PECAN PRALINE FRENCH TOAST PUDDING
We combined French toast, bread pudding and the flavor of sweet pecan pralines for one indulgent breakfast casserole. Even better, this French toast pudding starts with a genius shortcut: Pillsbury™ Cinnamon Rolls with Original Icing.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
- Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In medium bowl, mix brown sugar, pecans, butter, cinnamon, nutmeg and salt.
- In medium bowl, beat eggs, whipping cream and vanilla. Cut or tear each cinnamon roll into 6 pieces, and arrange evenly in baking dish. Pour egg mixture over torn cinnamon rolls; lightly press pieces down to absorb some of the liquid. Let stand 10 minutes.
- Sprinkle brown sugar mixture evenly over cinnamon rolls. Bake 25 to 30 minutes or until puffed and deep golden brown and knife inserted in center comes out clean. Let stand 15 minutes.
- In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pudding.
Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 600 mg, Sugar 32 g, TransFat 1/2 g
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.
PECAN FRENCH TOAST
An easy breakfast to serve when you have overnight guests! Serve with syrup, butter and fresh fruit.
Provided by Wanda Galloway
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time P1DT40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and refrigerate overnight, turning once.
- When ready to cook, preheat oven to 350 degrees F (175 degrees C).
- Coat a jelly roll pan or rimmed baking sheet evenly with the melted butter. Arrange soaked bread slices in a single layer on pan. Sprinkle evenly with orange peel and pecans.
- Bake in preheated oven until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 49.3 g, Cholesterol 228.3 mg, Fat 32.7 g, Fiber 3.3 g, Protein 13.7 g, SaturatedFat 12.9 g, Sodium 519.3 mg, Sugar 18.4 g
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 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
PECAN DELIGHT BAKED FRENCH TOAST
Mmmm....mmmm.... good! We used hazelnut creamer and substituted two slices of regular cinnamon bread when we couldn't find thick cut. Naturally, that "forced" us to spread cream cheese on the additional slices too. No complaints!
Provided by Colleen Winegard
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Spray a 13 x 9-inch baking dish with cooking spray.
- 2. Spread each slice bread with a light layer of cream cheese and place in dish.
- 3. In a separate bowl, melt butter and brown sugar. Set aside.
- 4. In another bowl, mix cinnamon, nutmeg, eggs, salt, and creamer. Pour over bread. Top with brown sugar mixture made in step above.
- 5. Sprinkle pecans over entire dish. Cover with foil and refrigerate overnight.
- 6. Next morning, leave covered and bake at 350 degrees F for about 45 minutes. Cut into squares and dust with powdered sugar.
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.
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.
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.
MAPLE-PECAN FRENCH TOAST BAKE
This French toast bake is a savory breakfast/brunch dish that's always a hit!
Provided by mcarter1115
Categories French Toast Casserole
Time 9h
Yield 12
Number Of Ingredients 12
Steps:
- Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
- Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
- Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
- Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.8 g, Cholesterol 127 mg, Fat 21.5 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 8.9 g, Sodium 309.3 mg, Sugar 23.8 g
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