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Baked Pecan French Toast Recipe

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This recipe for Baked Pecan French Toast is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
1 cup milk
1/4 cup sugar
1/4 tsp ground nutmeg or cinnamon
1/2 tsp vanilla extract
1 loaf French bread (cut into 12 1-inch slices)
1/2 cup chopped pecans
2 tbsp butter, melted or vegetable spray
Maple syrup
Directions:
Directions:
Place the eggs, milk, sugar, nutmeg or cinnamon, & vanilla in a medium mixing bowl.
Whisk to combine.
Mist the bottom of a 12 by 8 inch glass casserole dish with vegetable spray or melted butter.
Place the bread slices in a single layer in the pan.
Pour the egg mixture over the bread, distributing it evenly.
Turn the bread slices once.
Cover the pan with plastic wrap & place in refrigerator overnight.
The next morning preheat oven to 425º.
Remove the pan from refrigerator & remove the plastic wrap.
Sprinkle the bread slices with pecans & drizzle with melted butter.
Bake for 20 to 25 minutes or until bread slices puff up & pecans are deep brown but not burnt.
Serve warm with maple syrup (and these deserve REAL maple syrup) or dust with confectioner's sugar & serve with jam.
Personal Notes:
Personal Notes:
Variation: instead of a cup of milk, use 2/3 cup orange juice & 1/3 cup milk.
Optional: add a little grated orange zest with the pecans before baking.

 

 

 

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