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Overnight Pecan French Toast Recipe
Overnight Pecan French Toast Recipe photo by Taste of Home

Overnight Pecan French Toast Recipe

Publisher Photo
Whenever our family gathers for Christmas brunch, this convenient make-ahead dish is one crowd-pleaser I can count on. It's a mouthwatering cross between French toast and sticky pecan rolls-and really something to celebrate!—Larry Laatsch, Saginaw, Michigan
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 8 eggs, lightly beaten
  • 1-1/2 cups half-and-half cream
  • 2 tablespoons vanilla extract
  • 8 to 10 slices French bread (3/4 inch thick)
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (2 each) equals 1,249 calories, 56 g fat (25 g saturated fat), 531 mg cholesterol, 1,207 mg sodium, 153 g carbohydrate, 5 g fiber, 28 g protein.

Directions

  1. In an ungreased 13-in. x 9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight.
  2. In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13-in. x 9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.
Originally published as Overnight Pecan French Toast in Country Woman Christmas Annual 2005, p17

Nutritional Facts

1 serving (2 each) equals 1,249 calories, 56 g fat (25 g saturated fat), 531 mg cholesterol, 1,207 mg sodium, 153 g carbohydrate, 5 g fiber, 28 g protein.

Reviews for Overnight Pecan French Toast

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 4, 2014

This was awesome. I made it for my daughter and some of her friends home from college. They loved it. I did not have half and half so I substituted French Vanilla creamer and cut the vanilla flavoring in 1/2. Delicious!!

MY REVIEW
Reviewed Dec. 18, 2011

This is some really wonderful stuff! Well worth the calories, although I did use whole milk in place of the cream. Next time I make this, I'm going to try it with cinnamon swirl bread!!

MY REVIEW
Reviewed Apr. 25, 2011

Got great reviews at a breakfast for dinner party. Used regular syrup instead of maple. Mine didn't come out overwhelmingly sweet as others have said and this may be why.

MY REVIEW
Reviewed Jan. 28, 2010

I made this for a birthday brunch and it was fabulous! Quick and easy !

MY REVIEW
Reviewed Dec. 27, 2009

Delicious and simple for Christmas morning breakfast. Made it the day before and popped it in the oven while we opened gifts!

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