OVEN-BAKED CARAMEL FRENCH TOAST
This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
Provided by HappyHousewife
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 10h
Yield 8
Number Of Ingredients 14
Steps:
- In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
- Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
- Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
- To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 72.5 g, Cholesterol 188.9 mg, Fat 32.5 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 13.8 g, Sodium 526.7 mg, Sugar 46.2 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.
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
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
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
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.
PECAN CARAMEL FRENCH TOAST BAKE
This easy pecan Carmel French toast bake is perfect for crisp fall mornings and only takes a few minutes to make.
Provided by Kristine
Categories Breakfast & Brunch
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and lightly grease a 9 x 13 baking dish.
- Lay the 12 bread slices in the bottom of the baking dish, it's okay if they overlap.
- In a medium size bowl, whisk together the eggs, milk, cinnamon, and brown sugar.
- Pour eggs over bread, covering completely, tun to coat, making sure there are no dry spots.
- In a saucepan over medium heat, melt the butter.
- Whisk in brown sugar and corn syrup (or honey) until smooth.
- Stir in chopped pecans and cook 1-2 minutes until thoroughly heated.
- Bake for 40 minutes, rotating halfway through.
- Sever warm.
Nutrition Facts : ServingSize 1 slice, Calories 321 kcal, Carbohydrate 42.8 g, Protein 7.5 g, Fat 14.3 g, SaturatedFat 6.2 g, Sodium 249 mg, Fiber 1.3 g, Sugar 18.4 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.
BAKED CARAMEL FRENCH TOAST
Go ahead and sleep in! Assembled the night before, this special breakfast entrée goes from oven to table in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 8h45m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
- In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
- When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 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 toast. Serve immediately.
Nutrition Facts : Calories 660, Carbohydrate 87 g, Cholesterol 230 mg, Fat 5, Fiber 1 g, Protein 11 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 58 g, TransFat 1 1/2 g
CARAMEL FRENCH TOAST
"This delicious breakfast has been a favorite of mine for years," raves Sherri-Jo Capodiferro of Brightwaters, New York. "I like that I can assemble it the night before. I try to keep my mornings as simple as possible since I am a night owl and not a morning person!"
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 894 calories, Fat 42g fat (23g saturated fat), Cholesterol 422mg cholesterol, Sodium 1213mg sodium, Carbohydrate 109g carbohydrate (63g sugars, Fiber 2g fiber), Protein 19g protein.
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.
OVERNIGHT CARAMEL FRENCH TOAST
Steps:
- In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.
Nutrition Facts : Calories 571 calories, Fat 24g fat (13g saturated fat), Cholesterol 262mg cholesterol, Sodium 539mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g 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!
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- Combine melted butter and brown sugar in a medium bowl, pour the mixture into prepared baking dish, be sure to spread out evenly towards the sides. Sprinkle with chopped pecans. Place cubed bread evenly over the pecan mixture.
- In a large bowl, whisk together orange juice, almond milk, brown sugar, cinnamon, vanilla, eggs and orange zest. Pour egg mixture over the bread, making sure to soak each cube. If there are some dry pieces, simply push them down a bit to soak up some of the egg mixture. Cover and refrigerate at least 4 hours, but preferably overnight.
- Once ready to bake: preheat oven to 350 degrees F. Sprinkle 1/4 cup brown sugar on top of the bread. Bake for 45 minutes-1 hour or until the top of the french toast bake is golden brown. Cool for 5 minutes then cut into 8 servings.
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