1/2 Photos of Baked Pecan French Toast
The chore of making French toast on a weekday morning is standing over the stove when you're short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you've got more time to get organized for the new day.
My Private Note
Units: US | Metric
- 1Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
- 2Mist the bottom of a 12 by 8-inch glass casserole with vegetable oil spray or brush with melted butter.
- 3Place the bread slices in a single layer in the pan.
- 4Pour the egg mixture over the bread, distributing it evenly.
- 5Turn the bread slices once.
- 6Cover the pan with plastic wrap and place in the refrigerator overnight.
- 7The next morning, preheat the oven to 425 degrees.
- 8Remove the pan from the refrigerator and remove the plastic wrap.
- 9Sprinkle the bread slices with pecans and drizzle with melted butter.
- 10Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
- 11Serve warm with maple syrup.
- 12Instead of a cup of milk, use 2/3 cup orange juice and 1/3 cup of the milk.
- 13You can vary this further by adding a little grated orange zest with the pecans before baking.
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Nutritional Facts for Baked Pecan French Toast
Serving Size: 1 (1703 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1046.0
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 8.7 g
- Cholesterol 209.8 mg
- Sodium 1465.0 mg
- Total Carbohydrate 162.2 g
- Dietary Fiber 7.4 g
- Sugars 19.8 g
- Protein 39.6 g