Best French Toast Casserole With Caramel Pecan Topping Recipes

BAKED CARAMEL-PECAN FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix all topping ingredients except pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish; sprinkle with pecans.
• In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.
• Heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.

CARAMEL OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13-inch casserole dish with cooking spray; set aside.
• To a medium bowl, add the melted butter, brown sugar, and stir to combine. Mixture will have the consistency of wet sand. Scatter this mixture in the bottom of the prepared pan. You will not have complete coverage; set pan aside.
• To a large bowl, add the eggs, and lightly beat to break the yolks and combine.
• Add the milk, vanilla, cinnamon, ginger, salt, and whisk to combine.
• Add the bread to the bowl and toss well, but lightly, with a spatula to evenly coat the bread in the egg-milk mixture.
• Turn bread out into the prepared pan, cover pan, and place it in the refrigerator for at least 1 hour, or up to 12 hours overnight.
• Preheat oven to 350F and remove pan from the fridge while oven is preheating. Bake for about 25 to 30 minutes or until the caramel sauce underneath is lightly bubbling and the top of the bread is slightly crusted over and lightly browned.
• Immediately after you take the casserole dish out of the oven, place a very large serving platter over the casserole dish and invert it so the casserole 'plops' out onto the serving platter. Use caution since the casserole dish is hot and heavy.
• Using a spatula, scrape any caramel sauce from the baking dish onto the French toast casserole.
• Optionally, if desired, lightly drizzle extra caramel or salted caramel sauce over the top, and/or lightly drizzle maple syrup, and serve immediately.
• Recipe is best warm and fresh.

PECAN FRENCH TOAST

Steps:

• Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

OVEN-BAKED CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
• Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
• Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
• To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

BAKED FRENCH TOAST CASSEROLE

Steps:

• Generously butter a 9x13-inch baking dish.
• Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix pecans, brown sugar, butter, corn syrup, 1 teaspoon cinnamon, and 1 teaspoon nutmeg together in a bowl; spread evenly over bread in the baking dish.
• Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners' sugar.

PRALINE PECAN FRENCH TOAST CASSEROLE

Steps:

• Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
• Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
• Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING

Steps:

• Casserole:.
• Heat oven to 325°F.
• Arrange bread in a single layer on two baking sheets.
• Bake bread until dry and lightly browned; about 25 minutes.
• Remove from oven and allow bread to cool.
• Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
• Layer the baked bread tightly in the prepared dish; you should have two layers.
• Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
• Pour evenly over bread.
• Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
• Refrigerate for 8 to 24 hours.
• Before Baking:.
• Preheat oven to 350°F.
• Mix the butter, brown sugar and corn syrup together until smooth.
• Stir in the pecans.
• Spoon the topping over the casserole and spread evenly.
• Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
• Cool for 10 minutes before slicing and serving.

CARAMEL-PECAN FRENCH TOAST

Steps:

• 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.

PECAN PIE FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• For the french toast: Grease a 9-by-13-inch baking dish with butter or nonstick spray. Cut the bread into 16 slices, about 1-inch thick.
• In a large bowl, mix together the eggs, milk, cream, sugars, cinnamon and vanilla. Dip slices of bread, four at a time, in the egg mixture. Let each slice rest in the mixture for 1 minute per side (2 minutes total). Once soaked, place the slices in the baking dish, shingling them slightly. Continue until all of the bread has been soaked. Pour any remaining egg mixture over top of the bread and let rest while you make the topping.
• For the topping: Roughly chop the pecans, leaving some whole. Combine the butter, brown sugar, corn syrup and maple syrup. Once the sugar is dissolved, remove from the heat and stir in the pecans. Place spoonfuls of the mixture all over the top of the bread. Cover and bake for 20 minutes. Uncover and continue baking for 25-30 more minutes, until the egg custard is set and the topping is golden brown. Let rest for 10 minutes before serving.
• Cut into squares and serve with a drizzle of syrup from the bottom of the pan.