Nutty French Toast Recipe
Nutty French Toast Recipe photo by Taste of Home

Nutty French Toast Recipe

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This sweet breakfast treat is a cross of caramel rolls and French toast. It's easy to begin the night before. In the morning, just spread on the nutty topping and bake as you are getting ready for the day. —Mavis Diment, Marcus, Iowa
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling Bake: 1 hour
MAKES: 6-8 servings


  • 12 slices French bread (1 inch thick)
  • 8 eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter, softened
  • 1-1/3 cups packed brown sugar
  • 3 tablespoons dark corn syrup
  • 1 cup chopped walnuts

Nutritional Facts

1 serving (2 each) equals 783 calories, 36 g fat (15 g saturated fat), 267 mg cholesterol, 877 mg sodium, 97 g carbohydrate, 4 g fiber, 21 g protein.


  1. Place bread in a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
  2. Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350° for 1 hour or until golden brown. Yield: 6-8 servings.
Originally published as Nutty French Toast in Quick Cooking May/June 1998, p9

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Reviewed May. 9, 2016

"Everything I like in a recipe: easy, simple ingredients, quick, make ahead, and delicious! I think it was even better reheated in the microwave."

Reviewed Feb. 15, 2016

"Super easy and delicious. I used maple syrup instead of corn syrup (I didn't have corn syrup) - turned out great."

Reviewed Jan. 17, 2013

"I usually make this for the Mom's group I attend when we have our special Christmas Brunch. Everyone loves it! I prefer to use pecans instead of walnuts. If there are leftovers, they I just reheat in the's still yummy!"

Reviewed Jan. 17, 2010

"I also made this and took to work - within an hour, it was almost gone! People really loved it!"

Reviewed Dec. 23, 2009

"I have made this recipe and taken it to work. My co-workers loved it. When I make it for work again I will leave off the nuts because of a co-worker's nut allergy."

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