Best 18 Oven French Toast With Nut Topping Recipes

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Oven French toast with nut topping is a delightful breakfast or brunch dish that is easy to make and bursting with flavor. This classic dish combines the sweetness of French toast with the crunch of toasted nuts, creating a combination that is both satisfying and delicious. With just a few simple ingredients, you can create this flavorful dish in no time, and it is sure to become a family favorite!

Here are our top 18 tried and tested recipes!

NUTTY FRENCH TOAST



Nutty French Toast image

This sweet breakfast treat is a cross of caramel rolls and French toast. It's easy to begin the night before. In the morning, just spread on the nutty topping and bake as you are getting ready for the day. -Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

12 slices French bread (1 inch thick)
8 large eggs
2 cups whole milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
1-1/3 cups packed brown sugar
3 tablespoons dark corn syrup
1 cup chopped walnuts

Steps:

  • Place bread in a greased 13x9-in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350° for 1 hour or until golden brown.

Nutrition Facts : Calories 783 calories, Fat 36g fat (15g saturated fat), Cholesterol 267mg cholesterol, Sodium 877mg sodium, Carbohydrate 97g carbohydrate (43g sugars, Fiber 4g fiber), Protein 21g protein.

OVEN FRENCH TOAST WITH NUT TOPPING



Oven French Toast with Nut Topping image

Baked French toast makes a special morning brunch so easy! -Donna Justin, Sparta, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

1 loaf (12 ounces) French bread, cut in 1-inch slices
8 large eggs
2 cups 2% milk
2 cups half-and-half cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
TOPPING:
1-1/3 cups packed brown sugar
3/4 cup butter, softened
3 tablespoons dark corn syrup
1-1/3 cups chopped pecans, walnuts or hickory nuts

Steps:

  • Fill a well-greased 13x9-in. baking dish with bread slices to within 1/2 in. of top; set aside. , In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended. Pour over bread slices. Cover and refrigerate overnight. , Remove from refrigerator 30 minutes before baking. Meanwhile, combine topping ingredients. Spread over top., Bake, uncovered, at 350° until puffed and golden, 50-55 minutes. (Cover with foil if top browns too quickly.)

Nutrition Facts : Calories 749 calories, Fat 44g fat (19g saturated fat), Cholesterol 268mg cholesterol, Sodium 542mg sodium, Carbohydrate 72g carbohydrate (49g sugars, Fiber 3g fiber), Protein 17g protein.

PERFECT FRENCH TOAST



Perfect French Toast image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

FRENCH TOAST CASSEROLE WITH BROWN SUGAR-WALNUT CRUMBLE



French Toast Casserole with Brown Sugar-Walnut Crumble image

This is a glorious dish to make for brunch guests: You soak the bread in eggs overnight, so the next morning all you have to do is top the casserole with streusel and bake. The overnight soak makes the finished French toast almost like a custardy souffle.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon unsalted butter, softened, for the casserole dish
1 loaf Italian-style bread, cut into 18 half-inch-thick slices (about 1 pound)
6 large eggs
1/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Kosher salt
2 cups whole milk
1 cup heavy cream
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Kosher salt
1 stick unsalted butter, cut into cubes
1 cup chopped walnuts

Steps:

  • For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly.
  • Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F.
  • For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter. Mix in the walnuts.
  • To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top.
  • Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot.

CRUNCHY BAKED FRENCH TOAST



Crunchy Baked French Toast image

This is a great alternative to regular French toast. My husband and kids love it!

Provided by Dana R

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 7

2 eggs
¼ cup milk
1 tablespoon white sugar
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cups corn flakes cereal, crushed
4 slices bread, toasted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
  • Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 59.1 g, Cholesterol 188.4 mg, Fat 7.4 g, Fiber 2.5 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 625.9 mg, Sugar 13.6 g

EASY OVEN-BAKED FRENCH TOAST



Easy Oven-Baked French Toast image

My best friend Cheryl shared this recipe with me years ago. It's fantastic, great for x-mas morning or when you have company staying over.

Provided by Carol

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup butter, softened
6 large eggs
1 1/2 cups milk
1 1/2 tablespoons powdered sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
12 slices bread (thick slices)

Steps:

  • Adjust oven racks, one on lowest position and the other in the middle position.
  • Preheat oven to 425.
  • Grease 2 cookie sheets with 2 Tbsp.
  • of the above butter.
  • Beat eggs, milk, powdered sugar, vanilla and cinnamon.
  • Dip bread in the egg mixture and place on cookie sheets.
  • Cut remaining butter into pieces and scatter over bread.
  • Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
  • Sprinkle with a bit of powdered sugar when done.

BAKED FRENCH TOAST



Baked French Toast image

I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish.

Provided by ANTLALA

Categories     Breakfast and Brunch     Eggs

Time 15h

Yield 12

Number Of Ingredients 9

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 ½ cups half-and-half cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¾ cup butter
1 ⅓ cups brown sugar
3 tablespoons light corn syrup

Steps:

  • Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
  • Bake in preheated oven, uncovered, for 40 minutes.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 44.4 g, Cholesterol 168.9 mg, Fat 19.8 g, Fiber 0.9 g, Protein 11 g, SaturatedFat 11.2 g, Sodium 407.9 mg, Sugar 20.3 g

BAKED FRENCH TOAST



Baked French Toast image

Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch to this make-ahead baked French toast recipe to feed a hungry breakfast or brunch crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h

Number Of Ingredients 10

6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup plus 3 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
1/2 teaspoon coarse salt
10 slices day-old brioche (about 3/4 inch thick)
1 cup pecans (coarsely chopped or crushed)
Rum-Raisin Maple Syrup, for serving

Steps:

  • Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
  • Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
  • Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

BEST OVEN BAKED FRENCH TOAST



Best Oven Baked French Toast image

Easy make-ahead French toast.

Provided by Ginny Thompson Oakley

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h40m

Yield 8

Number Of Ingredients 7

½ cup butter, melted
¾ cup brown sugar
1 tablespoon ground cinnamon
12 slices sandwich bread
6 eggs
½ cup milk
1 pinch salt

Steps:

  • Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
  • Sprinkle brown sugar and cinnamon evenly over melted butter.
  • Arrange bread in two layers over brown sugar mixture.
  • Beat eggs, milk, and salt in a bowl; pour over bread.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g

BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING



Baked French Toast With Oat Crumble Topping image

The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you're ready to eat. This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble. Pears add a ripe and juicy note to the dish, but if you'd rather go fruitless, you can leave them out. The finished dish is sublime served with vanilla-honey syrup drizzled on top, but it is also excellent with maple syrup.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 5h30m

Yield 12 servings

Number Of Ingredients 20

9 cups/455 grams challah, brioche or other soft bread cut in 1-inch cubes, preferably day old (from a large, 1-pound loaf)
Butter, for the baking dish
8 large eggs
1 1/2 cups/355 milliliters whole milk
1/2 cup/118 milliliters heavy cream or crème fraîche
1/4 cup/60 milliliters honey
1 tablespoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
1/2 cup/63 grams all-purpose flour
1/3 cup/30 grams rolled oats (or use chopped nuts or sliced almonds)
1/3 cup/67 grams light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1/2 cup/114 grams cold unsalted butter (1 stick), cut into cubes
1 large or 2 small pears, peeled or unpeeled as desired, cored and diced into 1/4-inch pieces (optional)
1/2 cup/118 milliliters good honey
1 vanilla bean, split lengthwise

Steps:

  • Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
  • Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
  • In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
  • Heat oven to 350 degrees.
  • Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
  • Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
  • Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 0 grams

OVEN-BAKED FRENCH TOAST



Oven-Baked French Toast image

No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 9

6 large eggs
2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 tablespoon sanding sugar, plus more for serving
Coarse salt
1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
1 1/4 cups whole milk
1 loaf brioche (20 ounces), cut into 1/2-inch slices
Butter, for serving
Pure maple syrup, for serving

Steps:

  • Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
  • Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

CRUNCHY OVEN FRENCH TOAST



Crunchy Oven French Toast image

Start Sunday morning off with a bang with this easy baked version of French toast, given an appealing crunch with corn flakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h40m

Yield 4

Number Of Ingredients 9

3 eggs
1 cup half-and-half
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups corn flakes cereal, crushed to 1 cup
8 (3/4-inch-thick) diagonally cut slices French bread
Strawberry syrup
Fresh strawberries, raspberries and/or blueberries

Steps:

  • Grease 15x10x1-inch baking pan. In shallow bowl, combine eggs, half-and-half, sugar, vanilla and salt; beat well. Place crushed cereal in another shallow bowl. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1 to 2 hours or until firm.
  • Heat oven to 425°F. Bake bread slices 15 to 20 minutes or until golden brown, turning once. Serve with syrup and strawberries. If desired, garnish with whipped topping.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 180 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 11 g, TransFat 1/2 g

STREUSEL TOPPED FRENCH TOAST CASSEROLE



Streusel Topped French Toast Casserole image

Make and share this Streusel Topped French Toast Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 eggs
2 cups milk
1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla (original recipe calls for 4 T. vanilla, which seems insane, try at your own risk)
1/3 cup sugar
1 large loaf day-old French bread
1/3 cup brown sugar
1/4 cup butter
1 tablespoon flour
1/3 cup quick oats
1/2 teaspoon cinnamon
1/4 cup chopped pecans

Steps:

  • In a bowl, whisk together the eggs, milk, cinnamon, salt, vanilla, and sugar; pour half the mixture into a 13 x 9 inch pan sprayed with nonstick cooking spray.
  • Cut bread into slices 1 1/2 inches thick and lay in pan, filling completely.
  • Pour remaining egg mixture over top; cover and refrigerate overnight.
  • Remove from refrigerator and bring to room temperature, about 30 minutes.
  • Bake, uncovered, at 450° for 15 minutes.
  • Mix topping ingredients together and sprinkle over casserole, bake for 10 minutes more.

Nutrition Facts : Calories 317.9, Fat 17.4, SaturatedFat 8.1, Cholesterol 155.7, Sodium 352.6, Carbohydrate 32.6, Fiber 1.3, Sugar 23.6, Protein 8.1

OVERNIGHT OVEN FRENCH TOAST



Overnight Oven French Toast image

This is an easy recipe for a brunch or breakfast. It has a wonderful praline topping. It's always a hit!

Provided by Anna T

Categories     Breakfast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

1 (8 ounce) loaf French bread, cut 1 inch slices
6 large eggs
1 cup milk
1 1/2 cups half-and-half
1 teaspoon vanilla
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon (I usually use more)
1/2 cup butter, softened (I melt mine)
1 cup light brown sugar
2 tablespoons corn syrup
1 cup chopped pecans

Steps:

  • Butter a casserole dish (large rectangular one).
  • Fill dish with bread slices so dish is covered with bread.
  • Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon.
  • Pour mixture over bread slices.
  • Refrigerate overnight (must hold overnight).
  • Make topping: Mix butter, brown sugar& corn syrup.
  • Stir in pecans.
  • Spread evenly over bread slices.
  • Bake uncovered until puffed and golden about 40 minutes at 350.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 420.8, Fat 25.8, SaturatedFat 10.7, Cholesterol 168.2, Sodium 281, Carbohydrate 40.6, Fiber 1.8, Sugar 23, Protein 8.7

BAKED FRENCH TOAST



Baked French Toast image

Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. -Jill Baughman, New York, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 17

8 ounces day-old French bread, unsliced
4 large eggs
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 teaspoon maple extract
1/4 teaspoon kosher salt
2 cups whole milk
1/2 cup heavy whipping cream
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 teaspoon ground cinnamon
Freshly grated nutmeg, optional
Fresh blueberries or raspberries
Confectioners' sugar

Steps:

  • Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.

CRUNCHY OVEN FRENCH TOAST



Crunchy Oven French Toast image

Minimum last minute preparation makes this a perfect recipe for company. Make it ahead of time and freeze it for up to 2 weeks. Prep time includes freezing time.

Provided by Sharon123

Categories     Breakfast

Time 1h15m

Yield 8 slices

Number Of Ingredients 10

3 eggs
1 cup half-and-half
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups corn flakes cereal, crushed to 1 cup
8 slices French bread, diagonally cut (3/4 inch thick)
strawberry syrup
fresh strawberries
whipped topping (optional)

Steps:

  • Grease a 15x10x1-inch baking pan.
  • In shallow bowl, combine eggs, half and half, sugar, vanilla and salt; mix well.
  • Place crushed cereal in shallow bowl.
  • Dip bread slices, one at a time, into egg mixture, making sure all egg mixture is absorbed.
  • Dip each bread slice into crumbs.
  • Place in a single layer in greased pan; cover.
  • Freeze 1 to 2 hours or until firm.
  • When ready to bake, preheat oven to 425 degrees Fahrenheit.
  • Bake 15 to 20 minutes or until golden brown, turning once.
  • Serve with strawberry syrup and strawberries.
  • Garnish with whipped topping, if desired.
  • Yield: 8 slices.

BAKED FRENCH TOAST WITH PRALINE TOPPING



Baked French Toast With Praline Topping image

This is a wonderful, make-ahead recipe to serve at a brunch. It really takes no time at all, but it tastes incredible! I used this for our Mother's Day Brunch this year, and it was very well received. I happened to use 1% milk (which I had on hand!) and heavy cream in place of the half and half. In order to save some time, I almost left off the praline topping, but I am so glad I took the time to make it. The nice, sweet crunch of the buttery nuts complimented the dish really well. This is great served with warm maple syrup.

Provided by Kozmic Blues

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 loaf bread (1 lb, Challah or Portuguese Sweet Bread work well)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt
1/2 lb butter, softened
1 cup light brown sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Slice the loaf of bread into 1" thick slices.
  • There should be about 20 slices.
  • Butter a 9x13" baking dish, and arrange the bread slices in two layers.
  • I cut some of the slices into triangles to be sure they fit into all the corners.
  • In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
  • Gently pour the mixture over the bread slices.
  • Be sure all the slices are covered evenly, especially the ones on top!
  • Cover with foil and refrigerate overnight.
  • The next morning, preheat oven to 350.
  • Combine ingredients for praline topping, and spread evenly over the bread mixture.
  • Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
  • (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.

OVERNIGHT FRENCH TOAST



Overnight French Toast image

This delicious overnight French toast reminds me of a cross between creme brulee and a very moist, custardy bread pudding. Serve it with butter and maple syrup and a side of bacon for a scrumptious breakfast that everyone will love!

Provided by COOKINGQUEEN75

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 8h50m

Yield 10

Number Of Ingredients 8

1 loaf French bread, sliced 1-inch thick
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash salt

Steps:

  • Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
  • Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.7 g, Cholesterol 169.1 mg, Fat 11.2 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 419.5 mg, Sugar 5.2 g

Tips for Making the Best French Toast with Nut Topping:

  • Use a thick, firm bread: A thick, firm bread will hold up better to the soaking and cooking process, resulting in a more flavorful and satisfying French toast. Look for a bread that is at least 1 inch thick, and that is not too soft or crumbly.
  • Soak the bread in the egg mixture for at least 15 minutes: This will allow the bread to absorb the egg mixture and become custardy and flavorful. If you don't have time to soak the bread for 15 minutes, you can soak it for a shorter amount of time, but the results will not be as good.
  • Use a non-stick skillet: A non-stick skillet will prevent the French toast from sticking to the pan and will make it easier to flip. If you don't have a non-stick skillet, you can use a regular skillet, but you will need to grease it well with butter or cooking spray.
  • Cook the French toast over medium heat: Medium heat will allow the French toast to cook evenly without burning. If you cook the French toast over too high heat, it will burn on the outside before it is cooked through on the inside.
  • Serve the French toast immediately: French toast is best served immediately after it is cooked. If you need to keep the French toast warm for a short period of time, you can place it in a warm oven or on a warming tray.

Conclusion:

French toast with nut topping is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With the tips provided in this article, you can make the best French toast with nut topping that you have ever tasted.

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