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Candied Pecan French Toast


Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yolks, milk, cream, sugar, and almond extract until smooth.

Soak the bread in the batter, turning once to ensure each piece is thoroughly soaked. Line a baking sheet with parchment paper, transfer the bread to the baking sheet, and bake until golden brown, about 10 minutes. Remove from the oven and let cool.

For each serving, melt 1-2 tablespoons butter in a large sauté pan over medium heat. Lightly brown one wedge on each side, about 4-5 minutes per side, and plate. Spoon the pecan sauce on top and if using, dust with powdered sugar and finish with a dollop of whipped cream.


Apple Pecan French Toast

Who doesn&rsquot like french toast? There are many ways to make your breakfast special, and this apple pecan french toast will definitely have your family asking for more. The combination of apples and pecans are amazing. My daughter, Halie, made this french toast recipe, and we just added the apple cinnamon filling to create a delicious breakfast treat. She&rsquos a great young cook and really enjoys being in the kitchen, except when it&rsquos time to clean it. LOL!


Recipe Summary

  • 6 eggs
  • 1 ½ cups half-and-half
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 1 (12 ounce) loaf French bread, sliced 1-inch thick
  • 1 tablespoon butter
  • ¾ cup firmly packed brown sugar
  • ½ cup maple syrup
  • ¾ cup chopped toasted pecans

Grease a 9x13-inch baking dish.

Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole.

Bake casserole in the preheated oven until set and golden brown, about 30 minutes.


French Toast Board

Board meals are an easy way to make a weekend breakfast with family or friends feel extra special! Complete with all of the toppings and extras, this French Toast Board is sure to satisfy all of your sweet breakfast cravings with some savory bacon to balance it all out. I mean, any day that starts with a breakfast board like this is sure to be a great one!

We&rsquove recently added this French Toast Board to our weekend breakfast board rotation and the kids have declared it their all-time favorite. They get so giddy with excitement and eagerness to enjoy it each time we make it.

French toast is so simple to make and has to be one of the most comforting breakfast carbs with its crispy, golden exterior and creamy, fluffy interior. Topped with powdered sugar, a drizzle of maple syrup and fresh fruit, it&rsquos breakfast at its very best!

The key to great French Toast is using the right bread. If the bread is too thin, it will soak up all of the egg mixture and be too flimsy to transfer or even flip on the griddle. If the bread is too thick, it won&rsquot cook all the way through when the outside is perfectly crisp. The best thickness for French toast bread is 3/4&Prime to 1&Prime. I love using a good challah or brioche loaf, but a soft, thick white bread works well too.

To make classic French toast beat 4 eggs, 1 teaspoon of vanilla, 1/2 teaspoon of cinnamon, 1/4 cup of sugar and a pinch of salt in a mixing bowl until well combined and fluffy. Stir in 1 and 1/2 cups of milk then transfer the egg mixture to a shallow dish. Dip the thick bread slices in the egg mixture and let soak on each side for a few minutes until well saturated but not too soggy. When transferring the soaked bread to the skillet for cooking, be sure to let any excess egg mixture drip back into the shallow dish. Cook the bread slices on a lightly buttered nonstick griddle or skillet over medium heat until golden brown on both sides, about 1-2 minutes per side. Transfer the cooked French toast to a baking sheet in a 250°F warming oven to keep warm while you cook the remaining soaked bread slices.

To build the French Toast Board, I use my favorite 18&Prime x 12&Prime walnut wood board. While the French toast is cooking, bake the bacon using this method for How to Bake Bacon. If you bake the bacon and cook the French toast ahead of time, be sure to keep them in a 250°F warming oven while you add the French toast toppings to the board.

One of my absolute favorite French toast toppings is caramelized bananas. They&rsquore a quick way to take your French toast creation to the next level of deliciousness!

To make caramelized bananas, slice a banana into coins. Spray a non-stick pan with cooking spray and heat over medium heat. Place banana slices in a single layer in the pan. Cook for 1-2 minutes per side until golden brown on each side, flipping the banana slices with a fork. The natural sugars in the banana will caramelize on the outside making them slightly crisp and with a soft inside. So yummy!

Perfectly cooked French toast with caramelized bananas, chopped pecans, a drizzle of caramel sauce and a sprinkling of powdered sugar is a sweet breakfast dream come true. So decadent and delicious!

The toppings on this board are where you can get really creative and make breakfast extra yummy! Use what your family would enjoy most. In addition to caramelized bananas, other French toast toppings that our family enjoys are:

  • Fresh fruit, like strawberries and blueberries. Your best bet is to go with what&rsquos in season!
  • chocolate chips
  • pats of butter
  • maple syrup
  • caramel sauce
  • cinnamon-sugar
  • powdered sugar
  • candied pecans

There are also lots of ways to switch it up for variations of this French Toast Board. Some other ideas are to use Orange Pecan French Toast, French Toast Waffle Sticks or even French Toast Roll Ups. Nutella, peanut butter, other nuts, and whipped cream are also fun and yummy toppings.

This board may look (and taste!) impressive, but it&rsquos pretty simple to assemble. Start by washing and prepping your fruit so that it&rsquos ready to go. Fill mini mason jars and small bowls like these with the toppings and fruit.

Once the bacon and French toast are ready, it&rsquos time to start building the board! Place the jars and bowls in various spots on the sides of the board. Line the yummy French toast down the middle of the board. Fill any space on the board with the baked bacon. Finish it off with a sprinkle of powdered sugar on the French toast and take the board to the table to enjoy!

The fun thing about this French Toast Board is having everyone get involved and build their ultimate French toast plate just how they like it. Of course, the absolute best part is getting to eat your delicious creation!

I hope you and your loved ones enjoy this French Toast Board as much as we do! When you make one, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. I just love seeing how inspired and creative y&rsquoall get with the recipes and ideas I share. Enjoy!


Reviews

This was fantastic! My foodie family loved it for Christmas morning. I did all the prep the night before - and since I didn't have time to dry out the Challah, I sliced it and dried it out in the oven. (Something like 200 degrees for 20-30 minutes). The recipe was perfect for 4 adults and 2 kids, especially if you want to limit sweet carbs. I doubled the recipe and we figured out how to eat more.

I have made this several times for a crowd. It is delicious and easy to make. I don't understand when a reviewer rates this poorly. If made by following the recipe it is an outstanding dish that EVERYONE enjoys, regardless of age. I think it's one of the best brunch dishes you can serve.

Just served this to my family, 8 adults and 4 teens, for Mother’s Day brunch. It was a huge success. I couldn’t find challah, so I used brioche. I doubled the recipe, and I’m glad I did. It all went (the kids eating the topping off the last few servings. I didn’t put any sugar in, and everyone liked that it wasn’t too sweet. Like others, I used half-and-half and 2% milk. I made it the night before, so the bread soaked and I didn’t have any prep in the morning other than the pecan. I didn’t use a food process0r—I just rubbed butter and brown sugar together and mixed in the pecans. Perhaps because I doubled the recipe, I found I didn’t have enough liquid, so I beat a few more eggs and some milk and poured that over to add a little liquid. I also made the mini-potato-leek-frittatas (find the recipe on this site) and they went really well together. As soon as I pulled the French toast out, Iput the frittatas in, and everything was ready together.

I made this recipe for a group of ten adults and only my husband would eat it. I did not care for it at all as it does not taste like french toast but bread pudding. If you like bread pudding it is ok.

Always a hit, and everyone of our guests who's had this dish requests the recipe.

I made this for a baby shower brunch last year and have made it nearly half a dozen times since then. It is so easy. You can do all the prep ahead of time and just pop it in the oven prior to serving, making it perfect for an event or holiday. It is delicious and beautiful, and I've passed the recipe along to a few people who enjoyed it. I will be making it again.

What a great recipe. My 27 year old son, a French toast aficionado, said it was the best French toast he has ever had. It was compared to restaurant quality. I followed recipe and suggested doubling of topping. Next time I will not double! This is going to be the go to holiday breakfast item.

Perfect recipe! Absolutely delicious. Have done it both ways, leaving bread out or a quick spin in a 200 degree oven. Always a big hit.

Great recipe. Subbed out half-and-half for the heavy cream and used 1% milk. 2xɽ the crumble topping.

This was superb -- with a couple of changes. (The site won't let me submit without rating -- silly -- but I wish I didn't have to because I did make changes.) I used 2 cups half and half and 2 cups skim instead of the cream and whole milk. Puffed up very nicely. I also omitted the sugar from the egg mixture as the topping provides enough sweetness. Doubled the topping as other reviewers recommended. Perfect Easter breakfast!

This was a snap to make and absolutely delicious - I couldn't stop snacking on it! Perfect if you have overnight guests and don't want to stand in the kitchen cooking French toast. I followed the reviews and doubled the topping and I agree - the topping takes it to the next level. The blackberry syrup was good but not sure if it's necessary. Also, there was a lot left over. Can't believe anybody wouldn't make this again. Maybe because "No" is the default.

I made this for the first time today for a family brunch. I told my family/guests that it had received 4 forks on Epicurious so I was "curious" to hear their rating. Four forks from everyone. Unlike many other recipes, I see no need to tweak this recipe in the least. Just enough sweetness and moist and delicious.

Really good. I also recommend doubling the topping, but keeping the salt portion as is, or even halving it. We love salt, but the topping was too salty, so I made it a 2nd time with less and it was much better. Also, we didn't have blackberry syrup, so I rubbed fresh blackberries onto the toast when the dish was ready and still hot. This made a nice, fresh kind of compote. This dish really needs the tart tang of blackberry to balance it. Toasting the bread in the oven instead of leaving it overnight was an efficient suggestion and worked well.

It was okay for a bread pudding-like recipe. I liked how the dish itself wasn't excessively sweet, as that was added by the amount of syrup you chose to use.

This was very delicious, but extremely heavy. I also didn't have time to dry out the challah, so I heated it in the oven like the previous reviewer (250 for 15 min, turning once) and it worked well. This recipe was a great way to use leftover heavy cream. I used 2% milk instead of whole, and it was fine. I also had leftover caramelized pecans (from Whole Foods), so I coarsely chopped them for the topping, and it worked perfectly. The dish looked great when I took it out of the oven. Everyone loved how it was crispy on top and dense on the inside. I served it with maple syrup.

I made this recipe for a bridal shower this weekend, and it was an absolute hit. A few notes: 1) I did not buy the challah in advance to leave it out, so I sliced it and put it in the oven in single-layer sheets at 200 for about 10 minutes. (For those on a sheet pan in the oven, I flipped them and added a minute or so at the end.) This worked just fine. 2) I misread the instructions and sliced the bread to 1/2-inch thickness. This left me with about three layers of bread, and I had no problems with either mushiness or crunchiness. 3) I added about 1/4 cup bourbon (specifically maple bourbon) to the custard, and that was a rather tasty choice. I recommend it highly if you are in the market for bourbon-pecan french toast.

This is the best french toast I've ever had. I made it for brunch for my family and it received rave reviews from everyone. I followed the recipe exactly and it came out wonderful..

I made this for a friend's bridal shower and it turned out fantastic! I used cinnamon bread instead and cut the milk down to 1 cup since I was using a denser bread. I also doubled the topping. I would recommend this recipe

This is truly "to die for." I don't eat carbs usually, but during the winter holidays when guests stay with us, this is a huge favorite for a leisurely mid-morning breakfast. I follow the recipe to the letter. Absolutely DO make the blackberry syrup (it keeps way longer than stated, by the way).

Fantastic! We made this for Christmas Day. What a hit! We followed the recipe exactly, except we doubled the topping and really glad we did. We always double the topping from now on. Tastes just like a pecan sticky bun - warm, gooey, sweet. Don't be worried that it will get soggy because it's soaked overnight. It has just the right of firmness.

Christmas brunch all-star! Moist but not soggy. Easy to make and perfect to pack to a potluck as you can make it the night before and bake it the day of. I used day old challah and it was plenty dry to absorb the egg mixture. The blackberry syrup was yummy but might not have been necessary as the french toast were sweet and moist enough on their own. Anyhow, I did only use 2/3 cup maple syrup (vs. 1 cup) and the blackberry syrup was plenty sweet. One tip that I did that I thought helped the tops from getting too brown was that I took at turkey baster and basted all the bread with the egg mixture before adding the crumble and baking. It baked 25min with foil then 35min without and was perfect. I let it sit about 10-15min before serving. Definitely will make again. The only changes I might consider is cutting back on the sugar in egg mixture if I will be serving it with the syrup. And doubling the vanilla.

Goodness gracious, "tragic semi-fail" please don't comment if you haven't followed the recipe properly!

Tragic semi-fail super soggy in the middle. I dried out the bread, and it looked (and smelled) really good coming out. I don't know whether it was subbing milk for the cream (albeit less), removing it from the oven before it might have dried out (but it looked good after 75 minutes), or, that I put the dish on a baking sheet to prevent burning (but my oven is temperamental that way). Overall, we were hopeful about the dish, and the flavors were delicious. Looking forward to trying again.

Made this for Christmas morning prepped night before, popped in oven when we got up and it was ready to eat after we had finished opening gifts. Delicious and easy. So moist and sweet, we didn't even add syrup. Whole family raved about it. Making it again for Easter brunch. This will likely became a family tradition.

This was absolutely delicious! Made according to recipe, but next time I will add more pecans and butter which adds a nice crunch to the french toast. The blackberry-maple syrup was a must, so delicious.


Pecan French Toast Casserole

Let’s talk about ingredients! To make this overnight pecan pie french toast you’ll need: french bread, milk, heavy cream, eggs, vanilla, brown sugar, maple syrup, corn syrup, and pecans. You should be able to easily find all of these ingredients at your local grocery store, and with any luck… you may already have them in your kitchen!

The french bread is soaked in a vanilla cream mixture overnight which provides incredible taste and texture. Once it’s soaked overnight you’ll coat your baking dish in butter, brown sugar, maple syrup, and pecans! As the french toast bakes, one side becomes encrusted with the pecans while the other side slowly caramelizes… it’s so dreamy!

What I really love about this recipe is how perfect it is for sharing. Once it comes out of the oven, it’s ready to go. You don’t even need to serve it with syrup! It’s 100% sweet enough on its own.

Pecan Pie… in french toast form. What are you waiting for? Make this ASAP and enjoy:)

More French Toast Recipes:

If you try this Overnight Pecan Pie French Toast, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!


Ingredients Needed for Banana Pecan French Toast

Mini croissants, (can use 4-5 regular sized croissants)

Notes: We make this dish in a cast iron skillet. You could easily use a regular baking dish. My family loves this recipe with powdered sugar and syrup. It would also be great with honey. You could also warm up peanut butter and drizzle it over the top before serving. Bananas and peanut butter are fabulous together. You could also top this dish with whipped cream or ice cream and serve it as a dessert. This is a very versatile recipe.

If you like this recipe, you may also want to try our baked coconut french toast.


Pecan Crusted French Toast

Breakfast will always be my favorite meal, hands down. It’s usually one of the first things I think of when I wake up in the morning. No kidding. At the top of the list starting now and forever is pecan French toast.

French toast, on the other hand, was not a breakfast food that was on the menu when I was a kid. It wasn’t until I met Mike that I really started eating French toast.

But I have to say these days I am a big fan of French toast. Thank you, Mike.

It seems that my best ideas come on those nights that I can’t sleep. You know when you have a million things swirling around in your brain. That is what happened with this pecan French toast. One night I laid there just thinking of French toast and pecan… yep, that is where it all happened.

My one concern with this recipe was that the pecan would not stay on the French toast, but I was amazed how well they stayed in place. The whole thing may look like it will be hard to assemble, but no worries the recipe works really well.

As Mike and I ate this pecan French toast all I could think was wow it tastes like a pecan roll. And if you ever have pecan rolls you know how time-consuming that whole thing is. This is a great way to go if you love pecan rolls and don’t have the time to make them.

Now I have to mention that it was a really long Christmas break, a lot longer than what I anticipated. But I want to let you know that it feels good to back.

I have been working on different recipes on my time off and I can’t wait to share them with you. I hope you will stop in to take a look at these upcoming recipes.


Overnight French Toast with Praline Pecan Butter

Overnight French Toast with Praline Pecan Butter makes waking up a special treat. This decadent casserole puts everyone in a good mood!

With all the company I’ve had you can bet that I have a few tricks up my sleeve. Of course lately it’s been so hot that I haven’t worn sleeves, but even so this French toast casserole is a true wonder. My kids love it and served up with some crisp candied bacon and fresh fruit, this overnight French toast with praline pecan butter makes me just love Paula Deen. Yep. This is one of hers and every now and then it tastes good to have some real Southern comfort. Food, that is!

Loaded with cream and brown sugar and tons of pecans and yes, lots of butter it may not be health food but it sure is good for the soul. Of course Zoe and boyfriend went for a run afterward and worked it all off. I’m not sure how I raised two kids who like to exercise. Exercise for me just pains me to think about it, though I do like a good walk. And I do like Pilates, but I’m not good at putting exercise first. I’m much better at putting this casserole first which means I’m constantly having to fight the bulge. But bulge facing is not fun when the kids are home. I just don’t think they will remember a fruit bowl as a special breakfast, but then again I suppose I should give it a try the next time they are here.

So yes, this overnight French toast praline casserole is heavenly and very simple to make. I’ve told you many a time that I love waking up and just popping something in the oven. In the time it took Zoe to retrieve her grandparents from the hotel, this casserole managed to give our house a cinnamony warm aroma. Everyone walked in and we were ready to sit down and eat. Well devour is more like it. This casserole seems to bring out the appetite in everyone!

So if you want to avoid this decadent and deadly delicious overnight French toast with Praline Pecan Butter you could try this stuffed avocado and cheese French toast from Noble Pig. Or if you can’t decide between a sweet or savory breakfast, which always seems to be Zoe’s problem, you could try this peanut butter and banana honey stuffed almond crusted French toast from The Noshery. You might need a big mouth for all of that!

Just for the record this overnight French toast casserole with praline pecan butter isn’t gluten free. It isn’t butter free. And it certainly isn’t calorie free. But it sure is good. And it keeps ’em coming home. Which is about all a mother could ask for!


Paula Deen’s Pecan Praline Baked French Toast

A really good breakfast is one of my favorite foods. There is just something so comforting about it. Not work day breakfasts on-the-go. I’m talking real breakfasts. The kind that allow you to sit and relax and enjoy a lazy morning at home. Yet, my tendency to sleep as late as possible on work days, and our busy weekends rarely afford us this luxury.

Long weekends are often the exception, especially during the holiday season.

This past Christmas, Jeff and the kids made this fabulous decadent Paula Deen recipe for our day-after-Christmas lazy breakfast at home. And it was absolutely perfect. While this dish is way too fattening for a normal weekend when I’m trying to stick to Weight Watchers, I am certainly more than willing to enjoy it again on special occasions.

Ingredients for the french toast.

Arrange sliced french bread in two rows in a 9吉 baking dish.

Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt.

Whisk the egg mixture until blended.

Pour mixture over the bread slices, making sure all are evenly covered. Cover with foil and refrigerate overnight.

Ingredients for the pecan praline topping.

Combine the pecan praline ingredients in a medium bowl.

Combine the pecan praline mixture well.

Spread praline mixture over the french toast, bake and serve with maple syrup.


Watch the video: French Toast by Hustensaft Jüngling #fastfoodcookery (January 2022).