Baked Caramel Pecan French Toast Recipes

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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



Baked Caramel-Pecan French Toast image

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

1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping cream
1 tablespoon real maple syrup or light corn syrup
1 cup pecan halves
3 eggs
1/2 cup half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla
8 diagonally cut slices (3/4 inch thick) French bread

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



Caramel French Toast image

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

1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
¼ cup pecan halves
1 apple, sliced
12 slices bread
6 eggs, beaten
1 ½ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt

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



Oven-Baked Caramel French Toast image

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

1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 ½ cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup brown sugar
¼ cup butter
1 tablespoon light corn syrup

CARAMEL-PECAN FRENCH TOAST BAKE

For a sensational Sunday brunch dish, try this French toast. You put it together the night before, so you only need to bake it and make the sauce the next morning.-Brad Shue, Harper, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 15



Caramel-Pecan French Toast Bake image

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.

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans, divided
8 slices French bread (3/4 inch thick)
6 large eggs
1-1/2 cups 2% milk
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup

PECAN FRENCH TOAST

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



Pecan French Toast image

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.

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

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



Overnight Caramel Pecan French Toast image

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!

1 cup brown sugar
1 tablespoon light corn syrup
6 tablespoons butter
1/3 cup heavy whipping cream
1 teaspoon vanilla
3/4 cup pecans (chopped)
6 - 7 thick slices French bread (about 3/4 inches thick)
1/2 cup milk
3 eggs
Pinch of salt
1/2 teaspoon cinnamon

CARAMEL-PECAN FRENCH TOAST

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 15



Caramel-Pecan French Toast image

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.

1 cup firmly packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices honey white bread
3/4 cup raisins
1 cup chopped pecans, toasted and divided
6 large eggs
1/2 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups whipping cream, divided
1/4 cup powdered sugar
Maple syrup
Fully cooked bacon slices (optional)

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



French Toast Casserole With Caramel-Pecan Topping image

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

1 loaf French bread, sliced 1/2 inch thick (I use sourdough)
8 large eggs
2 cups whole milk
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
12 tablespoons butter (1 1/2 sticks)
1 1/3 cups light brown sugar, packed
3 tablespoons corn syrup
1 1/2 cups pecans, chopped

CARAMEL PECAN FRENCH TOAST

I originally got this recipe from American Profile. I have adjusted it some and play with the ingredients adding fruit when possible. I also subbed caramel sauce for the maple syrup to make is super caramelly!

Provided by Ceezie

Categories     Breakfast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9



Caramel Pecan French Toast image

Steps:

  • Combine the butter, caramel sauce, and vanilla. Pour into a 13 x 9-inch baking dish. Place the bread, in a single layer, over the syrup mixture. Whisk together the eggs, milk, salt, and pepper, and pour over the bread. Sprinkle the pecans on top. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 350 degrees. Uncover the dish, and bake for 1 hour.

Nutrition Facts : Calories 847.8, Fat 31.6, SaturatedFat 12.7, Cholesterol 136.7, Sodium 1252, Carbohydrate 118.2, Fiber 5.7, Sugar 6.5, Protein 25.9

1/2 cup butter, melted
1/2 cup caramel sauce
1 teaspoon vanilla extract
1 loaf French bread, cut into 1-inch-thick slices
3 eggs, beaten
2/3 cup whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup chopped pecans

OVERNIGHT BAKED CARAMEL FRENCH TOAST RECIPE

This is hands-down my family's new favorite breakfast! I am a huge french toast fan. I especially love that I could prepare this the night before.

Provided by Kristen Hills

Categories     Breakfast

Time 35m

Number Of Ingredients 10



Overnight Baked Caramel French Toast Recipe image

Steps:

  • Spray 9x13-inch glass baking dish with nonstick cooking spray.
  • In medium saucepan, mix topping ingredients.
  • Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL.
  • Spread topping in prepared 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 a 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 303 kcal, Carbohydrate 31 g, Protein 4 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 99 mg, Sodium 191 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 9 g, ServingSize 1 serving

1 cup packed brown sugar
6 Tablespoons butter
⅓ cup heavy whipping cream
1 Tablespoon light corn syrup
½ cup chopped pecans
3 eggs
½ cup milk
1 teaspoon vanilla
¼ teaspoon salt
8 french toast slices (¾ inch thick)

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