Baked French Toast with Pecans

    (380)
    1 hour 55 min

    This delicious dish, is pretty similar to bread and butter pudding. The recipe calls for orange zest, orange juice and pecans, for extra flavour and crunch. Serve as breakfast, brunch, dessert or as a snack.


    305 people made this

    Ingredients
    Serves: 12 

    • 220g dark brown soft sugar
    • 75g unsalted butter, melted
    • 2 tablespoons golden syrup
    • 40g pecans, chopped
    • 12 (1.75cm) slices French bread
    • 1 teaspoon grated orange zest
    • 250ml fresh orange juice
    • 125ml semi-skimmed milk
    • 3 tablespoons caster sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 3 egg whites
    • 2 eggs
    • 1 tablespoon icing sugar for dusting

    Method
    Prep:20min  ›  Cook:35min  ›  Extra time:1hr soaking  ›  Ready in:1hr55min 

    1. In a small bowl, stir together the dark brown soft sugar, melted butter and golden syrup. Pour into a greased 23x33cm or similar sized baking dish and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
    2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour or overnight.
    3. Preheat the oven to 180 C / Gas 4. Remove the cover from the baking dish and let stand for 20 minutes at room temperature.
    4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with icing sugar before serving.
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    Reviews & ratings
    Average global rating:
    (380)

    Reviews in English (288)

    by
    225

    This is an excellent recipe. I didn't need to modify it at all, but I did based on what I had available. I substituted walnuts for pecans and added orange-flavored cranberries before layering the bread. The flavor was excellent and the walnuts helped to tone the richness of the french toast. The only note I would add is that I would let it set for approximately 10-15 minutes before serving. The butter, sugar, syrup mixture needs a little time to carmalize and the french toast retains the heat for quite a while after serving. The 10-15 minutes will also allow the bread to firm up a little and arrive at a nice texture.  -  12 Mar 2006  (Review from Allrecipes US | Canada)

    by
    138

    SOP, I love you. I made this today for a friend of mine who came for breakfast with frozen blackberries sweetened with a little sugar and some homemade whipped cream...and out of the baked French toast recipes that I've tried this one is absolutely the best. I did make some adaptations which worked out quite nicely; added a little more orange peel than the recipe called for and a little less orange juice (about 1/2 cup). I also used brioche instead of French bread and was delighted with the results! Thank you (and the bed & breakfast you and your husband stayed at!) for supplying this amazing recipe. It'll be on my repetoire for YEARS to come!  -  10 Mar 2005  (Review from Allrecipes US | Canada)

    by
    90

    This recipe is phenomenal. One tip is to either use stale bread or crisp it up in the oven before hand. My family adores it!  -  28 Nov 2005  (Review from Allrecipes US | Canada)

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