Baked French Toast with Pecans

by Cate on March 11, 2004

From Steep Acres Farm Bed & Breakfast
This dish is assembled a day ahead so the buttery sauce can soak into the bread.
6 servings

1/2 cup (1 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup pure maple syrup
1 cup coarsely chopped pecans
8 large eggs
1-1/2 cups half and half
1-1/2 tsp ground cinnamon
1 tsp vanilla extract
1 1-pound loaf unsliced challah or other egg bread, cut into 1-1/4 inch thick slices

Stir butter, brown sugar and 1/2 cup syrup in heavy medium saucepan over medium heat until melted and smooth. Transfer 13x9x2 inch glass baking dish. Sprinkle pecans over butter mixture. Whisk eggs, half and half, cinnamon, and vanilla in large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish. Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350. Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes. Cut into 6 pieces. Serve pecan-side up with additional warm maple syrup.

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