French Toast Pie With Caramel Pecans Recipes

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.

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.

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.

Steps:

• Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
• Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
• Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
• Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
• Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
• Serve immediately with ice cold milk or piping hot coffee.

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.

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.

Steps:

• Preheat the oven to 350 degrees.
• Combine the brown sugar, butter, and corn syrup in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
• Pour two-thirds of brown sugar mixture into an ungreased 8x8 baking dish.
• Arrange 4ish 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 another layer of bread slices.
• Whisk together remaning ingredients. Pour two-thirds of egg mixture over bread slices in baking dish. Top with remaining brown sugar mixture.
• Make one more layer of bread slices, for a total of three, and drizzle remaining egg mixture over top.
• Bake uncovered for 35-40 minutes or until a wooden pick inserted comes out clean.
• Drizzle with maple syrup, a light sprinkle of powdered sugar, and remaining chopped nuts.