Maple Pecan Overnight French Toast Bake with Sourdough
The recipe Maple Pecan Overnight French Toast Bake with Sourdough is ready in around 45 minutes and is definitely a great lacto ovo vegetarian option for lovers of American food. This recipe makes 6 servings with 541 calories, 17g of protein, and 37g of fat each. For $2.32 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 14 people have tried and liked this recipe. Head to the store and pick up 0% fat greek yogurt, sourdough bowl, ground cinnamon, and a few other things to make it today. It works well as a main course. It is brought to you by Fit Foodie Finds. With a spoonacular score of 51%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Maple Pecan Overnight French Toast Bake with Sourdough, Overnight Pecan French Toast, and Overnight Pecan Banana French Toast.
Servings: 6
Ingredients:
1/2 cup full-fat Greek yogurt
1/4 cup brown sugar (or coconut sugar)
4 tablespoons butter or coconut oil, room temperature
8 large eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup maple syrup
1.5 cups milk (any kind)
1/2 cup chopped pecans
1 cup chopped pecans
1 loaf of fresh bakery sourdough (8 cups chunked), chopped*
1/3 cup white whole wheat flour
Equipment:
casserole dish
knife
oven
whisk
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 350F and spray a 10 x 7-inch casserole dish* with cooking spray.Use a knife to chop your sourdough into small chunks. If your sourdough is fresh from the bakery, it might be easier to tear the pieces apart with your hands. Place inside of your dish.Then, sprinkle on 1 cup of chopped pecans and mix with sourdough pieces.In a large bowl, whisk together eggs, Greek yogurt, maple syrup, cinnamon, nutmeg, and milk.Pour on top of sourdough and use your hands to press the bread into the egg mixture, submerging it. You want to make sure you do this to fully coat all pieces of bread.Place in refrigerator overnight OR for at least 30 minutes if youd like to bake the morning of.Make streusel topping by mixing together white whole wheat flour, chopped pecans, brown sugar, and butter.Remove French toast bake from the refrigerator and use your hands to submerge the bread in the egg mixture one more time before baking. Cover with tin foil and bake at 350F for 30 minutes, covered. Remove and add topping. Bake for another 15-25 minutes, uncovered depending on what consistency you like for your French toast bake.Let cool for at least 5-10 minutes before slicing.
Step by step:
1. Preheat oven to 350F and spray a 10 x 7-inch casserole dish* with cooking spray.Use a knife to chop your sourdough into small chunks. If your sourdough is fresh from the bakery, it might be easier to tear the pieces apart with your hands.
2. Place inside of your dish.Then, sprinkle on 1 cup of chopped pecans and mix with sourdough pieces.In a large bowl, whisk together eggs, Greek yogurt, maple syrup, cinnamon, nutmeg, and milk.
3. Pour on top of sourdough and use your hands to press the bread into the egg mixture, submerging it. You want to make sure you do this to fully coat all pieces of bread.
4. Place in refrigerator overnight OR for at least 30 minutes if youd like to bake the morning of.Make streusel topping by mixing together white whole wheat flour, chopped pecans, brown sugar, and butter.
5. Remove French toast bake from the refrigerator and use your hands to submerge the bread in the egg mixture one more time before baking. Cover with tin foil and bake at 350F for 30 minutes, covered.
6. Remove and add topping.
7. Bake for another 15-25 minutes, uncovered depending on what consistency you like for your French toast bake.
8. Let cool for at least 5-10 minutes before slicing.
Nutrition Information:
covered percent of daily need
