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.
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
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
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
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!
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
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
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
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