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

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!“
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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.


  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

Reviews for Pecan French Toast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

Reviewed Apr. 17, 2011

"Yummy Yummy Yummy"

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."

Loading Image