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
-CONGRATS ON THE RIBBON. I HAVE ONE SUGGESTION FOR THOSE WHO CANT FIND THICK CUT CINNAMON BREAD. PURCHASE HOLE LOAF AND CUT YOURSELF OR MAKE YOUR OWN BREAD. THIS SOUNDS LIKE A WONDERFUL BREAKFAST.
-We’re in a small Oklahoma town and don’t have “Honey Nut Spreadable Cream Cheese”. Since I’ve never tasted it don’t know how to try and make my own.. Add honey and nuts to cream cheese, maybe, but how much Honey?? Thanks for ANY help..This looks wonderful..
-I am very new to this recipe site, so I’m just looking around. This recipe caught my eye. I will be making this for the weekend for sure. I love french toast, and my husband loves pecans so we are good. I can’t wait! We are empty nesters and I have gotten to be a lazy cook. I’m looking for inspiration….onward I go!
-All – I made some variations for a brunch at my church. It was sooo yummy. I used texas toast, added some cin/sugar to a regular brick of ROOM TEMP cream cheese. spread c/c between and on top of the texas toast (2 layers of bread). and I used International Delite CINNABON flavor creamer (measures= 2/3 of creamer in original recipe and 1/3 amt of regular milk, to cut sweetness). I also found a can of cinnamon pecans made by the Fisher nut people (in the ice cream topping area)
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