Caramel pecan french toast with ginger peach sauce recipe

Caramel Pecan French Toast with Ginger Peach Sauce recipe

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Recipe intro

Indulge in the ultimate breakfast treat with this decadent recipe for Caramel Pecan French Toast with Ginger Peach Sauce. The combination of rich caramel, crunchy pecans, and fluffy French toast creates a delightful harmony of flavors and textures. The addition of a tangy ginger peach sauce adds a refreshing twist to this classic dish. Perfect for a special occasion or a lazy weekend morning, this recipe is sure to impress your taste buds and leave you craving for more.

Keywords: caramel, pecan, French toast, ginger, peach sauce.

Caramel pecan french toast with ginger peach sauce recipe details

Caramel pecan french toast with ginger peach sauce recipe, recipe Rating: 4.8
Number of votes:131

Ingredients Caramel Base:

1 cup brown sugar

1/2 cup (1 stick) butter

2 Tablespoons light corn syrup

1/2 cup chopped pecans

French Toast:

Sixteen 1-inch slices of sweet French bread

8 ounces fat-free cream cheese, softened

10 medium or 9 large eggs

3 cups fat free half & half

2 teaspoons vanilla

2 Tablespoons cinnamon

Ginger Peach Sauce:

One 20-ounce package frozen peaches

1/4 cup sugar

2 Tablespoons corn starch

1-1/4 cup apple juice

1 cup maple syrup

1/4 cup (1/2 stick) butter

2 teaspoons cinnamon

1 teaspoon ground ginger

Instructions:

This French toast must be prepare the night before, then baked just before serving. Butter a 13 x 9 x 2-inch glass baking dish. (Note: For a 9 x 9 x 2-inch dish, use 2/3 of above ingredients.) First make caramel base, cooking brown sugar, butter, and corn syrup until dissolved, stirring constantly. Pour into prepared baking dish and sprinkle evenly with chopped pecans.

Spread softened cream cheese oven 8 of the bread slices. Cover with the other 8 slices to make sandwiches. Cut sandwiches into 1-inch cubes. Place in the prepare baking dish over the caramel mixture.

Mix the eggs, half & half, and vanilla until well blended. Pour evenly over bread; press the bread down with a wide spatula until it soaks up the egg mixture. Sprinkle cinnamon on top. Cover and refrigerate overnight. Bake uncovered for 45 to 50 minutes in a 325-degree oven until lightly browned.

Meanwhile (or night before), make the ginger peach sauce. Mix sugar and cornstarch and add apple juice. Heat until cornstarch is clear. Add the butter and blend in maple syrup, ginger, and cinnamon. Add peaches and cook slowly until peaches are soft.

After removing French toast from oven, let sit 5 minutes. Cut into squares and serve warm, pouring the ginger peach sauce over the top.

Serves: 12