Overnight Pecan French Toast Recipes

OVERNIGHT PECAN FRENCH TOAST

Overnight Pecan French Toast image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

8 large 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

Steps:

In an ungreased 13x9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight., In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13x9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 1249 calories, Fat 56g fat (25g saturated fat), Cholesterol 531mg cholesterol, Sodium 1207mg sodium, Carbohydrate 153g carbohydrate (86g sugars, Fiber 5g fiber), Protein 28g protein.

PECAN FRENCH TOAST

Pecan French Toast image

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!"

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

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 large eggs
2/3 cup 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

Nutrition Facts : Calories 577 calories, Fat 30g fat (11g saturated fat), Cholesterol 249mg cholesterol, Sodium 666mg sodium, Carbohydrate 65g carbohydrate (37g sugars, Fiber 3g fiber), Protein 14g protein.

OVERNIGHT CARAMEL PECAN FRENCH TOAST

Overnight Caramel Pecan French Toast image

Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

Ingredients

1 cup brown sugar
1 tablespoon light corn syrup
6 tablespoons butter
1/3 cup heavy whipping cream
1 teaspoon vanilla
3/4 cup pecans (chopped)
6 - 7 thick slices French bread (about 3/4 inches thick)
1/2 cup milk
3 eggs
Pinch of salt
1/2 teaspoon cinnamon

Steps:

Grease a 9" x 13" pan.
Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
Remove from heat and add 1/2 teaspoon of the vanilla.
Pour the warm caramel mixture into a 9" x 13" pan.
Sprinkle the pecans over the top.
In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
Lay the bread in the pan, over the caramel and pecan mixture.
Cover and refrigerate overnight.
It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
Let stand for a couple of minutes, then invert onto a platter.
Eat right away!

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