Pecan Cinnamon French Toast

Pecan Cinnamon French Toast

(4 servings)    Printable Version
  • 1/2 loaf French or Italian or Challah bread
  • 4 large eggs
  • 2/3 cup orange juice
  • 1/2 cup crushed pecans
  • 1/3 cup low-fat milk
  • 1/3 cup butter - softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
THE NIGHT BEFORE:

Cut bread into 1 inch slices.

In a large bowl, beat together eggs, orange juice, milk, sugar, cinnamon and vanilla extract.

Place bread slices next to each other in a single layer in the bottom of an ungreased greased baking pan (you won't actually be cooking in this pan).

Pour milk mixture over bread, cover and refrigerate overnight, turning once.

TO COOK:

Preheat oven to 350 degrees.

Coat a rimmed baking sheet evenly with the melted butter. Arrange soaked bread slices in a single layer on the pan. Sprinkle evenly with the pecans. Bake for 20 to 25 minutes until golden brown.

Serve with butter and maples syrup, or with butter and a 50/50 mixture of cinnamon and sugar.


I like to use Challah bread. The kind I get already has nuts in it so when you add the pecans it's like an explosion of flavors. Regardless of the kind, don't hesitate to use day-old or slightly stale bread. It moistens and works very well.

Mr Breakfast would like to thank CornFlake for this recipe.

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