep warm over low heat.
- 5. Fry the bread. In a large skillet or griddle over medium heat, melt 2 tablespoons butter and 2 tablespoons oil. Remove the bread slices from the refrigerator and cook until golden, turning once, 5 to 7 minutes per batch. Add 1 more tablespoon of butter and oil for each batch, if needed.
- 6. Serve. Serve warm with the butterscotch syrup. Refrigerate any remaining syrup in an airtight container for up to 1 month.
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
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.
FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING
Sinfully delicious! Found this recipe in my America's Test Kitchen's Family Cookbook. Prepare the casserole the night before and add the topping just before baking. Great way to use up your leftover homemade bread. As you can see this is one of those 'splurge' recipes . . . . do not make substitutes! Time indicated includes soaking. This recipe can easily be cut in half to serve four!!
Provided by Galley Wench
Categories Breakfast
Time 9h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1607.7, Fat 65.7, SaturatedFat 27, Cholesterol 347, Sodium 1692.8, Carbohydrate 213.8, Fiber 8.9, Sugar 64.4, Protein 46.2
PECAN PIE FRENCH TOAST CASSEROLE
Pecan pie french toast casserole takes your standard baked french toast up a notch with a crunchy pecan pie filling topping. Your brunch guests will love it!
Categories brunch Christmas Easter Thanksgiving baking breakfast brunch comfort food eggs main dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- For the french toast: Grease a 9-by-13-inch baking dish with butter or nonstick spray. Cut the bread into 16 slices, about 1-inch thick.
- In a large bowl, mix together the eggs, milk, cream, sugars, cinnamon and vanilla. Dip slices of bread, four at a time, in the egg mixture. Let each slice rest in the mixture for 1 minute per side (2 minutes total). Once soaked, place the slices in the baking dish, shingling them slightly. Continue until all of the bread has been soaked. Pour any remaining egg mixture over top of the bread and let rest while you make the topping.
- For the topping: Roughly chop the pecans, leaving some whole. Combine the butter, brown sugar, corn syrup and maple syrup. Once the sugar is dissolved, remove from the heat and stir in the pecans. Place spoonfuls of the mixture all over the top of the bread. Cover and bake for 20 minutes. Uncover and continue baking for 25-30 more minutes, until the egg custard is set and the topping is golden brown. Let rest for 10 minutes before serving.
- Cut into squares and serve with a drizzle of syrup from the bottom of the pan.
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Category Brunch, Feed a Crowd, BreakfastTotal Time 1 hr 20 mins
- The day before: Slice bread into 1" thick slices and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.) Preheat oven to 350°.
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.
PECAN PIE FRENCH TOAST BAKE - SAVORY SIMPLE
From savorysimple.net
5/5 (2)Total Time 1 hr 40 minsCategory BreakfastCalories 649 per serving
- Generously grease a 9x5-inch loaf pan with the softened butter. Grease everywhere, but focus more on the sides and corners than the bottom.
- Prepare the topping: In a small bowl, combine the melted butter and brown sugar. Pour into the loaf pan, spreading evenly with a spatula. Top evenly with the pecans, gently pressing them into the mixture.
- In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, and brown sugar, if using. Slowly pour the mixture into the loaf pan, periodically pressing the bread down as it absorbs the liquid.
OVERNIGHT PECAN PIE FRENCH TOAST - BAKER BY NATURE
From bakerbynature.com
4.9/5 (18)Total Time 7 hrs 5 minsCategory Breakfast
- In a large bowl combine the milk, cream, eggs, yolks, and vanilla, beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar, corn syrup, maple syrup, and pecans.
PECAN PIE FRENCH TOAST BAKE - THE LOVE NERDS
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PECAN FRENCH TOAST OVERNIGHT BREAKFAST CASSEROLE - A …
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CROCKPOT FRENCH TOAST CASSEROLE - THE TYPICAL MOM
From temeculablogs.com
Reviews 6Category Breakfast, DessertCuisine AmericanTotal Time 2 hrs 45 mins
- Put crockpot on low and put a layer of cubed bread on bottom and pour melted butter on top of this layer.
ORANGE-PECAN FRENCH TOAST CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (26)Calories 293 per servingServings 12
- Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
- Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
- Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
10 WAYS TO ENJOY FRENCH TOAST YOU HAVEN'T TRIED YET - FORKLY
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Estimated Reading Time 3 mins
- Pecan Pie French Toast. YES! Pie for breakfast! Legit breakfast! Not the kind where you sneak bites of leftover pie and then call it breakfast. Loopholes of life, my friends.
- Monte Cristo Ham Cheese French Toast Sandwich. This is a sandwich that certainly lives up to it’s mouthful of a name! French toast as your sandwich bun?
- Hot Chocolate French Toast. It’s french toast, that’s soaked in hot chocolate, and stuffed with ganache. Yes, it’s still a breakfast food. I give you permission.
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- Cake Batter French Toast. The moment I spot rainbow sprinkles on any food, I immediately feel my inner child squealing. Plus, who doesn’t remember stealing Mom’s cake battered spatula and giving it a lick?
- French Toast Bake. Making a french toast breakfast for a crowd? This is the perfect way to host breakfast with ease. No standing at the stove and flipping necessary.
- Red Velvet French Toast. One classy way to serve up french toast. With it’s red velvet infusion, that also comes with a heavy dose of cream cheese, in the form of a vanilla bean cheesecake filling.
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- French Toast Egg-in-a-hole. When I was a child, I believed full-heartedly that my mother invented “egg in a hole” and I told my friends as such. Eventually I figured out that this was actually a common breakfast.
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From food.com
5/5 (9)Category One Dish MealAuthor JodidCalories 338 per serving
- HEAT butter and brown sugar to a boil in small saucepan over medium heat. Remove from heat and stir in pecans. Set aside.
- GREASE a baking sheet with butter. Place the bread slices on the baking sheet. Bake for 5 minute Or until lightly toasted. Remove from sheet and set aside.
- BEAT milk, eggs, granulated sugar and vanilla in medium bowl. Dip 8 slices toast into the batter and place on baking sheet. Spread a heaping tablespoons Of the pecan mixture onto each. Dip remaining slices toast into batter and place over nut filling to form a sandwich.
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From willcookforsmiles.com
Reviews 2Category Breakfast, BrunchCuisine AmericanEstimated Reading Time 3 mins
- Slice bread and lay it over the bottom of the casserole dish (you may have to overlap the bread slices slightly).
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From myorganizedchaos.net
5/5 (12)Total Time 1 hr 15 minsCategory BreakfastsCalories 649 per serving
- Spray a 9x13 casserole dish with non-stick cooking spray. Place the diced bread in the pan, set aside
- In a large bowl whisk together the milk, sugars, cream, eggs, pumpkin puree, vanilla and pumpkin pie spice.
- Pour the liquid over the bread and cover with plastic wrap. Refridgerate for at least 3 hours to overnight. When ready to cook, make the streusel.
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