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Sunday, November 10, 2013

Overnight Pecan French Toast

I made this for our Life Group at church this morning hubby tasted it before hand and declared it DELICIOUS!

8 eggs, lightly beaten
1-1/2 cups half-and-half cream
2 tablespoons vanilla extract
8 to 10 slices French bread (3/4 inch thick)
1 cup packed brown sugar
1/2 cup butter, melted
1/2 cup maple syrup
1/2 cup Diamond of California Chopped Pecans
 
 
  1. In an ungreased 13-in. x 9-in. baking dish, combine the eggs, cream and vanilla.
  2. Add bread slices; soak for 5 minutes.
  3. Turn bread over; cover and refrigerate overnight.
  4. In a bowl, combine the brown sugar, butter, syrup and pecans.
  5. Pour into a greased 13-in. x 9-in. baking dish.
  6. Top with bread.
  7. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.

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