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Pecan French Toast Recipe

Photo by: Taste of Home

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Make-ahead convenience is a bonus with this yummy brunch dish, says Summerfield, North Carolina’s Cindy Fish. “It couldn’t be easier but tastes like you really fussed!“

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2 Servings
Prep: 10 min. + chilling Bake: 35 min.

Ingredients

1/4 cup packed brown sugar
2 tablespoons butter, cubed
1 tablespoon corn syrup
1/4 cup chopped pecans
4 slices French bread (1 inch thick)
2 eggs
2/3 cup 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until thickened, about 3 minutes. Pour into an ungreased 8-in. square baking dish; sprinkle with pecans. Top with bread. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Invert onto a serving platter. Yield: 2 servings.

Nutritional Analysis: 1 serving equals 577 calories, 30 g fat (11 g saturated fat), 249 mg cholesterol, 666 mg sodium, 65 g carbohydrate, 3 g fiber, 14 g protein.

Pecan French Toast published in Cooking for 2 Spring 2006, p7

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