Pecan Delight Baked French Toast Recipes

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OVERNIGHT PECAN FRENCH TOAST



Overnight Pecan French Toast image

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

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 8

8 large eggs, lightly beaten
1-1/2 cups half-and-half cream
2 tablespoons vanilla extract
8 to 10 slices French bread (3/4 inch thick)
1 cup packed brown sugar
1/2 cup butter, melted
1/2 cup maple syrup
1/2 cup chopped pecans

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.

PRALINE PECAN FRENCH TOAST



Praline Pecan French Toast image

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

6 eggs
1 ½ cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 (12 ounce) loaf French bread, sliced 1-inch thick
1 tablespoon butter
¾ cup firmly packed brown sugar
½ cup maple syrup
¾ cup chopped toasted pecans

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

PECAN FRENCH TOAST



Pecan French Toast image

Make-ahead convenience is a bonus with this yummy brunch dish, says Summerfield, North Carolina's Cindy Fish. "It couldn't be easier but tastes like you really fussed!"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon corn syrup
1/4 cup chopped pecans
4 slices French bread (1 inch thick)
2 large eggs
2/3 cup 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

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 FRENCH TOAST WITH PECAN CRUMBLE



Baked French Toast with Pecan Crumble image

Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.

Provided by Paula Disbrowe

Categories     Bread     Nut     Breakfast     Brunch     Bake     Christmas     Kid-Friendly     Mother's Day     Buffet     Tree Nut     Pecan     Advance Prep Required     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

French toast:
1 1-pound loaf challah, sliced 1" thick
Unsalted butter, room temperature (for baking dish)
4 large eggs
4 large egg yolks
2 cups heavy cream
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons kosher salt
Pecan crumble and assembly:
1/2 cup pecans
2 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons light brown sugar
1/2 teaspoons kosher salt
Blackberry Syrup

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



Baked Pecan French Toast image

The chore of making French toast on a weekday morning is standing over the stove when you're short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you've got more time to get organized for the new day.

Provided by PollyB

Categories     Breakfast

Time 35m

Yield 4-6 servings.

Number Of Ingredients 10

4 large eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground nutmeg or 1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 loaf French bread, cut into 12 1 inch slices (8 ounces)
1/2 cup chopped pecans
2 tablespoons butter, melted
vegetable oil cooking spray or melted butter
maple syrup

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.

MAPLE-PECAN FRENCH TOAST BAKE



Maple-Pecan French Toast Bake image

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

1 ½ cups milk
1 ½ cups half-and-half
6 large eggs
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (1 pound) loaf French bread, cut into 1-inch slices
1 cup light brown sugar
1 cup coarsely chopped pecans
½ cup unsalted butter, softened
2 tablespoons maple syrup

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

BAKED FRENCH TOAST WITH PECANS



Baked French Toast With Pecans image

Make and share this Baked French Toast With Pecans recipe from Food.com.

Provided by CulinaryQueen

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup (the real stuff)
1 cup pecans, coarsely chopped
8 eggs
1 1/2 cups light cream (or half and half)
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1 loaf challah (1 inch thick) or 1 loaf egg bread, sliced (1 inch thick)
maple syrup, warmed, for serving

Steps:

  • Stir butter, brown sugar and maple syrup in heavy saucepan over medium heat until melted and smooth. Pour into 9" X 13" glass baking dish. Sprinkle pecans over butter mixture.
  • Whisk eggs, cream, cinnamon and vanilla in large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish.
  • Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refridgerate overnight.
  • Preheat oven to 350F/180°C Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes.
  • Cut into six pieces. Serve pecan-side up with additional warm maple syrup.

Nutrition Facts : Calories 832.8, Fat 51.2, SaturatedFat 21.3, Cholesterol 400.8, Sodium 501.1, Carbohydrate 77.8, Fiber 3.8, Sugar 36.4, Protein 19

OVERNIGHT PECAN PRALINE BAKED FRENCH TOAST RECIPE



Overnight Pecan Praline Baked French Toast Recipe image

This French Toast is so easy to throw together the night before and cook it in the morning. The caramel glaze that is poured on top is absolutely DIVINE!

Provided by Elyse Ellis

Categories     Breakfast

Time 50m

Number Of Ingredients 16

16 ounces French Bread (1 loaf)
8 large eggs (6-8 large eggs will work)
2 cups half-and-half
1 cup milk
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash of salt
maple syrup
½ pound butter (2 sticks, melted)
1 cup light brown sugar (packed)
1 cup chopped pecans
2 Tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • SLICE FRENCH BREAD INTO 20 SLICES, 1-INCH EACH. (USE ANY EXTRA BREAD FOR GARLIC TOAST OR BREAD CRUMBS). ARRANGE SLICES IN A GENEROUSLY BUTTERED 9 BY 13-INCH FLAT BAKING DISH IN 2 ROWS, OVERLAPPING THE SLICES.
  • IN A LARGE BOWL, COMBINE THE EGGS, HALF-AND-HALF, MILK, SUGAR, VANILLA, CINNAMON, NUTMEG AND SALT AND BEAT WITH A ROTARY BEATER OR WHISK UNTIL BLENDED BUT NOT TOO BUBBLY.
  • POUR MIXTURE OVER THE BREAD SLICES, MAKING SURE ALL ARE COVERED EVENLY WITH THE MILK-EGG MIXTURE. SPOON SOME OF THE MIXTURE IN BETWEEN THE SLICES. COVER WITH FOIL AND REFRIGERATE OVERNIGHT.
  • THE NEXT DAY, PREHEAT OVEN TO 350 DEGREES F.
  • SPREAD PRALINE TOPPING EVENLY OVER THE BREAD AND BAKE FOR 40 MINUTES, UNTIL PUFFED AND LIGHTLY GOLDEN. SERVE WITH MAPLE SYRUP.
  • PRALINE TOPPING INSTRUCTIONS:
  • COMBINE ALL INGREDIENTS IN A MEDIUM BOWL AND BLEND WELL. MAKES ENOUGH FOR BAKED FRENCH TOAST CASSEROLE.

Nutrition Facts : Calories 605 kcal, Carbohydrate 58 g, Protein 13 g, Fat 37 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 200 mg, Sodium 484 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving

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