Side Pannel
Pumpkin Pecan French Toast
Pumpkin Pecan French Toast
- Recipe Submitted by maryjosh on 10/18/2018
Ingredients List
- 1 stick butter
- 1 cup brown sugar
- 1/2 cup chopped pecans
- 1 tsp pumpkin pie spice
- 4 eggs
- 1 cup half-n-half
- 1 cup pumpkin puree I used Libby's canned pumpkin
- 1 loaf French bread
Directions
Stir brown sugar, chopped pecans and pumpkin pie spice into melted butter. Spread into a greased 9×13-inch pan.
Line the pan with 1 1/2-inch thick slices of French bread cut at a diagonal.
Beat the eggs, half-n-half, pumpkin puree until smooth. Slowly pour the mixture over the French bread slices in the pan. Cover the pan and place in the fridge for at least one hour (or overnight).
Bake uncovered at 375 degrees for 35-40 minutes.
Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan bottom is now the caramel pecan top!
Line the pan with 1 1/2-inch thick slices of French bread cut at a diagonal.
Beat the eggs, half-n-half, pumpkin puree until smooth. Slowly pour the mixture over the French bread slices in the pan. Cover the pan and place in the fridge for at least one hour (or overnight).
Bake uncovered at 375 degrees for 35-40 minutes.
Remove from the oven and flip the pan over onto a rimmed baking sheet so that the caramel pecan bottom is now the caramel pecan top!
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