- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 233.6
- Total Fat: 9.8 g
- Cholesterol: 124.3 mg
- Sodium: 219.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 0.8 g
- Protein: 37.8 g
Pecan French Toast CassaroleSubmitted by: VELVETBLONDE
IntroductionGot a call that I was going to have a house full of company in a hour and a half. I found the recipe online, but had to substitute some of the ingredients with what was on hand--I think my version came out better. All of my guest and my kids loved it! Got a call that I was going to have a house full of company in a hour and a half. I found the recipe online, but had to substitute some of the ingredients with what was on hand--I think my version came out better. All of my guest and my kids loved it!
* 1 loaf sourdough sliced french bread (13 to 16 ounces)
* 8 large eggs
* 1 cup milk
*1/4 cup granulated sugar
* 2 teaspoon vanilla extract
*1 teaspoon ground cinnamon
*1 teaspoon ground Pumpkin
* Dash salt
* Butter Pecan syrup
* 1 can condensed milk
* Praline Topping, recipe
* 1 stick butter (softened)
* 3/4 cup packed light brown sugar
* 1/4 cup chopped pecans
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon pumpkin pie spice
Slice French bread into strips, 1-inch each. Arrange 1/2 bread chunks in a generously buttered 9 by 13-inch flat baking dish.
In a blender combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt. Mix until blended but not too bubbly.
Pour 1/2 mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
Sprinkle with extra cinnamon, pumpkin pie spice and squeeze some butter pecan syrup over the top.
Add the second layer of bread and cover with remaining egg mixture. make sure all the bread is soaked up and covered with the egg mixture. Pour the can of condensed milk all over the top.
Make Praline Topping.
It will be clumpy brown , break it into chunks to cover the top of the french bread mixture.
Put it into the oven and bake 35-45 minutes.
Take it out and let it cool for 10 minutes--it will be bubbly and hot.
Number of Servings: 18
Recipe submitted by SparkPeople user VELVETBLONDE.