Saturday, November 23, 2013

Sticky Pecan French Toast

What is the mood like in your house on Thanksgiving morning? Are you a sit around in your jammies, drinking coffee and watching the Macy's Day parade all morning kind of family? Or are you a start the cooking and dinner preparations at the crack of dawn kind of family?

Around the Davis house, it's a little cooking, a little parade watching and a whole lot of coffee. Ahhhh, I LOVE Thanksgiving. The kids running around the house, far too many cooks in the kitchen bumping into each other and laughter all around.

If your house is a happy, busy bed of chaos on Thanksgiving morning, you can still serve a great breakfast to your family. The key is to make it the night before Thanksgiving so all you have to do is throw it in the oven in the morning.

I found this recipe for sticky pecan french toast on  It's a really yummy way to start your Thanksgiving off with style.

Pecan Sticky French Toast Casserole (adapted from Betty Crocker)
1  cup packed brown sugar
6  tbsp butter
1/3  cup half and half
1 tbsp light corn syrup
¾ cup chopped pecans
French Toast:
3 eggs
1/2 cup half & half
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
8, ¾” thick slices French or Italian bread (or however many pieces fit in your dish)

Spray 13x9 baking dish with cooking spray and set aside. In a small saucepan, add all the topping ingredients (except pecans) and mix together. 

Cook over medium heat, stirring constantly, until smooth - DO NOT BOIL.  Stir in pecans.
Spread topping in baking dish.


In shallow bowl, whisk eggs together. Beat in half & half, cinnamon, vanilla and salt. 

Dip bread slices into egg mixture, making sure all egg mixture is absorbed.

Arrange over topping in dish. Cover, and refrigerate at least 8 hours or overnight.

When ready to bake, preheat oven to 400°F. Uncover baking dish and cook for 20-25 minutes or until bubbly and bread is golden. Remove from oven and let stand 3 minutes.   

Carefully remove each piece of toast being sure to scrape any extra caramel topping onto toast. Serve immediately.

Happy EARLY Thanksgiving to all of my blog friends.


- Posted using BlogPress from my iPad

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