Baked Butter Pecan French Toast

Baked Butter Pecan French Toast

Breakfast casserole that is rich and sweet, tasting like a pecan roll stuffed with savory chopped ham.

20 min.prep time 5:20total time
8 servings
10510 Ratings

Ingredients

1 cup firmly packed brown sugar
2 tablespoons honey
1 cup chopped pecans, toasted
1 (1-pound) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
1 2/3 cups milk
1 teaspoon vanilla
1 tablespoon sugar
1 teaspoon pumpkin pie spice*
Maple syrup, if desired

Directions

Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, 2-3 minutes or until sugar melts. Pour into ungreased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.

Combine eggs, milk and vanilla in bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.

Combine sugar and pumpkin pie spice in bowl; sprinkle over top. Cover; refrigerate 4 hours or overnight.

Heat oven to 350°F. Bake, uncovered, 50-55 minutes or until golden brown and knife inserted in center comes out clean. Let cool 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup, if desired.
 

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip

For speedy preparation, inquire if the bakery at the supermarket can cut French bread on their bread slicer so slices are uniform thickness.

Nutrition Facts (1 serving)

Calories: 650

Fat: 32g

Cholesterol: 195mg

Sodium: 880mg

Carbohydrates: 70g

Dietary Fiber: 3g

Protein: 22g

Recipe #12703©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I read the reviews liked the looks of it but thought it would be better
Very yummy
I've made this many times and everyone raves about it. It's the perfect combination of sweet and savory, creamy and crunchy. I use pecan halves and I do not chop them. I do not use quite as much ham as the recipe calls for and I julienne it instead of chopping it. I add a glug of cognac to the custard and that's really good. This recipe is awesome!
Awesome recipe, my husband request this every year for Christmas morning breakfast!!!
Made for Mother's Day brunch. Loved by everyone.
Oh my! Indulgence! As good as anything you
would order or buy in an upscale setting.
Tastes like the best cinnamon roll ever!

Curious...is that I found this recipe in a
magazine...South Carolina Living,January 2010
issue; submitted as an original recipe for
money sneaky little devil, written
verbatim. The prize was only $10.00...but
that would certainly buy some butter! Check
it out for yourself on page 30! Nonetheless,
this was indeed a recipe to be shared! Try
it, you won't be disappointed.
I made this for a holiday breakfast at work - now I am asked to bring it every year!
Incredibly delicious. I was surprised at how good the combination of the sticky-bun like topping is with the ham filling.
WOW - a SPECTACULAR dish! Made this for a Christmas brunch and everyone raved about it. Very rich, sweet-tooth satisfying and filling; this one dish is all you need to make, simplifying your menu - who doesn't need that this time of year?! All I added was a fresh fruit salad (and coffee). I made a double batch, so had leftovers and they kept in the fridge for 4 days (lots of breakfasts!) Will be making this for another brunch this weekend.
Great warm or cold!

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