Pecan French Toast Recipe

5 3 4
Pecan French Toast Recipe
Pecan French Toast Recipe photo by Taste of Home
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Pecan French Toast Recipe

Read Reviews
5 3 4
Publisher Photo
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!“
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
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.
Originally published as Pecan French Toast in Cooking for 2 Spring 2006, p7

Nutritional Facts

2 slices: 577 calories, 30g fat (11g saturated fat), 249mg cholesterol, 666mg sodium, 65g carbohydrate (37g sugars, 3g fiber), 14g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pecan French Toast in Cooking for 2 Spring 2006, p7

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wsrow User ID: 4267276 82084
Reviewed Dec. 12, 2011

"I've been making this since the Spring 2006 Cooking for 2 published it! It is absolutely fabulous! My husband loves it, especially when I add dried Michigan cheries to it! So simple, and by preparing the night before, it's nice for a Sunday morning before church!"

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JulieMarae User ID: 5549970 80300
Reviewed Apr. 17, 2011

"Yummy Yummy Yummy"

MY REVIEW
katsmutti User ID: 2712437 154633
Reviewed Jan. 3, 2008

"very good, but had a sweet custart taste from the egg mixture that wasn't absorped by the bread. Next time, I will use day old bread."

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