Baked Butter Pecan French Toast
From shandy 17 years ago
- 50 minutes to make
- Serves 8
This recipe is so yummy and the best part is that the french toast can be prepaerd the night before and popped into the oven the next morning! Just like eating a pecan roll with a savory, chopped ham filling =D
Ingredients
- 1 c. firmly packed brown sugar shopping list
- 1/2 c. butter (I use unsalted) shopping list
- 2 T. honey shopping list
- 1 c. chopped pecans, toasted shopping list
- 1 (1-pound) loaf of French bread, cut into 1/2-inch thick slices shopping list
- 2 c. (about 8 oz.) finely chopped ham shopping list
- 6 eggs, beaten shopping list
- 1 2/3 c. milk shopping list
- 1 t. vanilla shopping list
- 1 T. sugar shopping list
- 1 t. pumpkin pie spice shopping list
- (pumpkin pie spice can be substituted with 1/2 t. ground cinnamon, 1/4 t. ground ginger, 1/8 t. ground nutmeg and 1/8 t. ground cloves.) shopping list
- **maple syrup, if you would like =D shopping list
How to make it
- Combine brown sugar, butter and honey in a 1-quart saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). Pour into an ungreased 13 x 9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
- Combine eggs, milk and vanilla in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
- Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.
- Heat oven to 350 degrees. Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup if you like =D
Laying out the Ham
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People Who Like This Dish 5
- puddlewonderful Beverly Hills Adjacent, CA
- grk Houston, TX
- bellisa Lakewood, WA
- sassyredhead Big Bear Lake, CA
- pinkpasta Upstate, SC
- shandy Tacoma, WA
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