Evening Edge
What’s For Dinner?
DEL.ICIO.US
Vermont Baked Pecan French Toast
Rate this recipe: (average rating = 4.00 with 13 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Perfect for: Brunches, holiday family breakfasts.
Make and take: Assemble and bake at destination, or transport it warm. This dish is delicious warm or even at room temperature.
Made famous by: Curly Stephens of St. Petersburg, who discovered it when his sister-in-law --- who had clipped it from Vermont Life magazine --- brought it to a brunch while he was visiting. "Of course I had to have the recipe, and I have been serving it ever since, " he said.
Hands on time: 15 minutes Total time: 1 hour Serves: 6
Ingredients:
-
8 eggs
1 1/2 cups milk
2 teaspoons vanilla extract
1/2 cup plus 1 tablespoon packed brown sugar
1 (12-ounce) loaf French bread, sliced 3/4 inch thick
1/4 cup ( 1/2 stick) butter
1/4 cup maple syrup
1/2 cup chopped pecans
Instructions:
Beat together the eggs, milk, vanilla and 1 tablespoon brown sugar. Pour half the mixture into a 9-by-13-inch pan. Layer the pan with slices of bread (probably about 12). Pour the remaining egg mixture over the bread; cover and refrigerate overnight.
Preheat the oven to 350 degrees. In a separate 9-by-13-inch pan, melt the butter. Stir in the remaining 1/2 cup brown sugar, maple syrup and pecans. Use a spatula to carefully transfer the soaked bread slices on top; pour any remaining egg liquid over the bread. Bake until the bread is lightly browned, about 35 minutes. Remove from the oven. Run a knife along the edges of the pan, then invert a serving platter over the pan. Flip the pan and plate over together to invert the baked French toast onto the platter.
Preheat the oven to 350 degrees. In a separate 9-by-13-inch pan, melt the butter. Stir in the remaining 1/2 cup brown sugar, maple syrup and pecans. Use a spatula to carefully transfer the soaked bread slices on top; pour any remaining egg liquid over the bread. Bake until the bread is lightly browned, about 35 minutes. Remove from the oven. Run a knife along the edges of the pan, then invert a serving platter over the pan. Flip the pan and plate over together to invert the baked French toast onto the platter.
Notes:
If you don't have a large enough serving platter --- or the courage to invert a hot pan of syrupy bread --- just serve the French toast out of the baking pan.
Much of the prep for this beautiful and delicious breakfast treat can be done the night before.
Much of the prep for this beautiful and delicious breakfast treat can be done the night before.
Nutrition:
Per serving: 497 calories (percent of calories from fat, 42), 15 grams protein, 57 grams carbohydrates, 2 grams fiber, 23 grams fat (8 grams saturated), 275 milligrams cholesterol, 534 milligrams sodium.
More recipes like this:
Recipes in the same category:What can I bring?