French Toast Baked in Honey-Pecan Sauce

Total Time
50mins
Prep 15 mins
Cook 35 mins

This comes from "The New Intercourses: An Aphrodisiac Cookbook" and I'll say nothing more about that. This is really, really good. You'll get out of it what you put into it, meaning....real vanilla extract, real butter and real maple syrup. This needs to set overnight and that's not included in the prep time.

Ingredients Nutrition

Directions

  1. Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
  2. Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
  4. Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
  5. Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
  6. Serve immediately with ice cold milk or piping hot coffee.

Reviews

(2)
Most Helpful

I was really excited because I could let the bread soak in a tupperware container instead of the usual 13x9x2 pan taking up half my fridge space! I did bake it in a smaller pan since 4 slices doesn't even cover half of the larger pan, and I'm glad I did or there wouldn't be hardly any sauce at all.

Buzymomof3 December 02, 2009

I thought this was delish! I used a small loaf of French bread that had been in the 'fridge for almost a week. Sliced it into about 1" thick pieces -- about 3" - 4" in diameter. It worked very well. I would add more nuts to the recipe, just because I love 'em. I used reduced-calorie butter-flavored syrup and it was still yummy.

St. Louie Suzie November 16, 2008

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