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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 698
- Total Fat
- 42 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 48 g
- Protein
- 13 g
- Cholesterol
- 224 mg
- Sodium
- 334 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 698
- Total Fat
- 42 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 4 g
- Sugar
- 48 g
- Protein
- 13 g
- Cholesterol
- 224 mg
- Sodium
- 334 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
- 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.
- Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
- Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
- Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
- 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.
