Pecan French Toast

from Dianna Thompson

Serves 6 – 8

French Toast:

1 loaf French Bread, sliced 
1 tsp. Vanilla
6 Eggs
1/8 tsp. nutmeg
1½ cups Milk
1 tsp. Cinnamon
1½ cups Half & Half

  1. Arrange bread in a lightly greased 13 x 9 pan; set aside.
  2. Beat together remaining ingredients; pour over bread.
  3. Cover and refrigerate overnight.
  4. Spread topping over mixture;  bake at 350º for 45-55 min. Let stand 5 min. before serving.

NOTE:  When I served this at the meeting, I altered a few things; cut the bread into pieces, added several slices of cooked bacon, used light cream instead of the half & half  (because I had it on hand).


½ cup Butter, softened
1 cup Brown Sugar
2 tbs. Maple Syrup
1 cup Pecans, chopped

  1. Mix all ingredients together.

NOTE: Again, I altered a couple things. I used walnuts and mixed this the day before. It was not soft enough to spread so crumbled on top.

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