SAUCE FOR FRENCH TOAST RECIPES

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FRENCH TOAST BAKED IN HONEY-PECAN SAUCE RECIPE - FOOD.COM



French Toast Baked in Honey-Pecan Sauce Recipe - Food.com image

This comes from "The New Intercourses: An Aphrodisiac Cookbook" and I'll say nothing more about that. This is really, really good. You'll get out of it what you put into it, meaning....real vanilla extract, real butter and real maple syrup. This needs to set overnight and that's not included in the prep time.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 serving(s)

Number Of Ingredients 10

4 large eggs, beaten
3/4 cup half-and-half
1/2 tablespoon brown sugar
1 teaspoon vanilla extract
4 slices day-old French bread (1/2 inch thick slices)
1/4 cup unsalted butter, cut into pieces (1/2 stick)
1/4 cup brown sugar
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans

Steps:

  • Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
  • Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
  • Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
  • Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
  • Serve immediately with ice cold milk or piping hot coffee.

Nutrition Facts : Calories 1269.9, FatContent 57.1, SaturatedFatContent 25.9, CholesterolContent 517.6, SodiumContent 977.4, CarbohydrateContent 165.3, FiberContent 5.2, SugarContent 90.6, ProteinContent 28.1

BAKED FRENCH TOAST WITH RASPBERRY SAUCE RECIPE | MARTHA ...



Baked French Toast with Raspberry Sauce Recipe | Martha ... image

This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas breakfast.

Provided by Martha Stewart

Categories     Bread Recipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Number Of Ingredients 9

4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
Smoked chicken sausage, warmed, for serving (optional)

Steps:

  • In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
  • Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
  • Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
  • Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

Nutrition Facts : Calories 493 g, FatContent 19 g, FiberContent 5 g, ProteinContent 15 g

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