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Nutty French Toast Recipe

Nutty French Toast Recipe

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 YIELD:6-8 servings


  • 12 slices French bread (1 inch thick)
  • 8 large 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


  • 1. Place bread in a greased 13x9-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.

Nutritional Facts

2 each: 783 calories, 36g fat (15g saturated fat), 267mg cholesterol, 877mg sodium, 97g carbohydrate (43g sugars, 4g fiber), 21g protein.

Reviews for Nutty French Toast

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NancyHanks User ID: 250004 248006
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."

LoungeDog User ID: 8505028 243849
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."

shyski User ID: 1925155 23310
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!"

NevadaRose User ID: 4283670 17102
Reviewed Jan. 17, 2010

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

Javamooch User ID: 957448 22245
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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