Caramel-Pecan French Toast

On the eighth day of Christmas, my true love gave to me, a fireside breakfast!

Caramel-Pecan French ToastPhotography by Nurnberg Photography

Who doesn’t love French toast? This is one of my all-time favorite recipes. It’s great for breakfast or brunch. I often make it for supper with scrambled eggs and sausage. The best part is, you don’t have to stand over a hot stove flipping toast. Pour all of this yummy goodness into a baking dish and sip on your coffee (or bloody Mary) while it bakes in the oven. Caramel-Pecan French Toast is just one of the many delicious recipes from my award-winning cookbook, Celebrate Everything! If you’d like to see more, please visit my website and click on the cookbook link. Merry Christmas!

Caramel-Pecan French ToastPhotography by Nurnberg Photography

Caramel-Pecan French Toast
You can use any kind of rustic bread to make French toast. It won’t even matter if the bread is a few days old. Remember that all of the good stuff is at the bottom of the baking dish. Invert individual portions onto dinner plates to serve.
1 cup light brown sugar, firmly packed

1 stick butter
2 tablespoons light corn syrup
½ cup chopped pecans
8 (1-inch) thick slices French bread
6 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
Combine brown sugar, butter and corn syrup in a small saucepan. Cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a lightly greased 9×13-inch baking dish. Sprinkle pecans over the syrup mixture. Place slices of bread on top of syrup mixture. Combine eggs, cream, vanilla, nutmeg and cinnamon. Pour egg mixture evenly over bread slices. Cover and chill overnight. Bake uncovered, at 350 degrees for 30 to 35 minutes or until lightly browned. Cool for 10 minutes on a wire rack. To serve, remove individual servings with a wide spatula and invert onto serving plates. Serves 6 to 8.

Caramel-Pecan French ToastPhotography by Nurnberg Photography

If you enjoyed this recipe, please come back tomorrow — and every day through December 25th. I’ll be posting NEW Christmas recipes each day. Merry Christmas!

Catering by Debbi