Pecan French Toast Recipe -
Pecan French Toast Recipe
  • READY IN 7 hr

Pecan French Toast

Recipe by  

"An easy breakfast to serve when you have overnight guests! Serve with syrup, butter and fresh fruit."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    6 hrs 40 mins
  • COOK

    20 mins

    7 hrs


  1. In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and refrigerate overnight, turning once.
  2. When ready to cook, preheat oven to 350 degrees F (175 degrees C).
  3. Coat a jelly roll pan, or rimmed baking sheet, evenly with the melted butter. Arrange soaked bread slices in a single layer on pan. Sprinkle evenly with orange peel and pecans.
  4. Bake in preheated oven until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2004

I served this as one of the dishes for a Sunday brunch this morning for 8 guests, and it was a success. I used skim milk, substituted Splenda for the sugar and cinnamon for the nutmeg, and sprayed the baking pan with PAM. I think a cinnamon raison bread would be yummy but as I try to eat whole grain products, I used whole wheat bread. I may add some raisons next time and make half with nutmeg to see which flavor we like best. My company had a choice of eating it plain (which was fine) or topping it with pourable Splenda, sugar, syrup, or fresh strawberries.

Most Helpful Critical Review
Jan 01, 2005

This was a bit too bland. I made itr for Christmas brunch.....I did like the crispy texture however....I would recommend using a bit more spice such as cinnamon....probably personal preference

Oct 31, 2002

Very good for low fat. I used cooking spray instead of butter to grease the pan and it still tasted fantastic.

Jan 13, 2006

easily the best french toast i've made yet - rewarding, unique, and not terribly difficult. i took the advice of a previous reviewer and added more cinammon and nutmeg - also used brown sugar instead of white sugar, and used spray for the bottom of the pan instead of butter. and i'm a pecan lover, so i used more pecans than called for. turned out wonderfully, and really impressed my husband, who still hasn't figured out how i managed to get breakfast made before he woke up.

Feb 15, 2004

This was my first attempt at baked french toast and I thought it was delicious, especially considering it's somewhat "healthier" than many of the other recipes I looked at. None of the others I served it to used the maple syrup I set out; they seemed to enjoy "as is".

May 10, 2008

I dont usually comment on recipes, but I couldnt help myself this time. This recipe is truly outstanding! It was very easy to make, and eventhough I didn't have any nutmeg and didnt add any orange zest, it still turned out delicious! I did however add 1/2 teaspoon of ground cinnamon and increased the vanilla extract to 1/2 teaspoon(personal preference). I also melted the butter and mixed it in with the rest of the ingredients. After cutting the (french) bread I then diped/soaked every single bread piece into the bowl of ingredients. I single layered the pan with the soaked bread, placed in refrigerator overnight, 5 hours later I flipped every piece of bread over and placed back in the refrigerator, 4 hours later I took out of fridge and sprinkled the pecans on top. I then placed in oven as recommended at 350 degrees for 20 minutes. The whole fam loved it, including my hard to please little brother :-)! I will definitely make again!

Aug 27, 2003

Makes a classy brunch for family or friends, it was a big hit. I used fresh Vienna bread from our local bakery, and made it the same morning - slice your bread a little thinner and it still tasted delicious, the warm bread soaks it up fine in two to three hours. Top with maple syrup, rasberries or blueberries and invite friends!

Sep 03, 2004

This recipe was delicious and very easy! I sliced the bread a little thicker using the full 1# loaf which exactly fit into a 9" x 13" pan to soak it overnight and it worked fine. The only thing I left out was most of the orange zest.


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  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 228 mg
  • 76%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 519 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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