Baked Pecan French Toast

"Easy and delicious. Good to prepare for a holiday breakfast."
 
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Ready In:
55mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Butter large baking dish.
  • In a bowl combine eggs, milk, vanilla and spices.
  • Place bread in baking dish in a single layer with sides touching.
  • Pour egg-milk mixture over bread.
  • Cover and refrigerate overnight.
  • Combine topping ingredients in a bowl.
  • In the morning uncover and spread topping evenly over bread.
  • Bake at 350 for about 40 minutes until puffed and golden.

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Reviews

  1. This is really good! I used Texas Toast(7 pieces) and baked it 45 minutes in a buttered pyrex dish, no sticking. Also, I mixed up the topping that night so all I had to do was put that on in the morning. It puffed up beautifully (and I'm at 7300 ft. so I wasn't sure how it would do!) ---I wish I had taken a picture to post! My son asked why I don't make things like this more often. I will now. Delicious!
     
  2. This was delicious!!! There's no need for another French toast casserole recipe for me!! I followed the recipe but I did butter AND spray my glass pan with Pam based on reviews about sticking and had no issues. Added more cinnamon. Really delicious.
     
  3. This recipie is great! I'm not a fan of corn syrup in the topping though i prefer 1 tsp vanilla.
     
  4. Make sure to pull it out of the oven quickly as it can get dry. Also, make more egg mixture if your loaves of bread are long. I found that I had to make twice as much to have enough to coat the bread.
     
  5. My family really enjoyed this for breakfast Christmas morning. This deserves waaaay more than 5 stars for taste, presentation and ease of recipe! I sub'd a whole, sliced baguette for the bread and couldn't find the nutmeg in my cupboard so I left that out. It didn't detract from the recipe at all. The crunchy topping was devine. We drizzled some warm maple syrup over each serving and next time I won't forget the powdered sugar dusting! I baked it in a stoneware dish on 350*f. for about 45 minutes. Tres delish! We'll make this many more times, Im sure.
     
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Tweaks

  1. I made this for Sunday brunch and everyone loved it! I baked at 350 for about 40 minutes, and I substituted honey for the corn syrup in the topping. I was skeptical about using the French bread, but it turned out really well and didn't get soggy like some breads might have. I ended up using 16 pieces of bread to fill up our 9 x 13 pan. Even though I buttered the pan very well, this stuck to the bottom a lot. Next time I may line the pan with foil. Thanks for posting this--we will defiantely make again!
     

RECIPE SUBMITTED BY

I live in Chagrin Falls, Ohio a beautiful area with a waterfall in the middle of town. During the summer you avoid this area because the "conelickers" come to town. They come to town, go to the ice cream shop and go see the falls, therefore the "conelickers". I am a stay at home mom to a wonderful 16 year old daughter and a great 14 year old son. I have been very blessed. I am also trying to adopt a 4 yr. old little girl who is in foster care, and our social services in the county are awful, but we are fighting to get her. I am in charge of our neighborhood Gourmet Club. We have approximately 30 couples in the club. We meet 3-4 times a year and the recipes are usually theme related (chinese, mexican, bbq, Kentucky Derby, etc.) My passions are my kids, food and I love dogs. I have two dogs, both rescued. They are an american eskimo and a border collie. They are very high energy, but greatly loved.
 
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