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Baked Pecan French Toast

This simple recipe for French Toast is sure to wow everyone you serve it to. Enjoy every last bite!




Baked Pecan French Toast

Serves 9 – 12


  • 1 loaf French or Italian bread, found in the bakery department of the grocery store. I used the one in the sleeve. Cut into 15 to 18 slices
  • 2 1/2 cups low fat milk
  • 1 1/4 cup half and half, you can use fat free if you want
  • 3 large or extra large eggs
  • 2 egg whites
  • 3 tsp vanilla extract
  • 2 level tsp ground cinnamon
  • 1/2 level tsp cinnamon
  • 1/2 level tsp nutmeg
  • 4 tbsb butter
  • 1/2 cup plus 2 tbsp. packed light brown sugar
  • 1/3 cup coarsely chopped pecans, save a few whole for garnish
  • Whipped cream, optional
  • Warm maple syrup


  1. Preheat oven to 350 degrees
  2. Spray a 9 X 13 in baking pan with cooking spray, set aside for a few minutes
  3. In a large mixing bowl, whisk together the milk, half and half, eggs, egg whites, vanilla, two teaspoons cinnamon and nutmeg. Set this aside while placing the bread in the pan.
  4. Lay the bread slices in the pan. It’s ok if they overlap.
  5. Pour the milk and egg mixture over the bread and carefully push down with a spatula to get all the bread coated. Cover with plastic wrap and place in fridge for a few hours. (You can do this the night before up to 8 hours)
  6. Take out of fridge and set aside while getting the topping ready.
  7. To make the topping, combine the brown sugar, butter, pecans, 1/2 teaspoon cinnamon until you have a crumbly mixture. Sprinkle over the top of the bread evenly. Bake uncovered for about 45-60 minutes. Let sit to cool for about 10 minutes and serve up with syrup and a little whipped cream. Enjoy!

Note: Best when served warm…


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