Prep 30 mins
Cook 12 mins
This is very good and the topping is out of this world. You won't even need syrup. Since it is made the night before, it is a great recipe for guests.
- 1 loaf French bread
- 8 eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 cup butter
- 1 cup brown sugar
- 1 cup pecans
- Place sliced bread in 2 large baking pans that have been sprayed with PAM.
- Mix eggs, half and half, milk, sugar, vanilla, and spices.
- Pour over bread.
- Refrigerate overnight.
- The next morning combine the last 3 ingredients and put on top.
- Sprinkle with cinnamon and nutmeg and bake at 350 for 30 minutes or until done.
Wow! Never again will I make French Toast on the stove top! Your recipe caught my eye because the base ingredient list was very similar to my old standby french toast recipe, only mine did not use nutmeg and I usually use Texas toast for the bread. We loved the addition of the nutmeg, and the topping that turned into such a crunchy sweet delight absolutely knocks out the competition in my opinion! This recipe should be very easy to halve, or double, depending on the occasion. Our family loves "breakfast for dinner" and I gave your recipe it's test run with them. One of our favorite breakfast dinners is french toast, cream cheese scrambled eggs, and apples and sausages. Traditionally they will devour my cream cheese scrambled eggs before they even think about eating anything else on their plate, but they tried this first out of curiosity and 2 out of 3 of them broke tradition and darn near let their favorite eggs get cold! That's when you know you've got a good one! Thanks for this great recipe! :) Observation note: Try and leave a bit of space between each piece. I had crowded it a bit and noted that some of the inner pieces that were touching were still a bit "wet spongy" instead of "cooked spongy." Are those words? LOL I quickly resolved this by setting it under the broiler for just a few minutes. Next time I will save myself the step.
I tried this recipe but did a little alterations. I used one loaf of cranberry walnut bread from Publix and one loaf of egg and raisin bread, coconut milk instead of plain milk. It came out great a little soggy need to adjust liquids more when changing out from the french bread. The topping is great and even fried some leftovers the next day which gave me the crispy texture I prefer. I liked the cranberry walnut the best!
Paul Deen did this exact recipe back in 2004. See the 2000 plus reviews. Very good but soooo rich. Top with a blueberry sause and you have a rich dessert.