Description
Pecan Pie French Toast is a decadent breakfast treat that combines thick slices of brioche or challah bread soaked in a rich custard mixture, then cooked to golden perfection on the stovetop. Topped with a warm maple-pecan syrup, this dish offers the comforting flavors of pecan pie in a classic French toast form, perfect for holiday mornings or special brunches.
Ingredients
Scale
Bread and Custard
- 8 slices thick-cut brioche or challah bread
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Cooking
- 3 tablespoons unsalted butter
Topping
- 1 cup chopped pecans
- 1/4 cup maple syrup plus more for serving
Instructions
- Prepare the custard mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.
- Soak the bread: Dip each slice of thick-cut brioche or challah bread into the custard mixture, allowing it to soak for 20 to 30 seconds on each side to absorb the flavors without becoming too soggy.
- Cook the French toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Place the soaked bread slices onto the skillet and cook for 3 to 4 minutes per side, or until each side is golden brown and the toast is cooked through. Add more butter as needed for subsequent batches.
- Make the maple pecan topping: In a small saucepan set over medium heat, combine the chopped pecans and 1/4 cup maple syrup. Cook for 2 to 3 minutes, stirring occasionally, until the mixture is warmed through and slightly thickened.
- Serve: Spoon the warm maple pecan syrup generously over the cooked French toast slices. Serve immediately with additional maple syrup if desired for extra sweetness.
Notes
- Use slightly stale bread for best texture and to ensure better absorption of the custard mixture.
- Keep cooked French toast warm in a 200°F oven while finishing the remaining slices to maintain heat and crispness.
- For a richer pecan flavor, toast the pecans lightly in a dry skillet before adding them to the maple syrup.
