CARAMEL FRENCH TOAST
This is a good excuse to eat dessert for breakfast!
Provided by mikeandjenn
Categories Breakfast and Brunch Eggs
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch baking dish.
- Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
- Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 43.8 g, Cholesterol 138.9 mg, Fat 15.9 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 7.6 g, Sodium 393.7 mg, Sugar 26.9 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.
OVERNIGHT CARAMEL PECAN FRENCH TOAST
Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 11
Steps:
- Grease a 9" x 13" pan.
- Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
- Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
- Remove from heat and add 1/2 teaspoon of the vanilla.
- Pour the warm caramel mixture into a 9" x 13" pan.
- Sprinkle the pecans over the top.
- In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
- Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
- Lay the bread in the pan, over the caramel and pecan mixture.
- Cover and refrigerate overnight.
- It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
- Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
- Let stand for a couple of minutes, then invert onto a platter.
- Eat right away!
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 CARAMEL-PECAN FRENCH TOAST
French toast that's ooey-gooey with caramel and chock-full of pecans...what's not to love? Plus, it's the perfect make-ahead brunch dish since it's prepared a day ahead of time.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix all topping ingredients except pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish; sprinkle with pecans.
- In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.
- Heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.
Nutrition Facts : Calories 920, Carbohydrate 100 g, Cholesterol 240 mg, Fat 8, Fiber 4 g, Protein 16 g, SaturatedFat 20 g, ServingSize 1 Serving (2 Slices), Sodium 620 mg, Sugar 65 g, TransFat 1 g
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 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
FRENCH TOAST PIE WITH CARAMEL& PECANS
Ok, to get this recipe I had to nearly beat up my best friend. Went over for brunch yesterday and this was one of the items on the menu. Good grief, it was fabulous. I'm giving the recipe as it was finally given to me. However, I'm going to try it using some really good cinnamon-raisin bread instead of the regular bread and see how that turns out. I'll let you know! In the meantime, hope you enjoy this wonderful french toast pie from my dear friend, Becks! This will be one of my new Christmas morning dishes!
Provided by Sassy in da South
Categories Breads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Combine the brown sugar, butter, and corn syrup in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
- Pour two-thirds of brown sugar mixture into an ungreased 8x8 baking dish.
- Arrange 4ish 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 another layer of bread slices.
- Whisk together remaning ingredients. Pour two-thirds of egg mixture over bread slices in baking dish. Top with remaining brown sugar mixture.
- Make one more layer of bread slices, for a total of three, and drizzle remaining egg mixture over top.
- Bake uncovered for 35-40 minutes or until a wooden pick inserted comes out clean.
- Drizzle with maple syrup, a light sprinkle of powdered sugar, and remaining chopped nuts.
Nutrition Facts : Calories 676.9, Fat 41.8, SaturatedFat 17.4, Cholesterol 212.6, Sodium 531, Carbohydrate 68.3, Fiber 4, Sugar 33.6, Protein 11.8
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