Best 10 French Toast With Caramelized Pecans Strawberries And Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

French toast is a classic breakfast or brunch dish that can be enjoyed by people of all ages. It is made with bread that has been soaked in a mixture of eggs and milk, then cooked in a pan with butter. French toast can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream. In this article, we will share a recipe for french toast with caramelized pecans, strawberries, and cream. This decadent dish is perfect for a special occasion or a weekend brunch. The caramelized pecans add a sweet and crunchy element to the dish, while the strawberries and cream provide a refreshing and creamy contrast.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRIES AND CREAM FRENCH TOAST



Strawberries and Cream French Toast image

Strawberries and Cream French Toast features buttery slices of brioche bread, fresh strawberries, and whipped cream! A fancy restaurant-quality recipe that's perfect for Easter, Mother's Day, or a bridal shower brunch! This recipe can easily be doubled if you're serving a large crowd!

Provided by Ashley Manila

Categories     Breakfast     Brunch

Time 45m

Number Of Ingredients 21

1/2 cup butter
4 large eggs plus 4 large egg yolks
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons granulated sugar
1 Tablespoon brown sugar
1/2 cup milk
1/2 cup heavy cream
2 teaspoons vanilla extract
1 and 1/2 Tablespoons Grand Marnier (optional)
8 slices brioche
3 Tablespoons unsalted butter
1/4 cup sugar
1/4 cup orange juice
2 cups strawberries, sliced, fresh or frozen, divided
1 Tablespoon water
1 Tablespoon cornstarch
1 Tablespoon Grand Marnier (optional)
1 cup heavy cream, very cold
2 Tablespoons confectioners's sugar
1 teaspoon vanilla extract

Steps:

  • Melt a few Tablespoons of butter in a large skillet over medium-heat.
  • In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined. Add in the cinnamon, nutmeg, and sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla, and grand marnier.
  • Dip each slice of brioche into the egg mixture, making sure both sides are well coated.
  • Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes.
  • Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
  • Continue with all french toast, adding more butter to the pan as needed.
  • Serve warm, with strawberry sauce and whipped cream!
  • In a small saucepan, melt the butter. Continue cooking until it smells slightly nutty and is a deep golden brown.
  • Stir in the sugar, orange juice, and half of the strawberries. Cook over a medium heat for about 10 minutes, or until the strawberries have softened and the juice is slightly thickened.
  • In a small bowl combine the water and cornstarch, whisk until smooth. Then add it into the strawberry sauce.
  • Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened.
  • Add the rest of the strawberries and cook for 5 more minutes, stirring frequently.
  • Remove from heat and stir in the Grand Marnier, if using. Spoon over French toast.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, combine the heavy cream, confectioners' sugar, and vanilla extract.
  • Whip until stiff peaks form. Keep in the fridge until ready to use. Best used within 30 minutes!
  • Place French toast slices on a large serving platter, or divide among individual plates.
  • Top with a generous portion of strawberry sauce, then top with a dollop of whipped cream!
  • Serve at once!

CARAMEL-PECAN FRENCH TOAST



Caramel-Pecan French Toast image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

1 cup firmly packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices honey white bread
3/4 cup raisins
1 cup chopped pecans, toasted and divided
6 large eggs
1/2 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups whipping cream, divided
1/4 cup powdered sugar
Maple syrup
Fully cooked bacon slices (optional)

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.

CARAMEL FRENCH TOAST



Caramel French Toast image

This is a good excuse to eat dessert for breakfast!

Provided by mikeandjenn

Categories     Breakfast and Brunch     Eggs

Time 2h

Yield 10

Number Of Ingredients 11

1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
¼ cup pecan halves
1 apple, sliced
12 slices bread
6 eggs, beaten
1 ½ cups milk
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt

Steps:

  • Grease a 9x13-inch baking dish.
  • Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
  • Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 43.8 g, Cholesterol 138.9 mg, Fat 15.9 g, Fiber 1.2 g, Protein 7.7 g, SaturatedFat 7.6 g, Sodium 393.7 mg, Sugar 26.9 g

CARAMELIZED FRENCH TOAST



Caramelized French Toast image

My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!

Provided by ANNEMORGANMU

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 30m

Yield 8

Number Of Ingredients 7

4 tablespoons butter, divided
6 eggs
½ cup milk
⅛ teaspoon salt
8 slices bread
1 cup brown sugar
½ cup water

Steps:

  • Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
  • Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
  • After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
  • After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 31.4 g, Cholesterol 156 mg, Fat 10.6 g, Fiber 0.6 g, Protein 7.2 g, SaturatedFat 5.2 g, Sodium 311.8 mg, Sugar 19.7 g

BAKED FRENCH TOAST WITH STRAWBERRIES



Baked French Toast with Strawberries image

French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. -David Stelzl Jr., Waxhaw, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 15

12 slices day-old French bread (1 inch thick)
6 large eggs
1-1/2 cups 2% milk
1 cup half-and-half cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
1 cup chopped pecans
4 cups chopped fresh strawberries
Additional maple syrup

Steps:

  • Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.

Nutrition Facts : Calories 377 calories, Fat 20g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 8g protein.

CARAMEL-PECAN FRENCH TOAST BAKE



Caramel-Pecan French Toast Bake image

For a sensational Sunday brunch dish, try this French toast. You put it together the night before, so you only need to bake it and make the sauce the next morning.-Brad Shue, Harper, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans, divided
8 slices French bread (3/4 inch thick)
6 large eggs
1-1/2 cups 2% milk
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup

Steps:

  • In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices., In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.

Nutrition Facts : Calories 559 calories, Fat 33g fat (14g saturated fat), Cholesterol 207mg cholesterol, Sodium 398mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 9g protein.

BAKED CARAMEL-PECAN FRENCH TOAST



Baked Caramel-Pecan French Toast image

French toast that's ooey-gooey with caramel and chock-full of pecans...what's not to love? Plus, it's the perfect make-ahead brunch dish since it's prepared a day ahead of time.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 8h50m

Yield 4

Number Of Ingredients 10

1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping cream
1 tablespoon real maple syrup or light corn syrup
1 cup pecan halves
3 eggs
1/2 cup half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla
8 diagonally cut slices (3/4 inch thick) French bread

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.

Nutrition Facts : Calories 920, Carbohydrate 100 g, Cholesterol 240 mg, Fat 8, Fiber 4 g, Protein 16 g, SaturatedFat 20 g, ServingSize 1 Serving (2 Slices), Sodium 620 mg, Sugar 65 g, TransFat 1 g

OVERNIGHT CARAMEL PECAN FRENCH TOAST



Overnight Caramel Pecan French Toast image

Thick slices of bread are dredged into an egg batter and nestled into a thick, rich caramel sauce, then baked up to ooey, gooey perfection!

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

1 cup brown sugar
1 tablespoon light corn syrup
6 tablespoons butter
1/3 cup heavy whipping cream
1 teaspoon vanilla
3/4 cup pecans (chopped)
6 - 7 thick slices French bread (about 3/4 inches thick)
1/2 cup milk
3 eggs
Pinch of salt
1/2 teaspoon cinnamon

Steps:

  • Grease a 9" x 13" pan.
  • Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
  • Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
  • Remove from heat and add 1/2 teaspoon of the vanilla.
  • Pour the warm caramel mixture into a 9" x 13" pan.
  • Sprinkle the pecans over the top.
  • In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
  • Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
  • Lay the bread in the pan, over the caramel and pecan mixture.
  • Cover and refrigerate overnight.
  • It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
  • Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
  • Let stand for a couple of minutes, then invert onto a platter.
  • Eat right away!

FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING



French Toast Casserole With Caramel-Pecan Topping image

Sinfully delicious! Found this recipe in my America's Test Kitchen's Family Cookbook. Prepare the casserole the night before and add the topping just before baking. Great way to use up your leftover homemade bread. As you can see this is one of those 'splurge' recipes . . . . do not make substitutes! Time indicated includes soaking. This recipe can easily be cut in half to serve four!!

Provided by Galley Wench

Categories     Breakfast

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 loaf French bread, sliced 1/2 inch thick (I use sourdough)
8 large eggs
2 cups whole milk
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
12 tablespoons butter (1 1/2 sticks)
1 1/3 cups light brown sugar, packed
3 tablespoons corn syrup
1 1/2 cups pecans, chopped

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.

Nutrition Facts : Calories 1607.7, Fat 65.7, SaturatedFat 27, Cholesterol 347, Sodium 1692.8, Carbohydrate 213.8, Fiber 8.9, Sugar 64.4, Protein 46.2

CARAMEL UPSIDE-DOWN FRENCH TOAST



Caramel Upside-Down French Toast image

A special occasion breakfast should be a few things: impressive, delicious and secretly easy (so you don't have to get up too early). This gorgeously gooey spin on French toast, made in just one pan, checks all of those boxes and then some. Bring it to the table with a variety of fresh fruits to give everyone the chance to top it to their taste.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 8

Number Of Ingredients 8

3 eggs, slightly beaten
1/4 cup Original Bisquick™ mix
3/4 cup milk
3/4 teaspoon ground cinnamon
10 slices (1 inch thick) French bread
1/3 cup butter
1/3 cup packed brown sugar
Fresh berries, banana slices, if desired

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
  • Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
  • Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 14 g, TransFat 0 g

Tips:

  • For a crispy French toast, use day-old bread.
  • Use a heavy skillet or griddle to prevent the French toast from sticking.
  • Cook the French toast over medium heat so that it has time to cook through without burning.
  • Top the French toast with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
  • If you don't have time to make the caramelized pecans, you can use store-bought chopped pecans.

Conclusion:

This French toast with caramelized pecans, strawberries, and cream is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a weekend morning. The caramelized pecans add a sweet and nutty flavor to the French toast, while the strawberries and cream provide a refreshing and creamy contrast. This dish is sure to please everyone at the table.

Related Topics