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Caramel Pecan Stuffed French Toast

Caramel Pecan Stuffed French Toast

  • Prep Time: 15 minutes plus 12 hours refrigerate
  • Cook Time: 35 minutes
  • Total Time: 12 hours 50 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • 2 loaves sweet french bread, cut into 82 inch thick slices
  • CARAMEL BASE:
  • 4 tablespoons brown sugar
  • 4 tablespoons butter, melted
  • STUFFING:
  • 18 oz. tub of Honey Pecan Philadelphia Cream Cheese
  • 1/2 cup Dulce de Leche
  • EGG MIXTURE:
  • 1 cup half and half
  • 6 whole eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • TOPPING:
  • 1/2 cup pecans, chopped
  • 2 tablespoons Turbinado sugar

Instructions

  1. In a small bowl, combine brown sugar and butter. Microwave until butter is melted. Stir until well blended. Pour into the bottom of a 9×13 inch baking dish.
  2. In another small bowl mix together the cream cheese and dulce de leche.
  3. Using a paring knife, cut about 1 inch into the tops of each slice of bread to create a pocket.
  4. Stuff the insides of the pockets with 1 1/2 tablespoons or more of the cream cheese caramel mixture.
  5. Arrange the stuffed slices of bread in the baking dish, so that the tops of the bread are facing up so the filling does not melt out.
  6. Combine half and half, eggs, vanilla, salt and cinnamon in a bowl and pour evenly over bread slices. Sprinkle 1/2 cup chopped pecans and sugar over bread slices.
  7. Wrap tightly with plastic wrap. Refrigerate for 4 to 12 hours.Take the casserole out of the fridge for at least 10 minutes. Preheat oven to 350ºF. Make sure all bread slices are evenly coated in egg mixture.
  8. Bake for 30-35 minutes.
  9. Remove French toast from oven and let it cool slightly before serving. Serve Homemade Vanilla Syrup.

Notes

I only let mine set for about an hour the first time I made it and it turned out fine.

Keywords: breakfast, brunch, caramel, pecans, french toast