Candied Pecan French Toast

Candied Pecan French Toast
Staff Writer
Candied Pecan French Toast

J. Jackson

Candied Pecan French Toast

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.

Nutrition

Calories per serving:

813 kcal

Daily value:

41%

Servings:

4
  • Carbohydrate, by difference 84 g
  • Protein 13 g
  • Total lipid (fat) 55 g
  • Vitamin A, IU 792 IU
  • Vitamin A, RAE 158 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 52 mg
  • Vitamin D 69 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin E, added 1 mg
  • Vitamin K (phylloquinone) 15 µg
  • Arginine 1 g
  • Ash 3 g
  • Aspartic acid 1 g
  • Beta-sitosterol 2 mg
  • Caffeine 1 mg
  • Calcium, Ca 257 mg
  • Carotene, beta 25 µg
  • Cholesterol 40 mg
  • Choline, total 46 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 20 g
  • Fatty acids, total polyunsaturated 14 g
  • Fatty acids, total saturated 18 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 12 g
  • Fluoride, F 2 µg
  • Folate, DFE 47 µg
  • Folate, food 71 µg
  • Folate, total 74 µg
  • Folic acid 3 µg
  • Fructose 2 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 2 g
  • Iron, Fe 4 mg
  • Lactose 2 g
  • Leucine 1 g
  • Lutein + zeaxanthin 8 µg
  • Magnesium, Mg 157 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 353 mg
  • Potassium, K 711 mg
  • Retinol 142 µg
  • Selenium, Se 12 µg
  • Sodium, Na 284 mg
  • Sucrose 4 g
  • Sugars, total 29 g
  • Theobromine 23 mg
  • Vitamin D (D2 + D3) 2 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 229 g
  • Zinc, Zn 3 mg
Powered by USDA