Colleen Wehr Recipe

Pecan Delight Baked French Toast

By Colleen Wehr wehrd1

Recipe Rating:
 16 Ratings
Prep Time:
Cook Time:
Cooking Method:

Colleen's Story

This is a very RICH breakfast, and very very DELISH. You really won't need syrup to enjoy. :)

It's so easy to make the night before, and pop into the oven the next morning.

This is also a wonderful brunch dish or dessert for something different

Blue Ribbon Recipe

Notes from the Test Kitchen:
Mmmm....mmmm.... good! We used hazelnut creamer and substituted two slices of regular cinnamon bread when we couldn't find thick cut. Naturally, that "forced" us to spread cream cheese on the additional slices too. No complaints!


6 slice
thick cinammon bread
1 pkg
honey nut spreadable cream cheese
1 stick
butter (1/2 cup)
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1 1/2 c
brown sugar
1 tsp
1/2 tsp
8 to 9
1 pinch
1 1/2 c
coffee creamer (french vanilla or hazelnut)
3/4 c
chopped pecans

Directions Step-By-Step

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 margarine 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.

About this Recipe

Main Ingredient: Eggs
Regional Style: American

  • Comments

  • 1-5 of 89
  • user
    Karen Flory madden - Jan 27, 2011
    Oh my goodness, this was really good, but really sweet. Next time I make this recipe, I will use sugar free creamer, and splenda brown sugar substitute.
  • user
    Colleen Wehr wehrd1 - Jan 27, 2011
    Yep! It IS sweet, and very rich. That's why a 9x13 pan can feed so many. Mix up some scrambled eggs and serve with the add to the meal and knock the edge off the 'sweetness'.
  • user
    Colleen Wehr wehrd1 - Jan 27, 2011
    Be careful with substituting 'sugar free' creamer and using splenda...back off the I've found those products that use sugar substitutes, tend to be even SWEETER
  • user
    Kitchen Crew JustaPinch - Feb 3, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Colleen Wehr wehrd1 - Feb 3, 2011
    Wow!!! I'm truly honored. I LOVE this website.

    The 'thick sliced' cinammon bread is hard to find, and I have also used 2 slices of 'regular' cinammon bread & put the creme cheese between the layers.

    Thanks again :)