PECAN FRENCH TOAST
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.
UPSIDE-DOWN ORANGE FRENCH TOAST
Steps:
- Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,
Nutrition Facts : Calories 517 calories, Fat 33g fat (16g saturated fat), Cholesterol 343mg cholesterol, Sodium 470mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 2g fiber), Protein 14g protein.
ORANGE FRENCH TOAST WITH PECAN SAUCE
Oh yum... It's hard to put into words how delectable this french toast is. Imagine biting into a fluffy, buttery, orange french toast dripping with vanilla bourbon pecan syrup. Rich, buttery, aromatic, and sweet, one bite you've entered breakfast heaven. Simply delicious!
Provided by David Reeves
Categories Other Breakfast
Time 40m
Number Of Ingredients 21
Steps:
- 1. Add the sugar and water in a sauce pan over medium high heat.
- 2. Do not stir the sugar, but swirl occasionally until it turns amber in color - about 10 minutes.
- 3. Remove from the heat and carefully stir in the heavy cream.
- 4. Once incorporated, return to heat and stir in the pecans until smooth.
- 5. Whisk in remaining ingredients.
- 6. Remove from heat allowing it to cool.
- 7. Whisk the eggs and sugar together.
- 8. Add remaining ingredients except butter and whisk vigorously until well blended.
- 9. Heat a non-stick or cast iron skillet over medium heat. Dip bread slices two at a time into the egg mixture, allowing both sides to soak without becoming completely saturated. Using 1/2 tablespoon of butter for each slice, saute until browned well on both sides. Wipe out skillet and repeat with remainder of bread.
- 10. Place browned slices directly on the oven grate, preheated to 300 degrees F to finish cooking as you prep the pecan sauce.
- 11. Plate the french toast and spoon the pecan sauce (in place of syrup) over it.
BUTTER PECAN FRENCH TOAST
This dish is a fabulous twist on traditional French toast. Substituting French bread for regular sliced bread and adding bourbon to the sauce makes it a real showstopper that's perfect for breakfast, brunch or even dessert.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
- In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
- One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
- Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
- To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
- Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
- Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.
PECAN CRUSTED FRENCH TOAST
Make and share this Pecan Crusted French Toast recipe from Food.com.
Provided by drskyles1
Categories Breakfast
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- slice bread.
- mix eggs and half and half.
- add: vanilla, cinnamon.
- dredge bread in egg and half and half and pecans.
- pan fry in butter until golden brown on both sides.
- TOP WITH WHIPPED CREAM AND FRESH BERRIES.
Nutrition Facts : Calories 794, Fat 62.4, SaturatedFat 23.6, Cholesterol 161.3, Sodium 680.4, Carbohydrate 48.3, Fiber 6, Sugar 2, Protein 14.7
BAKED ORANGE PECAN FRENCH TOAST
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hrs. Melt butter in 10" x 15" x 2" pan, and arrange bread on top. Bake at 350 degrees F for 20 minutes. Sprinkle with pecans, and bake 10 minutes more. Syrup: Combine and cook over low heat. Do not boil. Cook for 10 minutes, and serve warm.
ORANGE-PECAN FRENCH TOAST CASSEROLE
From Cooking Light. "Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top."
Provided by dicentra
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray.
- Sprinkle chopped pecans evenly over sugar mixture.
- Combine rind and next 7 ingredients (rind through eggs); stir with a whisk.
- Arrange bread slices over pecans in dish; pour egg mixture over bread.
- Cover and refrigerate 1 hour or up to overnight.
- Preheat oven to 350°.
- Carefully turn bread slices over to absorb excess egg mixture.
- Let stand at room temperature 20 minutes.
- Bake at 350° for 35 minutes or until lightly browned.
More about "pecan orange french toast recipes"
ORANGE PECAN FRENCH TOAST - THE BAKERMAMA
From thebakermama.com
- In a large bowl, whisk together the eggs, orange zest, orange juice, milk, brown sugar, vanilla, cinnamon and salt.
- Soak the bread slices, one at a time, in the egg mixture for 10 seconds per side and then transfer to a 1/2 sheet pan. Pour remaining liquid evenly over each slice of bread in the pan. Let set for 10 minutes and then flip the toast over and let set another 10 minutes.
- Generously butter or grease another 1/2 sheet pan and space thin orange slices on the pan, if desired. Using a large spatula, transfer each slice of soaked bread to the prepared sheet pan. Sprinkle 1 teaspoon of sugar evenly over the bread slices.
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- Whisk together eggs, orange juice, milk, 3 tablespoons pecans, brown sugar, orange zest, cinnamon and nutmeg.
- Pour half of the mixture into a 13x9x2-inch dish. Place the bread in a single layer on top of the egg batter. Pour the remaining batter over the top of the bread. Cover with Reynolds Wrap® Aluminum Foil and refrigerate for 15 to 20 minutes.
ORANGE-PECAN FRENCH TOAST CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
- Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
- Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
- Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
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