Sunday, December 11, 2011

Carmel Pecan French Toast

~the farmgirl story~
I first tasted this amazingness at a Christmas breakfast party about 7ish years ago. They are really, really good. I hadn't made them in quite some time, until I had a little Christmas breakfast get together of my own yesterday. They were a HUGE hit.

Carmel Pecan French Toast

1-cup brown sugar packed

½ cup butter

2 Tbl light corn syrup

1-cup pecans chopped

1 loaf French bread sliced into 18 slices

6 eggs beaten

1 ½ cup milk

1 tsp vanilla

1 Tbl sugar

1 ½ tsp cinnamon

¼ tsp nutmeg

In a medium saucepan, stir together brown sugar, butter and corn syrup. Heat and stir until the butter is melted and brown sugar is dissolved. Pour into a 3 qt. Rectangular baking dish. Sprinkle with half of the pecans. Arrange half of the bread slices in a single layer over pecans (you may have to cut some to make them fit). Sprinkle with remaining pecans and top with the remaining bread slices. In a medium bowl stir eggs, milk, and vanilla. Pour over bread slices. Press with back of spoon to moisten. Stir together sugar, cinnamon, and nutmeg. Sprinkle over bread. Cover and chill 8-24 hours. Bake uncovered in 350* oven for 30-40 mins. or until lightly browned. Let stand 10 minutes. Invert onto serving plates. Serves 9.

~farmgirl disclaimer~
I don't usually layer the bread. I like the caramely, nutty goodness on every bite. So I will double every thing else and make two pans (because, really, no one will complain about having too much). It's best served with a bit of whip cream on the top. Enjoy!


  1. It is a tradition at our house to have this for Christmas breakfast. It is like candy for breakfast. What could be better than that?

  2. This is going to be at our house Christmas morning. Thanks for the recipe.

  3. I'm sure you already know but in case you forgot this is your David's wife commenting through the other account again. Just to lazy to switch.


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