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Pecan Crusted Caramel French Toast Recipe

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This recipe for Pecan Crusted Caramel French Toast, by , is from Witt and 1/2 Witt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri

Category:
Category:

Ingredients:  
Ingredients:  
8 slices french toast, at least 1" thick (we usually use Texas Toast)
1 cup light brown sugar
cup butter
2 Tbsp. maple syrup
1 cup pecans, chopped (I use toasted)
6 eggs
1 cups half and half
1 tsp. vanilla

Directions:
Directions:
Grease 9x13-inch pan. Cook brown sugar, butter and syrup over low heat until bubble, stirring frequently, about 5 minutes. Pour evenly into prepared pan. Sprinkle chopped pecans over tip. Place bread slices on top of pecan caramel mixture. In blender whip eggs, half and half and vanilla thoroughly and pour evenly over bread. Cover with foil "tent" which has been sprayed with Pam on the underside so the bread won't stick to the foil. Let stand at least one hour or make the night before and refrigerate . Remove from refrigerator at least 30 minutes prior to baking.
Preheat oven to 375
Bake uncovered for 45 minutes. Very carefully invert onto baking sheet and gently separate into pieces.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is the recipe I started with, thanks Janice. Since then I have made many different adaptations and variations. You can even use bread cubes instead of slices, makes it easy to serve at a brunch. My kids love having several different stratas on Christmas morning. I will definitely continue to "bribe" them to make it home for Christmas! Oh, I just found out Dylan only eats it because its there, guess that means he comes home out of pure love!
When I make this on the weekend, I like to serve it with scrambled eggs and a breakfast meat to balance the sweetness and add protein.

 

 

 

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