This pecan delight French toast bake is a heavy and hearty breakfast that really warms your belly up. I love feeding it to houseguests. The hazelnut creamer adds a wonderful touch to this amazing French toast bake. My family loves it! Now, when I made the last batch of this pecan french toast casserole, I made a smaller version in a separate dish for my son who is allergic to tree nuts. I left out the nuts. You can see his slice in my picture.
I tasted it without the pecans and it was still very good.
Ingredients
6 slice thick cinnamon bread
1 pkg Philadelphia honey nut spreadable cream cheese
1 stick Land O Lakes butter (1/2 cup)
1 1/2 c Domino brown sugar
1 tsp McCormick cinnamon
1/2 tsp nutmeg
8 to 9 Eggland’s Best eggs
1 pinch Morton salt
1 1/2 c coffee creamer (french vanilla or hazelnut)
3/4 c chopped Fisher pecans
Spray 13 by 9-inch baking dish with cooking spray.
Spread each slice bread with light layer of cream cheese and place in dish.
In separate bowl, melt butter and brown sugar. Set aside.
In another bowl, mix cinnamon, nutmeg, eggs, salt and creamer and pour over bread. Top with brown sugar mixture made in step above.
Sprinkle pecans over entire dish. Cover with foil and refrigerate overnight.
Next morning, leave covered and bake at 350 degrees F for about 45 minutes. Cut into squares and dust with powdered sugar.
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Quick Tip: This is a great breakfast to make when you have houseguests to feed.