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Peachy Pecan French Toast

Lord Honey, y'all may never make normal French toast again, after you taste my "Peachy Pecan French Toast Bake" that I developed for a special demo with my great friend, Chef David Rose. David and I became friends when we were both contestants on Next Food Network Star, such good friends in fact that we like to refer to ourselves as "bald brothers"--seein' that we both seem to be challenged in the hair department.

Peachy Pecan French Toast Bake

Jason Smith, FNS

Serves 6-8


6-slices white or wheat bread, cut into cubes

½-cup chopped pecans



½-cup half & half or whole milk

1-tsp ground cinnamon

½-cup peach preserves, warmed

Good pinch of salt

¼-cup butter, melted


· Preheat oven of 350°, grease with butter a 9 inch cast-iron skillet or 9x9 baking pan.

· Place the cubed bread into the prepared pan, and spread into a single layer; sprinkle the pecans over the bread.

· In a medium mixing bowl, place the eggs and whisk; add the half & half, cinnamon, and salt; whisk until combined, pour over bread, making sure to coat as much of the bread as possible.

· Drizzle butter over the bread mixture.

· Place in oven and bake for 25-30 mins, until golden brown.

· Remove and let cool a few minutes.

· Serve with favorite breakfast syrup

Tip: You can use any type bread you have on hand, and to get creative use a different type of preserves.


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