How to make it

  • The night before, slice French bread into approx. 16 slices, 1 1/2 inches each and lay on cookie sheet to dry out a little bit. In the morning, preheat oven to 350 degrees. In a large bowl, combine the eggs, half-and-half, sugar, vanilla, cinnamon, and salt and whisk until well blended. Dip each slice of bread into the egg mixture, soaking well and then arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices just a little. (This can be done the night before and covered with foil and refrigerated overnight at this point.)
  • Bake for 20 minutes. Remove pan from oven and turn each slice over and rearrange it in the pan, top side now on the bottom. (I have found that it is easiest to take each slice out and put them all on a plate and then return them to the baking dish)
  • While it is baking, combine all ingredients for the pecan topping in a saucepan over medium heat and blend well.
  • After turning over the slices, spoon the topping over each slice evenly. Return pan to the oven and bake for 20 more minutes.
  • Cool for 10 minutes before serving.

Reviews & Comments 4

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    " It was excellent "
    mjcmcook ate it and said...
    ~Hello~
    This 'French Toast' sounds like
    a "5"FORK!!!!! WINNER to me~
    ~*~mj~*~
    Was this review helpful? Yes Flag
  • conner909 9 years ago
    This looks delicious and am so glad it's not too eggy or soggy! It sounds really like a winner for my Thanksgiving week company...am bookmarking!
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  • krumkake 9 years ago
    I know exactly what you mean about the casseroles being too eggy and soggy - your recipe sounds heavenly...I'm coming to your place for breakfast! Thank you for sharing your recipe...Krum
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  • 22566 9 years ago
    Hey you, were have you been?

    Great Breakfast!

    Thank-you
    Was this review helpful? Yes Flag

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