Candied Pecan French Toast Recipe


Nutrition

Cal/Serving: 1,846
Daily Value: 92%
Servings: 4

High-Fiber
Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat105g161%
Saturated45g224%
Trans1g0%
Carbs202g67%
Fiber7g28%
Sugars102g0%
Protein30g60%
Cholesterol525mg175%
Sodium896mg37%
Calcium430mg43%
Magnesium152mg38%
Potassium939mg27%
Iron7mg40%
Zinc5mg32%
Phosphorus548mg78%
Vitamin A2812IU56%
Vitamin C1mg1%
Thiamin (B1)1mg64%
Riboflavin (B2)1mg69%
Niacin (B3)7mg35%
Vitamin B60mg24%
Folic Acid (B9)186µg47%
Vitamin B121µg25%
Vitamin D5µg1%
Vitamin E3mg17%
Vitamin K8µg10%
Fatty acids, total monounsaturated39g0%
Fatty acids, total polyunsaturated14g0%
Have a question about the nutrition data? Let us know.

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More Recipes By J. Jackson


Candied Pecan French Toast
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.

Click here to see the Mother's Day Brunch in Bed story.

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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: 4
Cuisine: Breakfast

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1 Comments

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Loved it!

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