Apple Cinnamon Pecan French Toast Recipes

Steps:

• Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
• Pull out of the refrigerator 1 hour before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
• Bake in the preheated oven until puffed and golden, 30 to 40 minutes.

Steps:

• Arrange 10 slices of bread in a greased 13x9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Arrange 5 of the bread slices in baking dish, trimming to fit if necessary. Spoon apples evenly over bread; top with remaining 5 bread slices.
• In large bowl, beat eggs, half-and-half, 1/4 cup of the sugar and the vanilla until smooth. Slowly pour mixture over bread. In small bowl, mix 1 cup sugar, the pecans, 3 teaspoons of the cinnamon and 1 teaspoon of the nutmeg. Sprinkle over bread. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Bake French toast covered 30 minutes. Uncover; bake 35 to 45 minutes longer or until knife inserted halfway between center and edge comes out clean and top is golden brown. Let stand 10 minutes.
• Meanwhile, in 2-quart saucepan, mix remaining 1 cup sugar, the flour, cider, and remaining 1/4 teaspoon cinnamon and nutmeg. Heat to boiling; reduce heat to low. Add butter; cook and stir until melted. Cut French toast into 12 squares; serve with syrup.

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

Steps:

• In a small bowl, mix brown sugar, butter and 1 teaspoon cinnamon; pour into a greased 13x9-in. baking dish. Top with apples and cranberries. Arrange bread slices over fruit. In a small bowl, whisk eggs, milk, vanilla and remaining cinnamon; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 40 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. To serve, invert onto a serving platter.

Steps:

• Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.
• Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (175 degrees C).
• Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

Steps:

• Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Steps:

• Place eggs, milk, sugar, cinnamon, apples and vanilla in a medium mixing bowl and stir to combine.
• Mist bottom of a 12-by-8-inch glass baking dish with cooking spray or brush with melted butter. Place bread slices in a single layer in pan. Pour egg mixture over bread. Turn bread slices over to coat other side. Cover pan with plastic wrap and place in refrigerator overnight.
• When ready to serve, preheat oven to 425°F Remove pan from refrigerator and remove plastic wrap. Sprinkle pecans over top and drizzle with melted butter. Bake 20 to 25 minutes or until bread slices puff. Serve with maple syrup.

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.