Candied Pecan French Toast

Ingredients

For the pecan sauce

  • 3/4 Cups  corn syrup
  • 1 Cup  sugar
  • 1/4 Cup  molasses
  • 4 Tablespoons  unsalted butter, melted
  • 1 Teaspoon  vanilla extract
  • 1/4 Teaspoon  salt
  • eggs
  • 1 1/2 Ounce  bourbon
  • 1 1/2 Cup  pecans, chopped

For the French toast

  • eggs
  • egg yolks
  • 2 Cups  milk
  • 1 Cup  heavy cream
  • 1/4 Cup  sugar
  • 1 Teaspoon  almond extract
  • 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)

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.

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.

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