Baked French Toast With Pecan Topping |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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After quite a few attempts at making this, I've finally come up with what I can say is really Baked French Toast. Most French toast casserole recipes turn out too eggy and I wanted this to be more like French Toast. Read more . I serve it with the champagne breakfast for our cabin guests and it's alway a big hit. I'm quite often asked for the recipe. I hope you enjoy it. Ingredients:
1 loaf french bread |
5 large eggs |
2 cups half-and-half |
2 tablespoons granulated sugar |
1 teaspoon vanilla extract |
1.2 teaspoon ground cinnamon |
dash salt |
pecan topping |
1/2 pound (2 sticks) butter |
1 cup packed light brown sugar |
1 cup chopped pecans |
2 tablespoons light corn syrup |
1/2 teaspoon ground cinnamon |
Directions:
1. The night before, slice French bread into approx. 16 slices, 1 1/2 inches each and lay on cookie sheet to dry out a little bit. In the morning, preheat oven to 350 degrees. In a large bowl, combine the eggs, half-and-half, sugar, vanilla, cinnamon, and salt and whisk until well blended. Dip each slice of bread into the egg mixture, soaking well and then arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices just a little. (This can be done the night before and covered with foil and refrigerated overnight at this point.)
2. Bake for 20 minutes. Remove pan from oven and turn each slice over and rearrange it in the pan, top side now on the bottom. (I have found that it is easiest to take each slice out and put them all on a plate and then return them to the baking dish)
3. While it is baking, combine all ingredients for the pecan topping in a saucepan over medium heat and blend well.
4. After turning over the slices, spoon the topping over each slice evenly. Return pan to the oven and bake for 20 more minutes.
5. Cool for 10 minutes before serving.
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