Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Candied Pecan French Toast Recipe
May 11, 2012 @ 5:47 PM
Posted by
Daily Value: 91%
Servings: 4
High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 1,825Daily Value: 91%
Servings: 4
High-Fiber
Vegetarian
| Fat | 102g | 158% |
| Saturated | 44g | 221% |
| Trans | 1g | 0% |
| Carbs | 201g | 67% |
| Fiber | 9g | 36% |
| Sugars | 107g | 0% |
| Protein | 31g | 62% |
| Cholesterol | 510mg | 170% |
| Sodium | 989mg | 41% |
| Calcium | 479mg | 48% |
| Magnesium | 182mg | 45% |
| Potassium | 1011mg | 29% |
| Iron | 8mg | 43% |
| Zinc | 5mg | 35% |
| Vitamin A | 2622IU | 52% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 1mg | 65% |
| Riboflavin (B2) | 1mg | 58% |
| Niacin (B3) | 8mg | 40% |
| Vitamin B6 | 1mg | 27% |
| Folic Acid (B9) | 163µg | 41% |
| Vitamin B12 | 1µg | 24% |
| Vitamin D | 4µg | 1% |
| Vitamin E | 3mg | 17% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 37g | 0% |
| Fatty acids, total polyunsaturated | 15g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
J. Jackson
My mother always made pecan pie for our family growing up. So, when I wanted to deliver a special breakfast for her, I created a unique take on her pecan pie. I made her a Mother’s Day breakfast that included her favorite nuts and just candied them for an added punch.
See all French toast recipes.
INGREDIENTS
For the pecan sauce:
- 3/4 cup corn syrup
- 1 cup sugar
- 1/4 cup molasses
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 ounces bourbon
- 1 1/2 cups pecans, chopped
For the French toast:
- 2 eggs
- 2 egg yolks
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon almond extract
- 1 loaf challah bread, halved lengthwise and cut into thick, pie-shaped wedges
- 8 tablespoons unsalted butter
- Powdered sugar, to taste (optional)
- Whipped cream, to taste (optional)
DIRECTIONS
For the pecan sauce:
Whisk together all of the ingredients in a heatproof bowl. In a pot just large enough for the bowl to fit snugly, bring water to a simmer. Place the bowl over the pot of simmering water and whisk occasionally until the mixture is hot and thickened. Keep warm.
For the French toast:
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, yolks, milk, cream, sugar, and almond extract until smooth.
Soak the bread in the batter, turning once to ensure each piece is thoroughly soaked. Line a baking sheet with parchment paper, transfer the bread to the baking sheet, and bake until golden brown, about 10 minutes. Remove from the oven and let cool.
For each serving, melt 1-2 tablespoons butter in a large sauté pan over medium heat. Lightly brown one wedge on each side, about 4-5 minutes per side, and plate. Spoon the pecan sauce on top and if using, dust with powdered sugar and finish with a dollop of whipped cream.
Recipe Details
Servings: 4Cuisine: Breakfast
