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Pecan Over-Night French Toast

04 Nov

  • 1 Large  French Bread
  • 6 – 8 eggs
  • 2 cup Heavy Cream
  • 1 cup Milk
  • 2 tablespoons Sugar
  • pinch Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg

Butter a 9 X 13 Casserole. Slice french bread into 20 slices (less if you’re using a smaller pan or have a small loaf or want thicker slices). Mix remaining ingredients until well blended but not too bubbly. Dip each slice of bread in the milk mixture and overlap in casserole in a semi-standing position.  Pour remaining milk mixture over bread. Cover and refrigerate overnight. Add 1 T vanilla to milk mixture if you like.

Prepare topping:

  • 1 Cup chopped pecans
  • 1/2 Cup softened butter
  • 2 TBS light Karo syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 Cup packed light brown sugar.

Mix all ingredients and spread over the top of the French Toast.

Bake for 45 minutes at 350 until raised and golden brown.

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40 Comments

Posted by on November 4, 2010 in Breads, Breakfast, Brunch, Dinner, Recipes

 

Tags: , , , , , , ,

40 responses to “Pecan Over-Night French Toast

  1. bluemixer

    November 4, 2010 at 2:04 pm

    I love that you can prepare this at night and throw it in the oven for breakfast. I’m curious, though, no eggs?

     
    • Eel

      November 4, 2010 at 2:13 pm

      Oh my gosh! Thank you for catching this. The photo addition cut out the eggs ingredient. All fixed! Thank you!

       
      • bluemixer

        November 4, 2010 at 2:16 pm

        No problem. I’m definitely going to try this recipe next time we have overnight guests. 🙂

         
  2. janemaynard

    November 5, 2010 at 9:35 am

    hi there! just wanted to let you know we featured this post on FoodPress.com today – it looks downright scrumptious! Thank you!

     
    • Eel

      November 5, 2010 at 9:50 am

      I am super excited! I Tweeted a thank you to you! I’m seriously on cloud 9. Thanks so very much!

       
    • sannekurz

      November 8, 2010 at 1:35 am

      …and thanks for featuring! – would have never found this yummie treasure otherwise!!

       
  3. Vanessa Rima

    November 5, 2010 at 9:59 am

    Seems delicious!

    Vanessa Rima
    http://www.fashionissima.com

     
  4. Club Dine In!

    November 5, 2010 at 10:40 am

    looks really good! What is Karo syrup?

     
    • Eel

      November 5, 2010 at 11:05 am

      Hi, thank you! Karo Syrup is a light corn syrup used mostly for sweet toppings.

      According to http://www.karosyrup.com/faq.html

      “Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn starch. It is naturally sweet. Corn syrup contains between 15% to 20% dextrose (glucose) and a mixture of various other types of sugar.”

      I hope this helps!

       
      • Club Dine In!

        November 8, 2010 at 8:01 pm

        thanks, will have to look into it and try out the recipe.

         
  5. Charlotte

    November 5, 2010 at 1:39 pm

    Yum!!! I decided this summer that I was going to be the french-toast queen of my family as my ‘breakfast specialty,’ so thanks for helping me to add another method to my repertoire! I made a french toast strata over the weekend and posted it, if you are interested: http://feedingfarley.wordpress.com

    Again, thanks for the scrumptious looking addition to french-toast-making fanatics!

     
    • Eel

      November 5, 2010 at 1:53 pm

      You’re very welcome! Thank you for your link too.

       
  6. Lea Ann

    November 5, 2010 at 3:59 pm

    Hi there. Saw your post on Food Press. This dish looks amazing. Gotta give it a try. I’m also going to be a new subscriber. Great blog.

     
    • Eel

      November 5, 2010 at 6:26 pm

      Hi, thank you so much! I am happy to have you!

       
  7. NK

    November 6, 2010 at 9:45 am

    Dear GOD this looks good. Definitely going to try it out next weekend – thanks for the beautiful picture and post.

     
    • Eel

      November 6, 2010 at 9:56 am

      You’re very welcome! Thank you for commenting.

       
  8. manda63

    November 6, 2010 at 12:58 pm

    Found you on FoodPress – this looks so yummy! I can’t wait to try it. Your blog is awesome! I’m sorta new to cooking and definitely on a budget. 🙂 You’ve made my favorites list already! Thank you!!!

     
    • Eel

      November 6, 2010 at 2:49 pm

      Hi! Thank you! Glad to have you here. Ask me any questions you may have.

       
  9. Grace

    November 6, 2010 at 1:16 pm

    yum! i’m totally trying it! though pecans are not a favorite in my house and will probably switch to walnuts.

    can’t wait have this for breakfast tomorrow.

     
    • Eel

      November 6, 2010 at 2:51 pm

      Oh yummy, walnuts!! I have also made this recipe by putting the topping on the bottom of a greased pan then layering the bread and egg mix on top of it. Like a pineapple upside down cake.

       
      • Grace

        November 6, 2010 at 2:54 pm

        That’s such a great idea. clearly you’re full of em! I love your recipe for cinnamon chicken. i honestly would have never thought to pair the two – which is weird because i use nutmeg on chicken all the time. simple and yummy. perfect!

         
  10. Jeanette

    November 6, 2010 at 2:42 pm

    Oh my gosh, I’m going to have to try this the next time I have a group over. I think its WAY too much for just one…

    You think this would work in a smaller portion, just as well?

     
    • Eel

      November 6, 2010 at 2:48 pm

      Hi Jeanette, that is a really good question!
      If you use a small pan (Perhaps a 8×8) and lower the ingredients to fit, I believe it would indeed make a smaller portion!

       
  11. the domestic fringe

    November 6, 2010 at 3:33 pm

    This sounds really good. I have family coming for a visit at the end of the month and I think I’ll try it. Thanks!
    -FringeGirl

     
  12. msyoungmd

    November 6, 2010 at 5:22 pm

    OH Dear Lord this looks so good.. I cannot wait to try it. 🙂 thanks for sharing…

     
  13. Ricardo

    November 6, 2010 at 11:44 pm

    Yes it looks delicious and maybe a Smart diet solution would make a good match for them.

     
  14. rsmacaalay

    November 7, 2010 at 12:53 am

    That food looks adorable and mouth watering, thanks for sharing this great recipe, I cant wait to try it out!

    Raymund
    http://angsarap.wordpress.com

     
  15. Cristina @ TeenieCakes

    November 7, 2010 at 9:10 am

    Came across your post from FoodPress – what a delicious looking French toast. I can’t wait to try it! 🙂

     
  16. Mette Weber

    November 7, 2010 at 12:16 pm

    It should not be allowed to show thispicture on a sunday night, not able to buy what I need to make it and too tired to make it 😉 Its a must to try another day

     
  17. Marge Cirinelli

    November 7, 2010 at 12:25 pm

    This looks sooooo amazingly delicious! I can’t wait to try this recipe! Thanks for sharing:)

     
  18. jazziefizzle

    November 7, 2010 at 7:15 pm

    yum! that looks fantastic!

     
  19. thehudsonsister

    November 8, 2010 at 8:52 am

    Made this for yesterday’s breakfast and OH MY G*D was it good! Thank you! My husband thanks you too. And so does my dad. Wow.

     
    • Eel

      November 8, 2010 at 10:23 am

      How awesome! I’m super happy they loved it! Way to go!!

       
  20. Club Dine In!

    November 8, 2010 at 8:00 pm

    i just drooled a little! I will have to give this a try once I get over my pumpkin pancake addiction.

     
  21. Mr.Weightloss

    November 11, 2010 at 8:57 am

    that’s good idea! Thanks

     

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