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.
PRALINE PECAN FRENCH TOAST CASSEROLE
Great for Christmas morning!
Provided by jmsorce
Categories Main Dish Recipes
Time 8h45m
Yield 8
Number Of Ingredients 10
Steps:
- Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
- Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
- Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 50.2 g, Cholesterol 218 mg, Fat 23.9 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 9.2 g, Sodium 320.1 mg, Sugar 30.4 g
FRENCH TOAST PECAN COOKIES
These cookies will get compliments!
Provided by Dan Quigley
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Combine flour, white sugar, brown sugar, cinnamon, and baking soda together in a bowl, breaking up any large lumps of brown sugar. Stir butter, egg, vanilla extract, and rum-flavored extract into flour mixture until dough forms; add chopped pecans and mix until well blended. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Press a pecan half on top of each ball.
- Bake in the preheated oven until edges of cookies are golden brown, 9 to 11 minutes. Sprinkle salt onto each cookie and gently press each with the back of a spatula to set the salt.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 28.7 g, Cholesterol 35.8 mg, Fat 12.6 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 5.4 g, Sodium 128.6 mg, Sugar 17.6 g
OVERNIGHT PECAN FRENCH TOAST
Whenever our family gathers for Christmas brunch, this convenient make-ahead dish is one crowd-pleaser I can count on. It's a mouthwatering cross between French toast and sticky pecan rolls-and really something to celebrate!-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In an ungreased 13x9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight., In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13x9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 1249 calories, Fat 56g fat (25g saturated fat), Cholesterol 531mg cholesterol, Sodium 1207mg sodium, Carbohydrate 153g carbohydrate (86g sugars, Fiber 5g fiber), Protein 28g protein.
PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED)
From this month's Cook's Illustrated Magazine (January 2009). Drying the bread first in the oven produces a French Toast that is crisp on the outside and soft (but not soggy) on the inside. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.
Provided by blucoat
Categories Breakfast
Time 41m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
- Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
- Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.
- Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet-nut mixture side down-and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.
Nutrition Facts : Calories 154.4, Fat 11, SaturatedFat 3.7, Cholesterol 90.9, Sodium 97.3, Carbohydrate 10.3, Fiber 0.8, Sugar 9.6, Protein 3.1
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.
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 FRENCH TOAST
Delicious baked french toast sprinkled with pecans and (optional) orange zest. It is a morning meal masterpiece. I got this recipe from a book called "A Taste of Tradition - A Collection of Recipes by Port Norris School Alumni and Friends". My boyfriend's grandmother graduated from Port Norrris in 1930 and contributed to the book although this recipe is not hers. It is from Betty Sockwell Dixon and it is wonderful! (As a side note, I usually use Italian bread that is leftover from dinner within the last few days. It can be a little crispy, because it is going to soak in liquid.) Also, I included refrigeration time in prep time.
Provided by JennyLynn99
Categories Breakfast
Time 10h25m
Yield 8 pieces, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Beat together eggs, juice, milk, sugar nutmeg and vanilla.
- Place sliced bread in to large, flat dish so that the edges are touching (I use a 13x9 baking dish).
- Pour milk mixture over bread, making sure to coat as much of each piece as you can.
- Cover and refrigerate overnight, turning once.
- When ready to cook, preheat oven to 400 degrees.
- Pour melted butter onto a cookie sheet with edges and spread it evenly.
- Arrange the soaked bread in a single layer on the cookie sheet.
- Sprinkle with pecan pieces and orange peel, if using (I don't).
- Bake 20 to 25 minutes.
- Serve with fresh fruit, syrup, or powdered sugar.
Nutrition Facts : Calories 648.3, Fat 43.1, SaturatedFat 17.2, Cholesterol 340, Sodium 544.4, Carbohydrate 51.8, Fiber 3.2, Sugar 23, Protein 15.9
More about "pecan rum french toast recipes"
PECAN RUM FRENCH TOAST | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
Servings 4Category Main Courses, Breads, Breakfast & Brunch
CARAMEL PECAN BRIOCHE FRENCH TOAST RECIPE - GARNISH …
From garnishwithlemon.com
PECAN CRUSTED FRENCH TOAST - LOVE GROWS WILD
From lovegrowswild.com
BAKED FRENCH TOAST WITH PECAN CRUMBLE – AMERICAN PECANS
From americanpecan.com
PECAN FRENCH TOAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OVERNIGHT PECAN PRALINE FRENCH TOAST (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
PECAN FRENCH TOAST - EDWARD & SONS RECIPE BLOG
From edwardandsonsrecipes.org
BEST BUTTER PECAN TOFFEE - TAKE TWO TAPAS
From taketwotapas.com
STUFFED FRENCH TOAST - PECAN
From farmfreshnaturalpecans.com
EASY PECAN FRENCH TOAST WITH CARAMELIZED PEARS (SO GOOD!)
From goodlifeeats.com
PECAN FRENCH TOAST RECIPE | RECIPELAND
From recipeland.com
BROWN SUGAR BUTTER PECAN FRENCH TOAST - BAKER BY NATURE
From bakerbynature.com
BAKED PECAN FRENCH TOAST - I AM BAKER
From iambaker.net
FRENCH TOAST WITH CARAMELIZED BANANAS AND PECANS
From canadianliving.com
RECETTES-RECIPES-RECETAS: PECAN RUM FRENCH TOAST
From cocinatrilingue.blogspot.com
RUM-SOAKED FRENCH TOAST W/ PECAN BUTTER - BLOGGER
From vanillakitchen.blogspot.com
ORANGE PECAN OVERNIGHT FRENCH TOAST | FRANCES LARGEMAN-ROTH
From franceslargemanroth.com
FRENCH TOAST - PECAN
From farmfreshnaturalpecans.com
RUM & PECAN FRENCH TOAST WITH SALTED BURNT HONEY SAUCE
From mealplannerpro.com
RUM SOAKED FRENCH TOAST WITH PECAN BUTTER | TOAST, FRENCH TOAST ...
From pinterest.com
PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED) | FOOD.COM
From pinterest.com
PECAN-RUM FRENCH TOAST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TEXAS PECAN FRENCH TOAST - SWEET LIFE
From sweetlifebake.com
PECAN RUM FRENCH TOAST | COOK'S ILLUSTRATED
From cooksillustrated.com
CARAMEL PECAN SLOW COOKER FRENCH TOAST | 12 TOMATOES
From 12tomatoes.com
PECAN PIE FRENCH TOAST CASSEROLE - THE PIONEER WOMAN
From thepioneerwoman.com
EASY BANANAS FOSTER FRENCH TOAST - BAKER BY NATURE
From bakerbynature.com
CARIBBEAN RUM SOAKED FRENCH TOAST RECIPE
From caribbeantrading.com
PECAN FRENCH TOAST - RECIPE - COOKS.COM
From cooks.com
PECAN FRENCH TOAST RECIPE | LAND O’LAKES
From landolakes.com
EASY PEANUT BUTTER COOKIES #RECIPE @VMBURNS
From mysteryloverskitchen.com
GEORGIA PECAN FRENCH TOAST - GEORGIA PECANS
From georgiapecans.org
You'll also love