Ingredients
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4
-
1
-
1/4
-
1/4
-
1/2
-
1
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Baked Pecan French Toast,The chore of making French toast on a weekday morning is standing over the stove when you’re short on time. By assembling breakfast the night before, then letting the French toast bake instead of fry, you’ve got more time to get organized for the new day.,This was so easy and I never seen my husband so enthusiastic over any French toast. I didn’t let it sit overnight; I just let it sit an hour and then baked it. I doubled the cinnamon and added the pecans half-way through baking. Our local bakery has day old French bread almost every day….guess I will buying more!
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Steps
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1
Done
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Place the Eggs, Milk, Sugar, Nutmeg or Cinnamon and Vanilla in a Medium Mixing Bowl and Whisk to Combine. |
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2
Done
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Mist the Bottom of a 12 by 8-Inch Glass Casserole With Vegetable Oil Spray or Brush With Melted Butter. |
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3
Done
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Place the Bread Slices in a Single Layer in the Pan. |
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4
Done
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Pour the Egg Mixture Over the Bread, Distributing It Evenly. |
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5
Done
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Turn the Bread Slices Once. |
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6
Done
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Cover the Pan With Plastic Wrap and Place in the Refrigerator Overnight. |
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7
Done
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the Next Morning, Preheat the Oven to 425 Degrees. |
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8
Done
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Remove the Pan from the Refrigerator and Remove the Plastic Wrap. |
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9
Done
|
Sprinkle the Bread Slices With Pecans and Drizzle With Melted Butter. |
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10
Done
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Bake For 20 to 25 Minutes, or Until Bread Slices Puff Up and Pecans Are Deep Brown but not Burned. |
