Baked Butter Pecan French Toast
This rich and sweet breakfast casserole tastes like a pecan roll stuffed with savory chopped ham.
1 cup firmly packed brown sugar
1/2 cup butter or margarine
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
6 large eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1 teaspoon pumpkin pie spice*
Maple syrup, if desired
- Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). 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 large 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 small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.
- Preheat oven to 350°F (175°C). Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup, if desired.
Makes 8 servings.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Nutritional Information Per Serving (1/8 of recipe): Calories: 590, Fat: 29g, Cholesterol: 205mg, Sodium: 730mg, Carbohydrates: 68g, Dietary Fiber: 3g, Protein: 17g.