Caramel Pecan French Toast recipe | Food | Detroit Free Press | freep.com

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Caramel Pecan French Toast recipe

10:45 AM, March 4, 2013  |  

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Caramel Pecan French Toast / Hugh Grannum/Detroit Free Press

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• Food
• Southfield

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Serves: 12/ Preparation time: 20 minutes

Total time: 1 hour (plus 24 hours thawing time)

This is a great make-ahead dish to have tucked away in the freezer for unexpected guests or for a brunch.

CARAMEL SAUCE

1 1/2 cups light brown sugar

6 tablespoons corn syrup

6 tablespoons butter, melted

1 1/2 cups chopped pecans, divided

FRENCH TOAST

3/4 cup egg product, such as Eggbeaters

1 1/4 cups whole milk

2 teaspoons vanilla extract

1 teaspoon cinnamon

12 slices bread

For the caramel sauce: Mix together the brown sugar, corn syrup and butter. Pour half of the sauce into a freezer- and oven-safe 9-by-13-inch pan. Sprinkle with half of the pecans. Save the remaining pecans and sauce for the rest of the recipe.

For the French toast: In a mixing bowl mix together the eggs, milk, vanilla and cinnamon.

Dip 6 slices of bread into the egg mixture, one at a time, and place them side by side on top of the pecans.

Top with another layer of caramel sauce and pecans. Dip the remaining 6 slices of bread in the egg mixture and layer on top of the pecans.

Pour the remaining egg mixture over the bread. Cover and freeze. (If not freezing, let the bread soak in the egg mixture for at least an hour before baking.)

Thaw 24 hours in refrigerator, then bake at 350 degrees for 30-40 minutes or until the dish is puffed and golden on top.

Recipe from From Scratch Cooking, Southfield. Tested by Susan M. Selasky for the Free Press Test Kitchen. 356 calories(46% from fat), 18 grams fat (4 grams sat. fat), 45 gramscarbohydrates, 6 grams protein, 306 mg sodium, 18 mgcholesterol, 2 grams fiber.