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Baked Caramel Overnight French Toast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)165.2798
Energy (kCal)5140.0627
Carbohydrates (g)895.4593
Total fats (g)106.8073
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease with butter or spray with cooking spray a 13x9-inch (3-quart) glass baking dish . In 2-quart saucepan, mix all topping ingredients, except the pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish. Sprinkling with chopped pecans. | 2. In shallow bowl, beat eggs with fork. Add milk or half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover with plastic wrap; refrigerate 8 hours or overnight. | 3. Heat oven to 400°F Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. | 4. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    whipping cream 1/3 cup 116.8 1.1840000000000002 0.868 12.364
    corn syrup 1 tablespoon 62.26 16.8938 0.0 0.044000000000000004
    pecan 1 cup chopped 286.3467 53.663999999999994 5.8933 6.032
    egg 3 214.5 1.08 18.84 14.265
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    cinnamon 1 teaspoon ground - - - -
    salt 1/4 teaspoon - - - -
    french bread 8 slices 3024.64 576.9056 119.54 26.9104
    butter 513.0 23.570999999999998 16.029 43.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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