Recipe courtesy of Kathy Specht

Caramel-Pecan French Toast

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 8 servings
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1 cup firmly packed light brown sugar

1/2 cup butter

2 tablespoons light corn syrup

12 slices honey white bread

3/4 cup raisins

1 cup chopped pecans, toasted and divided

6 large eggs

1/2 cup milk

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 1/2 cups whipping cream, divided

1/4 cup powdered sugar

Maple syrup

Fully cooked bacon slices (optional)


  1. Preheat the oven to 350 degrees F.
  2. Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
  3. Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.
  4. Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
  5. Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
  6. Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
  7. Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.